Venison Steak with Creamy Shallot Sauce & Cranberry Chutney
over mash with basil, almonds, Brussels sprouts & endive4.5(220)
Calories
:
917 kcalProtein
:
37.5g proteinDifficulty
:
EasySeasonal
Allergens:
- Selderij
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Selderij
- May contain traces of allergens
- Noten
- Sesamzaad
There is a special ingredient in your box! The game season has started again: enjoy this tender venison steak, an artisinal and lean piece of meat with a mild gamey flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
120 g
Venison steak
100 g
Potatoes
½ piece
Parsnip
1 piece
Shallot
150 g
Brussels sprouts
(Contains: Selderij)
½ piece
Endive
50 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
20 g
Cranberry chutney
10 g
Salted almonds
(Contains: Noten, Sesamzaad, May contain traces of allergens, Amandelnoten, Pinda's)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
Mustard
¼ piece
Low sodium beef stock cube
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3837 kJ
Calories917 kcal
Fat47.6 g
Saturated Fat17.4 g
Carbohydrate58.6 g
Sugar24 g
Dietary Fiber16.9 g
Protein37.5 g
Salt2 g
Potassium1189.5 mg
Calcium120.7 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Casserole with Lid
•Tall-Sided Pan
•Aluminum Foil
•Potato Masher
Cooking Steps
1
- Take the steak out of the fridge and allow it to reach room temperature.
- Boil plenty of water in a pot or saucepan for the potatoes and the parsnip.
- Peel the potatoes and the parsnip, then cut into rough chunks.
- Boil for 8 - 11 minutes, then drain and set aside, covered.
2
- Halve the Brussels sprouts. Halve the endive lengthways.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the sprouts for 4 - 5 minutes.
- Add a small knob of butter, then fry the endive face-down for 2 - 4 minutes.
- Flip the endive and fry for 2 more minutes.
3
- Slice the shallot into half-rings.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the shallot for 1 minute.
- Add a small knob of butter and allow to melt, then fry the steak for 3 - 4 minutes per side, or until cooked as preferred.
- Remove the steak from the pan and allow to rest under aluminum foil.
4
- To the shallot, add the mustard, the water for the sauce and half of the cream.
- Crumble in the stock cube (see pantry for amount).
- Mix well to combine and allow to reduce for 1 - 2 minutes over medium-high heat.
5
- Mash the parsnip and potatoes with the rest of the cream and some mustard as preferred. Season to taste with salt and pepper.
- Meanwhile, finely chop the basil.
- Roughly chop the almonds.
6
- Serve the mash with the vegetables and steak alongside.
- Top the steak with the sauce and the cranberry chutney.
- Garnish the mash with the basil.
- Scatter over the almonds to finish.
