Have an opportunity to show off – here is how to do it! For optimal flavour and tenderness, serve the tournedo or medallions medium-rare to medium and rest for several minutes. You will achieve silky smooth truffle mash by using a mouli, or you can use a stick blender if you don’t have one of these handy. Once you have poured the beurre rouge sauce over then serve up with good friends for a special meal.
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
180g venison tournedo or medallions
100g Westgold butter
50 ml olive oil
1 sprig rosemary
Salt and pepper
1 Agria potato (250gms)
200g Westgold Butter
Beurre Rouge sauce
250ml red wine (preferably merlot)
300g Westgold butter
Salt and pepper to taste
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.
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.
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.