French-Style Horse Meat with Green Sauce (Sauce Verte) and Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 1 lb horse meat (or substitute with beef tenderloin if horse meat is unavailable), sliced into thin medallions
• Salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 large shallot, finely chopped
• 1 cup white wine (such as Sauvignon Blanc)
• 1 cup chicken or beef broth
• 1 tablespoon butter
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh tarragon, finely chopped
• 2 tablespoons capers, drained
• 1 teaspoon anchovy paste (optional, for added umami)
• Fresh parsley sprigs (for garnish)

Instructions:

Season the Horse Meat:

• Pat Dry and Season: Pat the horse meat medallions dry with paper towels to remove any excess moisture. Season both sides of the meat generously with the barbecued black tea seasonings, salt, and pepper. Allow the meat to sit at room temperature for about 15 minutes to come to temperature and to allow the seasonings to penetrate the meat.

Sear the Horse Meat:

• Heat Oil: Heat the vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add the horse meat medallions and sear for 2-3 minutes on each side, or until a deep brown crust forms. The internal temperature should reach 130°F (54°C) for medium-rare. Transfer the seared meat to a plate and set aside.

Prepare the Green Sauce:

• Sauté Aromatics: In the same skillet, add the minced garlic and finely chopped shallot. Sauté over medium heat until fragrant and softened, about 2 minutes.
• Deglaze the Pan: Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Allow the wine to simmer for 2-3 minutes to reduce slightly.
• Add Broth and Butter: Add the chicken or beef broth and butter to the skillet. Bring the mixture to a gentle simmer and cook until the liquid reduces by half, about 5-7 minutes.
• Finish the Sauce: Stir in the chopped parsley, tarragon, capers, and anchovy paste (if using). Cook for another 2 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.

Serve:

• Garnish and Serve: Return the seared horse meat medallions to the skillet and coat them evenly with the green sauce. Transfer the medallions to a serving platter. Garnish with fresh parsley sprigs for a pop of color and freshness. Serve immediately while hot.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the horse meat. Adjust the amount based on your preference.
• Searing: Searing the horse meat quickly locks in its natural juices and creates a beautiful crust while keeping the inside tender and juicy.
• Green Sauce: The combination of parsley, tarragon, capers, and anchovy paste creates a bright, herbaceous sauce that balances the richness of the meat. Adjust the herbs based on your preference.
• Garnish: Fresh parsley adds a bright, aromatic touch, enhancing the overall presentation of the dish.

Enjoy Your French-Style Horse Meat with Green Sauce!

• This dish combines the tender, flavorful horse meat with a bright, herbaceous green sauce, enhanced by the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a sophisticated and traditional French meal, ideal for impressing guests or enjoying a luxurious dinner at home.