Duncan Venison Baked Bistro Fillet On Parsnip Puree

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Bistro-Fillet-parsnip-webIngredients

Serves 4

2 x 400g pieces Duncan Venison Bistro Fillets
4 large fresh thyme sprigs
2 bay leaves, torn into small pieces
100ml olive oil
25g butter
1 tsp plain flour (rice flour for gluten-free)
50ml sweet balsamic reduction
125ml red wine
150ml chicken stock
Salt and pepper to season

Parsnip Puree

400g parsnips, peeled, thinly sliced
2 garlic cloves, thinly sliced
½ cup cream
½ cup milk
2 tablespoons butter
Salt and pepper to season

Method

Pre-heat oven to 200C (180C fan bake)

Season the fillet pieces all over with salt and pepper and rest for 10 minutes.

Puree

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover and cook until liquid is reduced by half, about 5 minutes; season with salt and pepper to taste. Purée in a blender until smooth.

Do Ahead: Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often.

Fillet

Heat large ovenproof skillet on high heat. Add the oil, heat and then sear the fillets for 2 minutes per side (all 4 sides) to seal the meat. Remove from the heat and add the thyme and bay.

Place in the oven and bake for 10 minutes. Turn once after 5 minutes. Remove from the oven and remove fillets from skillet place on a warm plate and cover with foil to rest and cool.

Place skillet back on stove on medium heat (retaining 2 tsp of the oil). Add flour, balsamic and wine to the skillet and with a wooden spoon deglaze pan and combine ingredients. Remove the bay leaves and thyme stalks, add the stock and any juices that may have released from the resting venison and simmer for 5 minutes stirring often. Add butter 1 tsp at a time, stirring to incorporate. 

Slice the fillets in 15mm pieces and serve on a bed of the puree with sauce drizzled over the meat with steamed seasonal greens of choice

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