|Knob of butter|
|Touch of cream, salt and pepper|
|Sheet of flaky pastry||1|
|Exotic mushroom mix (or shitake or chestnut mushrooms)||200 grams|
|Cider vinegar||100 millilitres|
|Thyme, fresh||15 grams|
|Red wine||500 millilitres|
|Beef stock||500 millilitres|
|Sprig of rosemary, salt & pepper to taste|
|Duncan Venison Bistro Fillet||500 grams|
Peel, chop and boil the potato in salted water until a fork or spoon can easily cut in half. Drain well, but keep a little of the water to add back in if needed. Blend thoroughly with a stick blender, adding a little of the water and touch of cream if needed, to get a smooth consistency. Add a knob of butter, truffle oil, and season to taste.
Cut pastry into circles, about the same size as the Bistro Fillet medallions.
Place on a greaseproof paper lined tray. Brush the top with whipped up egg and milk, and put in the oven at 180°C until lovely and golden (about 15 - 20 mins).
Pickled exotic mushrooms
Heat a pan on medium to high heat. Add a little oil and sauté the mushrooms and thyme until golden. Season with salt and pepper.
Add the vinegar and let it reduce a little. Remove from the heat and let them cool for use later.
Red wine glaze
Reduce red wine in a pan by half, add beef stock and rosemary, reduce by half again, season with salt and pepper to taste.
Rub the Bistro Fillet in a little oil, salt and pepper, and a few herbs like rosemary and thyme if desired.
Sear the meat in a very hot, preheated pan for 1 - 2 mins each side, then wrap in foil to rest. (If you like to use a thermometer, pull the meat out of the pan when the centre is at 46 - 48°C, it will then raise to around 57 - 58°C while resting, making it perfectly pink and juicy.)
Meanwhile, smear the hot mash onto the plate, then place the well rested Bistro Fillets on top.
Place the warm mushrooms on the plate, and add a little jus to the meat and mushrooms.
Place the puff pastry tops on last so they don't get too soggy.
Dress with some micro greens, share and enjoy!