If you’re looking for a luxurious, restaurant-quality recipe, why not try this pepper-crusted venison steak served with dauphinoise potatoes, green beans, and apple, rocket, and walnut salad? Simple to rustle up, this versatile dish can serve as a tasty midweek dinner option or a romantic date night treat. Plus, as indulgent as it sounds, each plate is under 600 calories.
Preparation time: 40 minutes
Cooking time: 30 minutes
Serves: 2
Ingredients
2 venison steak legs
2 garlic cloves
1 crunchy apple
150g creme fraiche
25g grated Parmesan cheese
2 tsp cracked black pepper
450g potatoes
80g green beans
20g walnuts
450ml chicken stock
2 tbsp red wine vinegar
80g pea shoots
75g water that the potatoes are cooked in
1tbsp olive oil
Method
1. 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 wide 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).
2. 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.
3. 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, in a medium bowl, combine the red wine vinegar, walnuts and olive oil for the dressing (see ingredients for amount). Season with salt and pepper, then set the dressing aside.
4. Clean your frying pan and return to medium-high heat with a drizzle of oil. Once 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, then turn the heat down to medium and cook for 1 min. 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.
5. Crush the peppercorns with a rolling pin. 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. Once hot, lay in the steaks and brown for 1 min on each side.
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.
6. Once the steaks are cooked, transfer to a board loosely covered with foil and allow to rest for a few mins before slicing widthways.
Serve the steaks on your plates with the dauphinoise and green beans alongside.
Toss the pea shoots in the apple and walnut dressing and serve alongside. Enjoy!
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