Fillet Steak of Venison with Red Pepper and Onion Relish
A delicious sweet and sour relish – perfect with a rosy pink tournedos and some fluffy mash.
4 venison tournedos
2 tablespoons olive oil
2 medium onions, halved and thinly sliced
1 tablespoon cider vinegar
2 large red peppers, halved, seeded and finely sliced
salt and freshly ground black pepper
2 teaspoon chopped fresh thyme
Heat the olive oil and add the onions and vinegar. Cook for 5 minutes until softening and beginning to brown. Stir in the sliced peppers and cook gently for about 15 minutes until the peppers are completely soft. Season with salt and pepper and stir in the chopped thyme. Keep warm. Place a large heavy frying pan on a high heat. Season the steaks well with salt and freshly ground black pepper. Add the sunflower oil to the hot pan. When it starts to smoke add the steaks, then add the butter and allow it to foam and cover both steaks. It's important to leave the steaks, resist the temptation to move them around. After 2-3 minutes, spots of blood will start to appear on the top, they are now ready to turn. Cook again for another 2-3 minutes. Remove the steaks and place on a metal tray in a warm place to rest for 2-3 minutes – this will redistribute the juices into the meat, giving them an even colour. Serve with the pepper and onion relish.