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Moose fillet in creamy mushroom sauce

Moose fillet in creamy mushroom sauce

Main dishes

A classic Swedish game dish: pan-seared elk tenderloin slices with garlic and sage, sautéed mushrooms, and a cream and broth (or red wine) reduction, fini…

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Recipe from Affe2011, Max Speed, adapted by Recette de cuisine · · updated on

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This elegant dish is perfect for a special dinner. The venison tenderloin is braised with mushrooms and a cream sauce, resulting in tender and flavorful meat.

Ingredients and directions

  • Prep time20 min
  • Cook time45 min
  • Resting10 min
  • Total1 hr 15 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfrying pan
  • Estimated cost$3.15 $0.79 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.93
  • $0.42
  • $0.04
  • $1.01
  • $0.50
  • $0.09
  • $0.13
  • $0.03

Prices from US supermarkets for 5 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Cut the meat into 2 cm thick slices and flatten each slice with the palm of your hand. Season with crushed garlic, sage, salt, and pepper. ≈ 8 min
  2. Sear the meat on both sides, then transfer it to a serving dish.
  3. Deglaze the frying pan with water and pour the resulting liquid into a saucepan.
  4. Sauté the mushrooms in the margarine until the water has evaporated, then add them to the meat.
  5. Pour: Add the cream and broth (or wine) to the juice and reduce by one-third.
  6. Whisk the flour with a little water and then add it to the sauce, stirring constantly. ≈ 4 min
  7. Coat the meat with sauce and let it simmer for about 10 minutes.

The bill

Moose fillet in creamy mushroom sauce

  • 1.5 dl of thick cream$0.93
  • 1.5 dl of broth (or red wine)$0.42
  • 1.5 tablespoons of wheat flour$0.04
  • 200 g of mushrooms$1.01
  • 1 teaspoon of sage$0.50
  • 1 clove of garlic, crushed$0.09
  • margarine or butter$0.13
  • salt and pepper$0.03

Total$3.15

that's $0.79 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 600 g of venison (or deer) fillet
  • 1.5 dl of thick cream
  • 1.5 dl of broth (or red wine)
  • 1.5 tablespoons of wheat flour
  • 200 g of mushrooms
  • 1 teaspoon of sage
  • 1 clove of garlic, crushed
  • 1/2 dl of water, plus a little for binding
  • margarine or butter
  • salt and pepper

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