quick sauteed venison steak with port sauce

prep time:  tbd
cook time:  tbd
servings: 4

ingredients:
2 sirloin or top rump steaks (8 ounces each) or 4 inch-thick loin medallions
salt
pepper
2 tablespoons olive oil or clarified butter
1/4 cup ruby port
1 tablespoon cold butter

steps:
1.  in a frying pan, heat olive oil over high heat.  meanwhile, lightly season both sides of the steaks with slat and pepper.

2.  add meat to pan and brown on both sides, 2 - 3 minutes per side depending on thickness.  remove meat to cutting board.

3.  lower heat to medium.  deglaze pan with port, scrapping up cooked bits from the pan bottom, for 1 minutes.  remove from heat.  stir in juices from resting steaks.  add col butter and whisk as it melts.

4.  place steaks on heated plates and pour sauce on top. 

- montana outdoors, november/december 2008