Venison Roast Showing Two Expressions

Ingredients

Method

1. Make the Sauce Poivrade first!

   1

   Pour the red wine and wine vinegar into a frying pan and quickly simmer them to burn off the alcohol. Add the fond de veau and let it reduce until it thickens. Mix in the black pepper and add salt to taste.

2. Now let’s make the Sauce Poivrade Au Baie!

   2

   Melt the butter in a frying pan. Add the minced onion and a pinch of salt and saute them until they become tender. Pour in the [A] ingredients and let it reduce. Pour in the sauce poivrade and again, let it reduce until thickened. Add the mixed berries and then salt to taste.

3. 3

   Now, for the beef fillets. They should be room-temperature by now. Pat off any excess moisture with a paper towel and then sprinkle with salt and pepper.

4. 4

   Heat the canola oil in a frying pan. Place the beef fillets in the pan and quickly sear each side. Add the butter to the pan, and baste the fillets with the butter and oil inside the pan until they reach the desired doneness. (This is a French technique called arroser.)

5. 5

   Remove the fillets from the pan and place them on a plate and cover with a bowl, letting them rest for a few minutes.

6. 6

   Plate the fillets each on a separate plate and drizzle with either of the sauces. Garnish with the watercress, and you’re done!