Henry and Anna - Vension
with Truffle Mash and Mushroom Red Wine Sauce
Prep time: 30 mins
Cook time: 1 hour
4 x 180g venison fillets
1 tbs olive oil
30g butter, chopped
Steamed green beans and asparagus, to serve
Red Wine Sauce
10g dried porcini mushrooms, soaked in hot water for 10 minutes
250ml (1 cup) hot water
1 tbs olive oil
6 shallots, chopped
150g Swiss brown mushrooms, sliced
600ml red wine
80ml (1/3 cup) madeira
80ml (1/3 cup) balsamic vinegar
1 bay leaf
1 thyme sprig
500ml (2 cups) beef stock
100ml thickened cream
50g butter, chopped
60g black truffle, grated
1. To make sauce, drain mushrooms, reserving soaking water. Finely chop mushrooms.
2. Heat oil in a large saucepan over medium heat. Add shallots and cook, stirring, for 5 minutes or until lightly browned. Add Swiss brown mushrooms and chopped porcini mushrooms and cook for 6-8 minutes or until softened. Stir in reserved soaking water and remaining ingredients. Bring to the boil. Simmer for 30 minutes over medium-low heat until reduced by two-thirds. Strain mixture through a fine sieve, reserving solids. Remove and discard bay leaf and thyme stalks. Set aside for 15 minutes to cool. Transfer mushrooms to a blender and blend until smooth. Return sauce and mushrooms to a saucepan and over low heat and stir to combine. Season.
3. To make mash, place cream and butter in a saucepan over low heat and stir until hot. Remove from heat and stir in truffle. Set aside to infuse.
4. Place potatoes in large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate. Discard potato skin, then pass potatoes through a ricer. Add cream mixture and beat with a wooden spoon to combine. Season.
5. Bring venison to room temperature and rub all over with oil. Season.
6. Preheat oven to 180C.
7. Preheat a frying pan over medium-high heat. Add venison and cook, turning and adding butter halfway and basting continuously, until browned and caramelised all over. Transfer to the oven and cook for 5-6 minutes or until cooked to your liking. Transfer to a warm plate and stand, lightly covered with foil, for 10 minutes to rest. Slice thickly.
8. Divide venison, mash and vegetables among serving plates and spoon with sauce to serve.