Venison steak with mushrooms

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This venison steak with mushrooms in balsamic and string bean puree is a Christmas topper! 


4 (deer) steaks at room temperature
400 gr mushrooms
1 shallot
splash of balsamic vinegar
600 gr potatoes
splash of milk
200 g string beans in pieces
30 gr herb butter
pepper and salt
Alfalfa to garnish



First make the mashed potatoes. Boil the potatoes in a pan of water for about 15 minutes. Also cook the string beans for about 10 minutes in a pan with water or stir-fry until they start to soften. Drain the potatoes and mash together with the herb butter, pepper, salt and milk to a smooth mash. Then stir in the string beans and keep warm in a pan with a lid.
Chop the shallot and fry in a little butter or oil in a large (wok) pan. Add the mushrooms and stir fry for 5 minutes. Meanwhile, add a good splash of balsamic vinegar. Season the steak with salt and pepper. Melt a little butter in a frying pan. Place the steak in the pan and sear it on both sides.
steak mushrooms 01
steak mushrooms 01

steak mushrooms 01

steak mushrooms 01

Then let it cook on a lower heat for 3 minutes for rare, 5 minutes for medium and 8 minutes for well-done (depending on the thickness). Let the steak rest in aluminum foil for 2 minutes (a little longer if the rest of the food is not yet ready).

Deglaze the fat in the pan with a splash of water and a little balsamic vinegar. Bring to the boil and stir with a spatula the bits of the meat and let it thicken slightly to a gravy. Serve some string bean mash on a plate. Add a steak and add some mushrooms. Spoon a little more of the gravy over it. Garnish with some alfalfa.

Source: Leukerecepten by leukerecepten-nl.
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