Venison Steak with Creamy Shallot Sauce & Cranberry Chutney
over mash with basil, almonds, Brussels sprouts & endive
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
