Recipes
Pavé of venison with béarnaise sauce & pommes frites
For the pavés
Heat a heavy saucepan very hot and season them 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 lift off the pan brownings, reduce, add the meat stock and season. Finish by whisking in the cold butter over high heat.
For the pomme frites
Peel and halve the potatos and boil for 10 minutes or until al dente. Pre heat a roasting pan with oil in a hot oven. Cut potatos into chips, pat dry. Drizzle in cooking oil and carefully place in roasting dish. Cook for 5 minues each side, turning to avoid over cooking.
For the béarnaise
Poach the shallots in the vinegar and water until soft and reduce by half. Add the chopped tarragon and blend in the egg yolks off 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.
Preparation: 30 mins
Time to cook: 30 mins
Ingredients
4 x 150 g steaks
4 x large waxy potatoes
oil for frying
black pepper corns
glass of red wine
½ cup of strong meat stock
50g unsalted butter
béarnaise sauce
250ml of melted unsalted butter
3 egg yolks
1 finely chopped shallot
50ml water
50ml tarragon vinegar
1 tablespoon chopped tarragon
salt and pepper
cayenne pepper
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