VENISON STEAK ‘DIANE’

METHOD

METHOD

Remove your steaks from the fridge 1 hour before you intend to cook them and allow them to come up to room temperature.

Preheat the oven to 190c.

Place an oven proof frying pan onto a high heat with a drizzle of cooking oil. Season the steaks well with salt and white pepper and carefully place them into the pan. Sear the steak for 2 minutes before flipping over. Add the butter to the pan and place it into the oven for 3-4 minutes.

Remove the steaks from the oven and place them onto a plate, uncovered, to rest. Top the steaks with the pan juices and reserve the pan.

Return the reserved pan to the heat. Add the mushrooms, shallot and garlic with a small knob of butter and a good pinch of salt and pepper. Fry them for 2-3 minutes or until the mushrooms are brown and the shallots have begun to caramelise. Carefully add the brandy to the pan and stand back before setting alight. Cook the brandy until it has reduced to a sticky syrup. Add the beef stock to the pan and reduce it by half or until it becomes thick and almost syrupy. Whisk the mustard and dried tarragon into the pan before finishing the sauce with the cream. Bring the cream to a gentle boil and remove the pan from the heat. Season the sauce with a touch more sea salt and pepper if required.

Once the steaks have rested for 6-7 minutes, place them onto a chopping board and carve them, across the grain, into 4-5 even slices each. Add the resting juices to the Diane sauce and bring the pan back to the boil, swirling the pan gently to incorporate the juices into the sauce.

Serve the mushrooms and shallots onto the plate and top them with the steak slices. Finish the steaks by topping them with the remaining sauce.

Best served with some hand-cut French fries and a crisp green salad.