Peppered Venison Steak and Dauphinoise Potatoes
with Green Beans and Apple, Pea Shoot & Walnut Salad
This Peppered Venison Steak and Dauphinoise Potatoes is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
2 unit(s)
Venison Leg Steak
450 grams
Potatoes
2 unit(s)
Garlic Clove
80 grams
Green Beans
1 unit(s)
Apple
20 grams
Walnuts
(ContainsNuts)150 grams
Creme Fraiche
(ContainsMilk)10 grams
Chicken Stock Paste
25 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)1 sachet
Red Wine Vinegar
(ContainsSulphites)2 sachet
Cracked Black Pepper
40 grams
Pea Shoots
Not included in your delivery
75 milliliter(s)
Potato Water
1 tbsp
Olive Oil
Preheat your oven to 200°C. Remove the steaks from your fridge to allow them to come up to room temperature. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel and slice the potatoes into 1 cm thick rounds. Peel and grate the garlic (or use a garlic press). Trim the green beans. Quarter, core and thinly slice the apple (no need to peel).
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Once cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander. Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Add half the garlic and cook until fragrant, 30 secs. Then add the creme fraiche, chicken stock paste, reserved potato water and half the cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top. Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips. Meanwhile, pop the red wine vinegar, walnuts and olive oil (see ingredients for amount) into a medium bowl. Mix, season with salt and pepper then set aside.
Clean your frying pan and return to medium-high heat with a drizzle of oil. When hot, add the apple slices and stir-fry until softened, 5-6 mins. Once cooked, transfer to the bowl of dressing. Pop the (now empty) pan back on medium-high heat. Add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Once cooked, transfer the beans to a small bowl and cover to keep warm.
Sprinkle the steaks with salt and the cracked black pepper, ensuring they are well coated. Return the (now empty) pan to medium-high heat with a drizzle of oil. When hot, lay the steaks into the pan and brown for 1 min on all sides. Lower the heat slightly and cook for another 1 min on each side. TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. The venison is safe to eat when the outside is browned. Once cooked, rest the steaks on a board loosely covered with foil.
Slice the venison steaks and serve on plates with the dauphinoise potatoes and green beans. Toss the pea shoots in the apple and walnut dressing and serve alongside. Enjoy!