Go Back
–+ servings
Print
Wild Boar tenderloin steak with Mushroom Sauce

Wild Boar Tenderloin Steaks with Mushrooms in Red Wine

Wild boar tenderloin served with mushrooms in a reduction of red wine

Course Main
Cuisine British
Keyword mushroom, olive oil, wild boar
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 278 kcal
Author Fiona Maclean

Ingredients

  • 220 g wild boar tenderloin cut into 4 steaks
  • 400 g mushrooms oortobello or large field mushrooms
  • 2 tbsp olive oil
  • 1 medium onion
  • 175 ml red wine
  • 2 cloves garlic or half a wet garlic bulb. Chop finely
  • 1 handful fresh thyme leaves only
  • 1 handful fresh parsley

Instructions

  1. Season your wild boar steaks with salt and pepper and put to one side

  2. Chop the onion finely

  3. Heat 1 tablespoon of olive oil in the saute pan and add the chopped onions

  4. Cook over a moderate heat for 8-10 minutes until the onions are translucent and just starting to caramelise at the edges. Add the garlic for the last 2 minutes of cooking

  5. Slice the mushrooms

  6. Add the mushrooms to the saute pan, if necessary in batches so that you are never cooking more than a single layer. Cook till they are soft and starting to go brown at the edge. Stir through the thyme leaves towards the end of cooking and season with salt and pepper.

  7. Once all the mushrooms are cooked, add the red wine and reduce down until it is almost sticky. Keep warm.

  8. Heat the remaining oil in a frying pan and sear the steaks for 30 seconds on both sides over a high temperature

  9. Reduce the temperature a little and cook the steaks for a further 2-3 minutes on each side

  10. Serve the steaks over the mushroom mixture garnished with fresh parsley

Nutrition Facts
Wild Boar Tenderloin Steaks with Mushrooms in Red Wine
Amount Per Serving
Calories 278
* Percent Daily Values are based on a 2000 calorie diet.