Meal: Main
Serves: 2
Preparation time: 15 mins
Cooking Time: 5 mins
Ingredients
- 300g venison fillet cut into 2 steaks
- A little olive oil
- Freshly ground black pepper
- Coarse sea salt
Mayonnaise:
- 1 whole egg
- 1 egg yolk
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 250ml light olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh tarragon
To serve
- 400g fat chips, made with Maris Piper potatoes
Method
First make the mayonnaise by blending together the eggs, mustard and salt in a liquidiser. Trickle in half the oil very slowly until you have a thick emulsion, then add the lemon juice and slowly add the remaining oil. Stir in the tarragon.
Brush the venison fillets with the oil and season. Chargrill or fry in a hot pan for 3 minutes each side for rare steaks or until cooked to your liking. Serve with the hot chips and mayonnaise.
