This sandwich is typically made with roast beef (ribeye) but this, of course, is the venison version. However, if you place a traditional beef French Dip along side this venison version, you will not be able to tell the difference. And if you can, it’s because it’s better than beef.
Venison Backstrap French Dip w/ Horseradish Cream
½ of a venison backstrap
1 loaf of “take n bake” French baguette
1 sliced onion
1 bunch of fresh thyme
4 garlic cloves
4 tbsp of butter
Salt and pepper
3-4 tbsp of extra virgin olive oil
12 slices of provolone cheese
1 can of beef broth
1 tbsp beef bouillon paste
Horseradish Cream Ingredients:
4 tbsp of drained, spicy horseradish (or add more or less to taste)
1 ¼ cup of sour cream
Dash of Worcestershire sauce
Start by thawing the backstrap in the refrigerator the day before (if possible). Then move to room temperature. Salt and pepper the steak liberally. Let sit for a minimum of 1 hour before cooking.
It is very important to make sure the internal temperature of the steak is at room temperature. This will ensure even cooking and a perfect pink center from edge to edge. Which will eliminate the gross “gray meat” ring you often see.
In a bowl, mix all horseradish cream ingredients. Then Stir. Cover with plastic. And put it in the refrigerator.
Once the steak is at room temperature, add oil to a smoking hot cast iron skillet. Add the backstrap. Sear for about 1 min each side. Turn off the heat. Add butter, garlic and 2-3 sprigs of fresh thyme. Spoon melted butter over the steak giving it garlic and thyme butter bath.
In a 325-degree pre heated oven, transfer the skillet into the oven until the internal temperature of the steak reaches 132 degrees.
This will probably take around 15 minutes. But don’t take my word for it. Invest in a meat thermometer. Backstrap sizes vary greatly. And you DON’T want to overcook this! I like the digital ones you can leave in the meat while cooking.
Go ahead and put your loaf of bread in the oven as well at this time if you haven’t already precooked it. (I usually cook the bread earlier in the day). Then add beef stock, bouillon paste and some more fresh thyme in a pot and simmer. Add more bouillon paste if you like. This is for dipping, also known as “au jus”.
While the steak is cooking, sauté your onions. Add olive oil, onions, garlic, chopped fresh thyme, salt and pepper to a skillet. Sauté until tender.
Remove the steak from the oven. Rest the steak on a cutting board for at least 5-10 minutes. Do NOT rest the steak inside the cast iron pan. It’ll keep cookin.
While the steak is resting, slice your French baguette in half and broil in the oven for 30 seconds. Then remove. Add your sauteed onions on top of the bottom piece of bread. Then add slices of cheese. Broil again until the cheese is melted.
Slice your backstrap as thin as you possibly can and add to the sandwich.
Shmear your horseradish cream on top. Pour your au jus sauce in a small bowl for dipping.
Take a deep breath and get ready for the best damn sandwich you’ve ever had.
Venison French Dip w/ Horseradish Cream? Sssstop…