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Venison Tournedo

Looking for an opportunity to show off? Here's how! For optimal flavor 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.

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Difficulty

Hard

Prep time

10 minutes

Cook time

15 minutes

Serves

Ingredients:

6.3 oz venison tournedo or medallions
0.35 oz Westgold butter
1.7 oz olive oil
1 sprig rosemary
Salt and pepper

Truffle mash
1 Agria potato (250gms)
0.7 oz Westgold Butter
Salt, pepper
Truffle oil

Beurre Rouge sauce
8.45 fl oz red wine (preferably merlot)
1 shallot
1 oz 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.