Venison Steak with Beetroot Tartare and Celeriac Puree
An elegant dish with tender sous vide venison steak, served with rich port jus, fresh beetroot tartare and creamy celeriac puree. Perfect for a special dinner.
20m
Prep Time
1h 10m
Cook Time
10m
Wait Time
4h 30m
Total Time
Ingredientsparts
- 2 x 180g venison steaks
- Salt and black pepper
- 2 tbsp olive oil
- 25 g butter
- 60 ml port wine
- 180 ml game stock
- 1 shallot (finely chopped)
- 30 g cold butter
- Salt and pepper
- 200 g raw beetroot (peeled)
- 1 tbsp balsamic vinegar
- 1/2 tbsp olive oil
- 1 tbsp capers (roughly chopped)
- 1 spring onions (finely sliced)
- Salt and black pepper
- 450 g celeriac (peeled and cubed)
- 400 ml milk
- 50 g butter, cold
- Salt and white pepper
Instructionsparts
Season the venison steaks with salt and pepper and place in a vacuum bag.
Cook sous vide at 52°C for 30 minutes for a perfect medium-rare result.
Remove the steaks from the bag and pat dry with kitchen paper.
Heat olive oil in a heavy skillet over high heat until smoking hot.
Sear the steaks briefly on all sides, about 30-45 seconds per side, until a nice brown crust forms.
Remove from the pan and rest for 5 minutes. Then slice into beautiful pieces.
Use the pan in which you seared the venison. Deglaze with port wine and scrape up all the browned bits.
Add the finely chopped shallot and reduce the port to a thick syrup.
Add the game stock and reduce the sauce by half.
Strain the sauce through a fine sieve.
Just before serving: mount the sauce by whisking in the cold butter in small pieces for a glossy finish. Season with salt and pepper.
Cut the beetroot into large chunks and place in a vacuum bag with balsamic vinegar and olive oil.
Cook sous vide at 85°C for 3 hours until tender but still with some bite.
Let cool, then dice the beetroot into small cubes (about 5mm).
Just before serving, mix the beetroot cubes with capers and spring onions. Season with salt and pepper.
Use a small ring mold to press the tartare into neat rounds on each plate.
Boil the celeriac cubes in milk until soft, about 20-25 minutes.
Drain but keep some of the cooking milk.
Blend the celeriac with the cold butter until smooth. Add a splash of cooking milk gradually until you achieve a mirror-smooth puree.
Pass the puree through a fine sieve for an ultra-smooth result.
Season with salt and white pepper. Keep warm until serving.
💡Tips & Notes
- •All components except the meat can easily be prepared a day in advance
- •Add parsnip chips or another crunchy component for extra texture
- •Optionally garnish with a nut (hazelnut or walnut) for extra flavor and crunch
- •The venison steak can also be replaced with other game such as deer or pheasant