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Ming Tsai features his special cranberry and lemongrass sauce in this carpaccio recipe.
Season venison with kosher salt and freshly ground black pepper. Place coriander on a plate and roll tenderloin in it to coat. In a hot saute pan coated lightly with oil over high heat, sear venison on all sides, taking care not to cook venison through. You want just the outer edges of the tenderloin to be lightly cooked and the interior raw. Place tenderloin in fridge and chill until firm and very cold, at least 1 hour. Remove venison from fridge and place on cutting board. With a very sharp knife, slice venison into 1-inch medallions and place medallions on a flat surface between two pieces of plastic wrap. With a meat pounder or rolling pin, pound medallions into paper-thin slices. Gently remove top layer of plastic wrap place your serving plate over the carpaccio. Invert the plate and release carpaccio from plastic wrap. The carpaccio is very delicate, so do this slowly, careful not to tear the slices. Meanwhile, in a small saute pan, warm Cranberry-Lemongrass Sauce. Add warm Cranberry-Lemongrass Sauce to a salad bowl of frisee and fold in pine nuts, reserving some for garnish. Season with kosher salt and freshly ground black pepper to taste. Place salad on top of carpaccio, garnish with Cranberry-Lemongrass Sauce and pine nuts.
For the Cranberry and Lemongrass Sauce::
In a medium saucepan coated lightly with oil over medium-high heat, saute shallots, garlic and lemongrass until soft, about 2 minutes. Add cranberries and saute another 2 minutes. Season with kosher salt and freshly ground black pepper to taste. Deglaze with wine, reduce by 75%. Add chicken stock and reduce by 50%. Stir in lemon juice and sugar and whisk in the butter. Check for flavor and season, if necessary.
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