Red Wine and Rosemary Steak

¬† ūüď∑ The Good Guide

 Red Wine marinated Red Deer Tenderloin Steak. A bit of a mouthful, our new Autumn-inspired recipe is just waiting to be tasted. Served with seasonal local roots and greens, our juicy Red Deer Tenderloin Steaks are ready to go. Order online by Wednesday and try out our new recipe this weekend!

Serves 4


800g Venison Tenderloin

For the Marinade
2 cups Red Wine
1.5 cups Olive Oil
2tbsp Lemon Juice
Salt and pepper to taste
8 medium Garlic Cloves, minced
1 Large Onion, diced
5 sprigs Fresh Rosemary

For the Vegetables
300g Green Beans
450g Jerusalem Artichokes, scrubbed and roughly chopped 
3 medium Garlic Cloves, finely diced
2tsp Olive Oil
2tbsp Butter
Salt and pepper to taste


1. Combine all the marinade ingredients in a large dish, add the meat, and cover. (Make sure the dish is deep enough to allow the meat to be covered by the marinade). Leave in the fridge to marinate for 3-4 hours. 
Woodmill Tip
Or leave the loin to marinade overnight - the longer, the more flavour the meat will absorb.

 2. Once the loin is ready to cook, heat a skillet with some oil until the pan is hot. Sear the loin (no more than 3 minutes each side), until caramelised, and put them aside to rest.

3. While the meat is resting, prepare a pot of water with a pinch of salt and bring to the boil. Add Jerusalem Artichokes and par-boil for 4 minutes. Remove the Jerusalem Artichokes and set to dry a little on kitchen paper. Meanwhile, blanche the Green Beans in boiling water for 1-2 minutes

Woodmill Tip
Use the water from the Jerusalem Artichokes to bring an earthy flavour to the beans.

4.  Heat a frying pan with olive oil, salt and pepper, and add the artichokes, once hot. Add garlic and Green Beans after 3 minutes, and finally the butter. Season with salt and pepper to taste.

5. Slice the loin to preference, serve and enjoy.


Leave a comment

Please note, comments must be approved before they are published