Seared Venison & Peppery Hollandaise Sauce
with Potato Fries & Apple Salad
Peppercorns meets hollandaise, a wonder duo sauce swooping in to transform this venison steak dinner into something new. Serve up with a side of fries to catch any leftover sauce.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
240 g
Venison Steak
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
1 packet
Mixed Salad Leaves
2
Garlic
1
apple
2 packet
Potato
Not included in your delivery
1 tsp
pepper
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
Little cooks: Help toss the fries!
• Meanwhile, thinly slice apple into wedges.
• Finely chop garlic.
• Season venison steak with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, add venison and cook for 3-5 minutes on each side (depending on thickness), or until cooked to your liking.
• Transfer to a plate, cover and rest for 5 minutes.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.
• Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook garlic and the cracked black pepper until fragrant,1 minute.
• Transfer garlic-peppercorn oil to a small heatproof bowl, then add hollandaise and stir to combine. Season to taste.
• In a medium bowl, combine mixed salad leaves, apple and a drizzle of balsamic vinegar and olive oil. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Slice seared venison steak.
• Divide venison, apple salad and potato fries between plates.
• Pour peppercorn hollandaise sauce over venison to serve. Enjoy!
Little cooks: Add the finishing touch by pouring over the peppercorn hollandaise sauce!
