Not just any steak: rosemary-and-butter-basted venison steak! Not just any mash: low-carb, golden gem squash mash! Not just any pepper sauce: silky crème fraĂ®che, rainbow peppercorn, and garlic sauce. Not just any weeknight dinner…
VENISON STEAK & PEPPERCORN SAUCE
VENISON STEAK & PEPPERCORN SAUCE
with buttery gem squash mash & shavings of Italian-style hard cheese
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Stock
- Cabernet Sauvignon Vinegar
- Creme Fraiche
- Fresh Rosemary
- Garlic Clove
- Gem Squash
- Italian-style Hard Cheese
- Rainbow Peppercorns
- Salad Leaves
- Venison Steak
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
LET’S GET GOING
Boil the kettle. Place the gem squash in a pot and fully submerge in cold water. Bring to the boil and cook for 20-25 minutes until they can be easily pierced with a knife. Dilute the stock with 50ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a sturdy knife and set aside.
LET’S GET SAUCY
When the gem squash has reached the halfway mark, place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for about a minute until fragrant. Pour in the diluted stock and allow to simmer for 1-2 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and simmer for another minute, stirring occasionally. Season to taste and remove from the heat on completion. Pop on a lid and set aside to keep warm until serving.
LET’S GET FRESH
Place the rinsed salad leaves in a bowl with three-quarters of the hard cheese shavings. Toss through the cab sauv vinegar and some seasoning to taste. Set aside for serving.
SIZZLE THAT STEAK
Place a nonstick pan over a high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 2 minutes, add in a knob of butter and the rinsed rosemary sprig and use it to baste the steak. Remove from the heat on completion and set aside to rest for 5 minutes before thinly slicing.
WHAT A GEM...
When the gem squash are cooked, remove from the pot and cut in half. Scoop out the seeds and discard, then scoop the flesh into a bowl. Add a small knob of butter or a drizzle of oil and season to taste. Mash with a fork until the flesh is smooth and the butter has melted (if used).
DINNER’S READY!
Dish up spoonfuls of buttery gem squash mash next to some dressed salad. Lay the rosemary-infused steak slices alongside, and pour over the creamy peppercorn sauce. If you'd like, pick off the rosemary leaves and sprinkle them over the steak, discarding the stalk. Garnish with the remaining hard cheese shavings. Tuck in, Chef!
Gem Squash - 2
Beef Stock - 2.5ml
Rainbow Peppercorns - 7.5ml
Garlic Clove - 1
Crème Fraîche - 50ml
Salad Leaves - 20g
Italian-Style Hard Cheese - 15g
Cabernet Sauvignon Vinegar - 10ml
Venison Steak - 160g
Fresh Rosemary - 3g
LET’S GET GOING
Boil the kettle. Place the gem squash in a pot and fully submerge in cold water. Bring to the boil and cook for 20-25 minutes until they can be easily pierced with a knife. Dilute the stock with 80ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a sturdy knife and set aside.
LET’S GET SAUCY
When the gem squash has reached the halfway mark, place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for about a minute until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and simmer for a further 1-2 minutes, stirring occasionally. Season to taste and remove from the heat on completion. Pop on a lid and set aside to keep warm until serving.
LET’S GET FRESH
Place the rinsed salad leaves in a bowl with three-quarters of the hard cheese shavings. Toss through the cab sauv vinegar and some seasoning to taste. Set aside for serving.
SIZZLE THAT STEAK
Place a nonstick pan over a high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 2 minutes, add in a knob of butter and the rinsed rosemary sprigs and use them to baste the steak. Remove from the heat on completion and set aside to rest for 5 minutes before thinly slicing.
WHAT A GEM...
When the gem squash are cooked, remove from the pot and cut in half. Scoop out the seeds and discard, then scoop the flesh into a bowl. Add a small knob of butter or a drizzle of oil and season to taste. Mash with a fork until the flesh is smooth and the butter has melted (if used).
DINNER’S READY!
Dish up spoonfuls of buttery gem squash mash next to some dressed salad. Lay the rosemary-infused steak slices alongside, and pour over the creamy peppercorn sauce. If you'd like, pick off the rosemary leaves and sprinkle them over the steak, discarding the stalks. Garnish with the remaining hard cheese shavings. Tuck in, Chef!
Gem Squash - 4
Beef Stock - 5ml
Rainbow Peppercorns - 15ml
Garlic Clove - 2
Crème Fraîche - 100ml
Salad Leaves - 40g
Italian-Style Hard Cheese - 30g
Cabernet Sauvignon Vinegar - 20ml
Venison Steak - 320g
Fresh Rosemary - 5g
LET’S GET GOING
Boil the kettle. Place the gem squash in a pot and fully submerge in cold water. Bring to the boil and cook for 20-25 minutes until they can be easily pierced with a knife. Dilute the stock with 80ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a sturdy knife and set aside.
LET’S GET SAUCY
When the gem squash has reached the halfway mark, place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for about a minute until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and simmer for a further 1-2 minutes, stirring occasionally. Season to taste and remove from the heat on completion. Pop on a lid and set aside to keep warm until serving.
LET’S GET FRESH
Place the rinsed salad leaves in a bowl with three-quarters of the hard cheese shavings. Toss through the cab sauv vinegar and some seasoning to taste. Set aside for serving.
SIZZLE THAT STEAK
Place a nonstick pan over a high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 2 minutes, add in a knob of butter and the rinsed rosemary sprigs and use them to baste the steak. Remove from the heat on completion and set aside to rest for 5 minutes before thinly slicing.
WHAT A GEM...
When the gem squash are cooked, remove from the pot and cut in half. Scoop out the seeds and discard, then scoop the flesh into a bowl. Add a small knob of butter or a drizzle of oil and season to taste. Mash with a fork until the flesh is smooth and the butter has melted (if used).
DINNER’S READY!
Dish up spoonfuls of buttery gem squash mash next to some dressed salad. Lay the rosemary-infused steak slices alongside, and pour over the creamy peppercorn sauce. If you'd like, pick off the rosemary leaves and sprinkle them over the steak, discarding the stalks. Garnish with the remaining hard cheese shavings. Tuck in, Chef!
Gem Squash - 6
Beef Stock - 5ml
Rainbow Peppercorns - 15ml
Garlic Clove - 2
Crème Fraîche - 100ml
Salad Leaves - 40g
Italian-Style Hard Cheese - 30g
Cabernet Sauvignon Vinegar - 20ml
Venison Steak - 320g
Fresh Rosemary - 5g
LET’S GET GOING
Boil the kettle. Place the gem squash in a pot and fully submerge in cold water. Bring to the boil and cook for 25-30 minutes until they can be easily pierced with a knife. Dilute the stock with 100ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a sturdy knife and set aside.
LET’S GET SAUCY
When the gem squash has reached the halfway mark, place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for about a minute until fragrant. Pour in the diluted stock and allow to simmer for 3-4 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and simmer for a further 2-3 minutes, stirring occasionally. Season to taste and remove from the heat on completion. Pop on a lid and set aside to keep warm until serving.
LET’S GET FRESH
Place the rinsed salad leaves in a bowl with three-quarters of the hard cheese shavings. Toss through the cab sauv vinegar and some seasoning to taste. Set aside for serving.
SIZZLE THAT STEAK
Place a large, nonstick pan over a high heat with a drizzle of oil. Pat the steaks dry with some paper towel and season. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time this takes will depend on the thickness of the steaks. The time frame recommended will yield a medium-rare result.) During the final 2 minutes, add in a knob of butter and the rinsed rosemary sprigs and use them to baste the steaks. Remove from the heat on completion and set aside to rest for 5 minutes before thinly slicing.
WHAT A GEM...
When the gem squash are cooked, remove from the pot and cut in half. Scoop out the seeds and discard, then scoop the flesh into a bowl. Add a small knob of butter or a drizzle of oil and season to taste. Mash with a fork until the flesh is smooth and the butter has melted (if used).
DINNER’S READY!
Dish up spoonfuls of buttery gem squash mash next to some dressed salad. Lay the rosemary-infused steak slices alongside, and pour over the creamy peppercorn sauce. If you'd like, pick off the rosemary leaves and sprinkle them over the steak, discarding the stalks. Garnish with the remaining hard cheese shavings. Tuck in, Chef!
Gem Squash - 8
Beef Stock - 10ml
Rainbow Peppercorns - 30ml
Garlic Clove - 4
Crème Fraîche - 200ml
Salad Leaves - 80g
Italian-Style Hard Cheese - 60g
Cabernet Sauvignon Vinegar - 40ml
Venison Steak - 640g
Fresh Rosemary - 10g
Woolies Products in this dish
