Venison Steak with Rosemary Potatoes
with shallot jus, Brussels sprouts & cranberries- Selderij
- Cashewnoten
- Noten
- Pecannoten
- Walnoten
- Noten
- Cashewnoten
- Paranoten
- Macadamianoten
- Pinda's
- Sesamzaad
- Amandelnoten
- Hazelnoten
- Pistachenoten
- May contain traces of allergens
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.
Ingredients
120 g
Venison steak
200 g
Potato rounds
1 piece
Shallot
½ piece
Garlic
1 piece
Carrot
75 g
Brussels sprouts
(Contains: Selderij)
10 g
Dried cranberries
(May be present: Pecannoten, Walnoten, Noten, Cashewnoten, Paranoten, Macadamianoten, Pinda's, Sesamzaad, Amandelnoten, Hazelnoten, Pistachenoten)
½ sprig
Fresh rosemary
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
40 g
Onion chutney
Not included in your delivery
1 tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
50 milliliters
Low sodium beef stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge and allow to reach room temperature.
- Preheat the oven to 200°C.
- Prepare the stock.
- Boil plenty of salted water in a deep frying pan for the vegetables.
- Slice the shallot into half-rings.
- Slice the carrot into rounds of no more than 0.5cm thickness.
- Clean the Brussels sprouts, then remove the stem and cut in half.
- Finely chop the rosemary and crush or mince the garlic.
- Transfer the potatoes to a parchment-lined baking sheet and drizzle with olive oil.
- Scatter over the garlic and the rosemary, then toss well to coat. Season with salt and pepper, then roast in the oven for 15 - 17 minutes until golden-brown.
- Boil the carrots for 5 - 6 minutes.
- Add the Brussels sprouts and boil for 6 - 8 more minutes, then drain and set aside.
- Melt a knob of butter in a small saucepan over medium-high heat and fry the shallot for 2 - 3 minutes.
- Stir in the onion chutney and the stock, then bring to the boil and allow to reduce gently until serving.
- Heat a drizzle of olive oil in the same deep frying pan over medium-high heat.
- Fry the carrots and the Brussels sprouts for 4 - 6 minutes.
- Stir in the cranberries and the cashews and fry for 1 - 2 more minutes. Season to taste with salt and pepper.
- Melt a generous knob of butter in a frying pan over high heat.
- When the butter is nice and hot, fry the steak for 2 minutes per side.
- Remove from the pan and season with pepper, then allow to rest under aluminum foil.
- Transfer any cooking juices from the steak to the shallot jus and mix well to combine.
- Slice the steak against the grain and serve with the potatoes.
- Top the steak with the shallot jus.
- Serve the vegetables alongside.
