Venison Steak with Bearnaise Sauce

Main courseServes 2

Venison

# Heat a griddle or frying pan # Brush the steaks lightly on each side with groundnut/olive oil # Season with coarsely ground black pepper # Once the pan is hot, add the steaks and sear for 3-4 minutes, depending on personal preference. You may need to reduce the heat to avoid charring the exterior of the steaks # Once seared, grind a little coarse sea salt over the steaks # Leave the steaks to stand, while you make the sauce

Bearnaise Sauce

# Melt the butter in a small pan # Place the egg yolks, shallots, tarragon and white wine vinegar in a blender or mini food processor, and mix until you have a fairly smooth puree # Slowly add the melted butter to the processor, then blend until thick and creamy # Add a pinch of cayenne or coarsely-ground black pepper # Pour the sauce over the steaks and serve

Ingredients

Venison

* 2 x 180g venison steaks (loin or haunch)
* Groundnut or olive oil
* Salt and black pepper

Bearnaise Sauce

* 110g/4oz butter
* 2 egg yolks
* 3 tablespoon white wine vinegar
* 2 shallots, roughly chopped
* 1 tablespoon tarragon, roughly chopped
* 1 pinch of cayenne pepper (optional)

Method