Entrecôte from Venison or Beef with Herb Crust and Port Wine Jus

Summary

Ingredients

For the meat:

• 700 g saddle venison or beef fillet
• 2 cloves garlic)
• 2 tablespoon pumpkin seed oil
• Salt and pepper
• 2 tablespoon butter
• 3 tablespoon breadcrumbs
• 50 g mountain cheese, Alläuer
• 0.5 ½ bunch parsley or chives
• 1 teaspoon juniper berries
• 2 tablespoon pumpkin seeds
• 3 tablespoon milk
• 2 tablespoon rapeseed oil

For the sauce:

• 4 shallot (s)
• 2 tablespoon butter, cold
• 1 tablespoon cane sugar
• 1 tablespoon balsamic vinegar
• 200 ml port wine, or a little more
• 200 ml veal stock, (ice cream) or game stock

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Instructions

1. Cut the fillet into 8 small steaks, cut the garlic cloves into small pieces, pour over the meat, then coat the meat with pumpkin seed oil and let it steep.
2. Now prepare the jus. To do this, peel the shallots and cut them into thin slices. Simmer with 1 teaspoon of butter and a pinch of salt in a saucepan over low heat for about 5 minutes and then add the sugar and let it melt over medium heat while stirring constantly. Deglaze with balsamic vinegar and port wine and let it boil down, then add 80 ml of veal ice cream and reduce again. The total amount of veal ice cream and the total amount of port wine should be reduced. It tastes even better if you reduce even more port wine (max. 1 bottle).
3. Put the breadcrumbs in a bowl, finely dice the cheese and add with the milk. Wash and finely chop the parsley, finely chop the juniper berries and pumpkin seeds, add everything and mix.
4. Switch the oven on in good time to 240 degrees fan-assisted grilling. Briefly fry the meat in hot fat (1 minute per side), then put it in a suitable dish and spread the breadcrumbs on top. Baked golden brown, you should constantly watch the crust so that it doesn`t burn.
5. Place the port wine sauce on the plate as a base, arrange the fillet on top and serve. The mushroom-celery-potato tartlets from my profile go well with this.