https://westgold.com/
Recipe
Difficulty
Hard
Prep time
10 minutes
Cook time
15 minutes
Serves
1
Ingredients:
180g venison tournedo or medallions
10g Westgold butter
50ml olive oil
1 sprig rosemary
Salt and pepper
Truffle mash
1 Agria potato (250gms)
20g Westgold Butter
Salt, pepper
Truffle oil
Beurre Rouge sauce
250ml red wine (preferably merlot)
1 shallot
30g Westgold butter
Salt and pepper to taste
Method:
Season the venison with salt & pepper, and place into a hot fry pan with oil and butter. Add the rosemary and baste momentarily.
Cook for 3 minutes each side until medium rare. Rest the meat for 3-5minutes.
Mash
Prepare the mash by boiling the potato, then process using a mouli.
Add the butter, and drizzle with truffle oil - adjusting the seasoning with salt and pepper.
Sauce
Sweat the shallot in butter, then deglaze with red wine. Reduce by half on a medium heat then add the chopped butter until you get the creamy consistency.
Season with salt and pepper.
Previous recipe 
