Pavé of cervena venison with béarnaise sauce and pommes frites
- Cervena venison pavés
- 4 x 150g Cervena venison steaks
- cracked pepper and salt
- vegetable oil
- 1 cup glass of red wine
- ½ cup strong meat stock
- 50 g unsalted butter cold
- Pommes frites
- 4 large waxy potatoes
- oil
- Béarnaise sauce
- 250 ml unsalted butter melted
- 50 ml tarragon vinegar
- 50 ml water
- 1 shallot finely chopped
- 1 tbsp tarragon chopped
- 3 egg yolks
Cervena venison pavés
Heat a heavy-based fry pan until very hot. Season the venison steaks with cracked pepper and salt.
Add a little oil to the pan and sear the steaks on each side for 2 minutes. Continue to cook with the heat reduced slightly or finish for 5 minutes in a moderate oven. Rest for 2 minutes in a warm place. Add the red wine to the pan and deglaze, reduce and add the meat stock and season. Finish by gradually whisking in the cold butter over a high heat until incorporated.
Pommes frites
Peel and halve the potatoes and boil for 10 minutes or until al dente. Preheat a roasting pan with oil in a hot oven. Cut the potatoes into chips, pat dry. Drizzle in cooking oil and place in roasting dish. Cook for 5 minutes each side, turning to avoid over cooking.
Béarnaise sauce
Poach the shallot in the vinegar and water until soft, and reduce by half. Add the chopped tarragon and blend in the egg yolks away from the direct heat or over a water bath. Pour the warm butter in very slowly and whisk vigorously until it has emulsified completely. Season with a pinch of cayenne pepper and salt.
Servings4
Prep Time30minutes
Cooking Time30minutes
INGREDIENTS
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Cervena venison pavés Heat a heavy-based fry pan until very hot. Season the venison steaks with cracked pepper and salt. Add a little oil to the pan and sear the steaks on each side for 2 minutes. Continue to cook with the heat reduced slightly or finish for 5 minutes in a moderate oven. Rest for 2 minutes in a warm place. Add the red wine to the pan and deglaze, reduce and add the meat stock and season. Finish by gradually whisking in the cold butter over a high heat until incorporated. Pommes frites Peel and halve the potatoes and boil for 10 minutes or until al dente. Preheat a roasting pan with oil in a hot oven. Cut the potatoes into chips, pat dry. Drizzle in cooking oil and place in roasting dish. Cook for 5 minutes each side, turning to avoid over cooking. Béarnaise sauce Poach the shallot in the vinegar and water until soft, and reduce by half. Add the chopped tarragon and blend in the egg yolks away from the direct heat or over a water bath. Pour the warm butter in very slowly and whisk vigorously until it has emulsified completely. Season with a pinch of cayenne pepper and salt. |
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