With the tender-est of tenderloins and the delicat-est of dauphinoise, this one is a perfect choice for that all-important Valentine’s meal.
SERVES 2
Ingredients
1 x venison tenderloin
75g Butter
Salt and pepper
Fresh rosemary
2 cloves garlic
3 tablespoons of dry sherry
150ml beef stock
2 tablespoons redcurrant jelly
50g blackberries (frozen or fresh)
3 large potatoes
Method
1. Place the stock, cranberry sauce and sherry into a pan and bring to the boil. Reduce over a high heat until the liquid has nearly halved and thickened slightly (allow around 15 mins).
2. While the sauce is reducing, season the meat with a little salt and lots of pepper. Put the butter, rosemary and garlic into a frying pan and melt until foaming.
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Woodmill Tip
If the butter starts to brown quickly add a splash of sunflower oil, this will prevent the butter from burning and stop the bitter taste.
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3. Cut the loin into medallions (about 1 or 2 cm thick) and add them to the pan. Fry for 1 minute each side (for medium rare) then set the meat aside. Take the pan off the heat and allow the meat to sit for 5 minutes while you finish off the sauce.
4. Save 4 blackberries and add the rest to the pan and stir gently until they have softened, along with the meat juices from the frying pan.
5. Present two medallions on each plate and drizzle the sauce over, decorate with the remaining blackberries and a sprig of fresh rosemary.
For the Dauphinoise Potatoes
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Woodmill Tip
The trick to these is lavish amounts of butter, cream and garlic. Indulge.
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1. Peel 3-4 potatoes and cut into slices 4-5mm thick. Place a layer of the potatoes into an ovenproof dish, season with salt & pepper, a spread of crushed garlic and dot with butter.
2. Repeat the layers to the top of the dish, then pour over cream (single or double as preferred for richness) almost to the top of the potatoes. Dot the final layer with butter.
3.Cover the dish with clingfilm and cook in the microwave for 10 minutes or until the potatoes feel slightly soft when poked with a knife.
4. Place the dish in a fairly hot oven for a further 20 minutes until the top layer of potatoes turns goldy-brown.
5. Serve alongside the medallions and a simple green salad on the side.
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