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Prep Time: 1 Hour
Yields: 6 Servings

My father Royley Folse was a great cook and teacher to my seven siblings and me. All eight of the Folse clan are good cooks because of his tutoring. My brother Jerry especially enjoys this recipe.

Ingredients for Tenderloin:
1 (1½-2 pound) venison tenderloin
salt and black pepper to taste
granulated garlic to taste
Creole seasoning to taste
½ cup minced andouille
¼ cup sliced green onions
2 tbsps minced parsley
¼ cup bread crumbs
½ cup beef or venison stock (see recipe)
¼ cup vegetable oil

Method for Tenderloin:
Remove all silverskin and fat from the tenderloin and butterfly it by cutting a slit down the center. Season meat well with salt, pepper, granulated garlic and Creole seasoning then set aside. In food processor, combine andouille, green onions, parsley and bread crumbs and mince well. Add just enough stock to hold the stuffing together. Stuff the mixture into the butterflied tenderloin, close tenderloin and tie with kitchen string. Cover and refrigerate overnight. Remove meat from the refrigerator and let it sit at room temperature for approximately 3 hours. When ready to cook, preheat oven to 500°F. In a large cast iron skillet or Dutch oven, heat vegetable oil over high heat and sear tenderloin about 2 minutes on each side. Cook in oven for 15-20 minutes or until internal temperature reaches 135°F. Remove from oven and let rest 10 minutes. Tenderloin will continue to cook after removing from oven. Slice the tenderloin into medallions and top with sauce Royley.

Ingredients for Sauce Royley:
¼ cup butter
½ cup minced andouille
¼ cup minced green onions
1 tsp minced garlic
½ cup Marsala or dry white wine
1 cup beef consommé
1½ tsps dry or oil-less roux (see roux recipes)
salt and black pepper to taste
granulated garlic to taste

Method for Sauce Royley:
In a heavy-bottom sauté pan, melt butter over medium heat and sauté andouille, green onions and minced garlic for 2-3 minutes. Add wine and beef consommé then add roux, stirring well to incorporate. Reduce sauce to desired consistency then adjust seasonings to taste using salt, pepper and granulated garlic. To serve, spoon sauce over medallions of tenderloin.




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