Feeling fancy tonight? Let’s put that inspiration into your ‘plat du jour’, which is French for the Chef’s dish of the day! This sophisticated meal will feature extra buttery lyonnaise potatoes, a homemade black peppercorn sauce made with a rich beef stock base & fresh cream, which is poured over a browned venison rump steak spiced with NOMU Roast Rub. Served with an artichoke salad for freshness.
French Venison Au Poivre
French Venison Au Poivre
with lyonnaise potatoes
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Artichoke Quarters
- Baby Tomatoes
- Beef
- Beef Stock
- Crushed Black Peppercorns
- Free-range Venison Rump
- Fresh Cream
- Green Leaves
- NOMU Roast Rub
- Onion
- Onions
- Potato
- Sunflower Seeds
- Venison Rump
- White Balsamic Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 3-4 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the onion. Fry for 4-5 minutes (shifting occasionally). Add the remaining Potato and onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the Onions are golden and all the potatoes are starting to crisp, 5-10 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a clean pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the cream and simmer until the sauce has thickened slightly, 6-8 minutes. Remove from the heat and cover to keep warm.
O-YUM VENISON
Place another pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
GREEN SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the artichokes, the green leaves, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted steak and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 3-4 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the onion. Fry for 4-5 minutes (shifting occasionally). Add the remaining Potato and onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the Onions are golden and all the potatoes are starting to crisp, 5-10 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a clean pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the cream and simmer until the sauce has thickened slightly, 6-8 minutes. Remove from the heat and cover to keep warm.
O-YUM VENISON
Place another pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
GREEN SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the artichokes, the green leaves, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted steak and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 4-5 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the onion. Fry for 5-6 minutes (shifting occasionally). Add the remaining Potato and Onions, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 10-15 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a clean pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 150ml [200ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the cream and simmer until the sauce has thickened slightly, 8-12 minutes. Remove from the heat and cover to keep warm.
O-YUM VENISON
Place another pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
GREEN SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the artichokes, the green leaves, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted steak and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
PERFECT Potato
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 4-5 minutes. Drain, season, and cover.
ON THE SUNNY SIDE OF THE SEED
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside.
LOVELY LYONNAISE
Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the onion. Fry for 5-6 minutes (shifting occasionally). Add the remaining Potato and Onions, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 10-15 minutes. Remove from heat, season and cover to keep warm.
PEPPER SAUCE
Place a clean pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the Beef stock, and 150ml [200ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the cream and simmer until the sauce has thickened slightly, 8-12 minutes. Remove from the heat and cover to keep warm.
O-YUM VENISON
Place another pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning.
GREEN SALAD
In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the artichokes, the green leaves, the sunflower seeds, the baby tomatoes and seasoning.
FOOD’S READY!
Plate up the basted steak and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef!
Frequently Asked Questions
What is the preparation time for French Venison Au Poivre?
The preparation time for French Venison Au Poivre with lyonnaise potatoes is between 20 and 40 minutes.
What is the total time required to make French Venison Au Poivre with lyonnaise potatoes?
The total time required to make French Venison Au Poivre with lyonnaise potatoes is between 40 and 60 minutes.
How many servings does French Venison Au Poivre provide?
4 servings
What are the main ingredients in French Venison Au Poivre?
Artichoke Quarters, Baby Tomatoes, Beef, Beef Stock, Crushed Black Peppercorns, Free-range Venison Rump, Fresh Cream, Green Leaves, NOMU Roast Rub, Onion, Onions, Potato, Sunflower Seeds, Venison Rump, White Balsamic Vinegar
What is the nutritional information of French Venison Au Poivre?
Calories: 770, Carbs: 65 grams, Fat: grams, Protein: 60.3 grams, Sugar: 12.9 grams, Salt: 1430 grams
How do I prepare French Venison Au Poivre?
FOOD’S READY!: Plate up the basted steak and serve with a delicious helping of lyonnaise potatoes. Serve with the salad and the pepper sauce on the side. Perfection, Chef! GREEN SALAD: In a bowl, combine the vinegar and a generous drizzle of olive oil. Add the artichokes, the green leaves, the sunflower seeds, the baby tomatoes and seasoning. O-YUM VENISON: Place another pan over medium-high heat with a drizzle of oil. Pat the venison dry with paper towel. When hot, sear the venison until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste the venison with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 3-5 minutes before slicing and seasoning. PEPPER SAUCE: Place a clean pan over medium heat with a knob of butter. Once melted, stir in the peppercorns, the beef stock, and 50ml [100ml]|#7DA0D7 of water. Simmer until the sauce is almost evaporated. Stir in the cream and simmer until the sauce has thickened slightly, 6-8 minutes. Remove from the heat and cover to keep warm. LOVELY LYONNAISE: Once the potatoes are cooked, return a pan to medium heat with a drizzle of oil and knob of butter. When hot, add ½ the boiled potatoes and ½ the onion. Fry for 4-5 minutes (shifting occasionally). Add the remaining potato and onion, another drizzle of oil, and another knob of butter. Lower the heat and fry until all the onions are golden and all the potatoes are starting to crisp, 5-10 minutes. Remove from heat, season and cover to keep warm. ON THE SUNNY SIDE OF THE SEED: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium-high heat with a drizzle of oil. When hot, char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener (to taste) and seasoning. Remove from the pan and set aside. PERFECT POTATO: Place the potato in a pot of salted water. Bring to a boil and cook until soft, 3-4 minutes. Drain, season, and cover.
What should be prepared from my kitchen to make French Venison Au Poivre?
Artichoke Quarters, Baby Tomatoes, Beef, Beef Stock, Crushed Black Peppercorns, Free-range Venison Rump, Fresh Cream, Green Leaves, NOMU Roast Rub, Onion, Onions, Potato, Sunflower Seeds, Venison Rump, White Balsamic Vinegar
How many calories does French Venison Au Poivre have?
770 calories
How much fat content does French Venison Au Poivre have?
grams
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