deliciouslyorkshire | Recipes | Venison Steak with Bearnaise Sauce

skip to content
Search Deliciouslyorkshire

Venison Steak with Bearnaise Sauce

Serve this simply with lightly steamed green beans and chunky homemade chips, accompanied by a glass of your favourite red wine.

Serves: 2 | Difficulty: Easy

0 Ratings

Recipe by Holme Farmed Venison

Login or Register to comment

Method

Venison

  1. Heat a griddle or frying pan
  2. Brush the steaks lightly on each side with groundnut/olive oil
  3. Season with coarsely ground black pepper
  4. Once the pan is hot, add the steaks and sear for 3-4 minutes, depending on personal preference. You may need to reduce the heat to avoid charring the exterior of the steaks
  5. Once seared, grind a little coarse sea salt over the steaks
  6. Leave the steaks to stand, while you make the sauce

Bearnaise Sauce

  1. Melt the butter in a small pan
  2. Place the egg yolks, shallots, tarragon and white wine vinegar in a blender or mini food processor, and mix until you have a fairly smooth puree
  3. Slowly add the melted butter to the processor, then blend until thick and creamy
  4. Add a pinch of cayenne or coarsely-ground black pepper
  5. Pour the sauce over the steaks and serve

› Read More Recipes

My Cookbook

Save your favourite recipes.

Ingredients

Venison

  • 2 × 180g venison steaks (loin or haunch)
  • Groundnut or olive oil
  • Salt and black pepper

Bearnaise Sauce

  • 110g/4oz butter
  • 2 egg yolks
  • 3 tablespoon white wine vinegar
  • 2 shallots, roughly chopped
  • 1 tablespoon tarragon, roughly chopped
  • 1 pinch of cayenne pepper (optional)

Seasonal Recipes

Spring
Add some flavour to your spring season with recipes from Deliciouslyorkshire.

See more Seasonal Recipes

New Recipes

Winter Salad with Spiced Pecans, Pears and Blue Cheese

Winter Salad with Spiced Pecans, Pears and Blue Cheese
Taken from the Riverford Farm Cook Book

See our Latest Recipes