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Yorkshire Recipes
by Holme Farmed Venison
Serves 2
Preperation time 15 minutes
Cooking time 10 minutes
Ingredients:
Quick Bearnaise Sauce
110g/4oz butter
2 egg yolks
3 tsp white wine vinegar
2 shallots, roughly chopped
1 tbsp tarragon, roughly chopped
Pinch of cayenne papper (optional)
Steaks
2 x 180g/6.5 oz venison steaks cut from the loin or the haunch
Salt & Black Pepper
Groundnut or olive oil
Method
1. Heat a griddle pan or frying pan
2. Brush steaks lightly on each side with olive or groundnut oil
3. Season with coarsely ground black pepper
4. Once the pan is nice and hot, place the steaks in the pan and sear for 3-4 minutes on either side or longer according to personal preference. You may need to turn the heat down a little to avoid over-charring the exterior of the steaks
5. Once the venison steaks have seared, grind a little coarse sea salt over them
6. Leave the steaks to stand for a few minutes while you make the sauce
7. Melt the butter in a small pan
8. Place the egg yolks in a blender or a mini food processor together with the white wine vinegar, shallots and tarragon
9. Give the mix a quick whizz until you have a fairly smooth puree
10. Add the melted butter slowly to the food processor and then blitz until the sauce becomes thick and creamy
11. I usually like a pinch of cayenne pepper, or use coarse ground black pepper
12. Pour the sauce over and enjoy!
