Venison Steak with Béarnaise Sauce and Chunky Chips
| Published: 1st November 2007 13:52 |
A twist on the classic steak and béarnaise sauce, venison however lends a cleaner flavour than beef, contrasting with the rich creaminess of the sauce.
Servings: 2
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Ingredients
2 Venison Rump steaks
3 Large Maris piper Potatoes, peeled
100ml Olive oil
1 tsp Course sea salt
For the Béarnaise sauce
2 tbsp tarragon vinegar
1 small shallot, finely diced
2 tsp tarragon, leaves chopped, stalks reserved
2 egg yolks
150g Butter, melted
1 pinch salt and fresh ground black pepper
Method
1. Preheat oven to 180oC. Cut the potatoes into thick chips and toss in the oil and sea salt, place in a large baking tin and roast for 45 minutes until golden and crunchy.
2. In a small sauce pan, place the tarragon vinegar, diced shallots and the tarragon stalks.
3. Bring to the boil and cook until almost all the liquid has evaporated. Strain and allow to cool.
4. Mean while heat a non stick frying pan over a medium heat, season the steaks on each side and cook for 2 - 5 minutes on each side depending on how you like your steak cooked. Allow to rest in a warm place.
5. Back to the sauce, add the egg yolks and whisk until thick.
6. Very slowly, add the melted butter, mixing well as you do so and leaving behind any residue from the melted butter.
7. Mix in the freshly chopped tarragon. Season with salt and freshly ground pepper and serve with the Venison steak and Chips.
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