Family Best Time >> Food

Pan-fried doe steak with gray mignonette, autumnal sauce, forest chestnut garnish


Ingredients:4 people
  • Doe steak, trimmed without bone
    650 g
  • sunflower oil
  • gray miniature
    2 tablespoons
  • country bread
    4 slices
  • sauce:port
    2 glasses
  • balsamic vinegar
    2 tablespoons
  • all-flower honey
    1 tablespoon
  • veal jus
    20 cl
  • garnish:pearl onions
    120 g
  • button mushrooms
    250 g
  • peeled chestnuts
    150 g
  • butter
    2 walnuts
  • chervil
    1 small bouquet
  • salt, ground pepper


Preparation:
  • Preparation time:35 minutes
  • Cooking time:15 minutes


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