Difficulty:[usr 2]
Cut bread slices in half diagonally, toast; book.
Autumn garnish: Slice the baby onions, blanch them, set them aside.
Blanch the chestnuts and roughly crumble them.
Slice the Paris mushrooms, sweat them dry with butter.
Combine these three elements in a sauté pan and sweat with a little butter (be careful that the mushrooms have released their water).
Salt and pepper from the mill, add the chopped chervil.
Sauce: put the port, balsamic vinegar, honey and veal jus in a sauté pan. Let reduce until you get a good consistency, salt and pepper from the mill,
Spread the mignonette on a large plate, place a deer steak on it, press to impregnate it with pepper, turn over and do the same with the other steaks.
Put a drizzle of oil in a frying pan and cook the steaks, searing them well on each side, finish cooking in the oven at 200°C.
Place the deer steaks on warm plates, thicken the sauce with a knob of butter, coat the meats.
Surround with fall garnish, add a little chervil.
Add half slices of toasted country bread.
A creation of chef Hubert
