Venison striploin, chestnut purée and béarnaise

Name: Venison striploin, chestnut purée and béarnaise
Ingredients: 2 units.items Egg yolks; 1 Pinch of cayenne pepper; Sunflower oil; 4 Venison striploin steaks; 125 g Butter; 3 units.items Sprigs of tarragon; 1 tarragon vinegar; 250 g Peeled and cooked chestnuts; 50 g Butter; 100 ml Cream; 150 ml Milk; 2 units.items chopped shallots; Orange peel; Black pepper and salt

The venison striploin is a beautiful cut of meat with a 'chain' and a thin silverskin.For preparation, it is essential to remove this chain and the membrane. Then trim the meat nicely so that beautiful steaks remain.

Ingredients

Sunflower oil

4Venison striploin steaks

2units.itemsEgg yolks

1Pinch of cayenne pepper

125gButter

3units.itemsSprigs of tarragon

1tarragon vinegar

250gPeeled and cooked chestnuts

50gButter

100mlCream

150mlMilk

2units.itemschopped shallots

Orange peel

Black pepper and salt

Preparation

Heat the frying pan. Cook the steaks for 3-4 minutes on each side.
Remove the steaks from the pan and let them rest covered with aluminum foil.

Put the egg yolks in a mini food processor and season with salt, pepper, and a pinch of cayenne pepper. Then add the vinegar.
Finely chop the tarragon stems and the tarragon leaves separately.
Melt the butter in a pan and add the finely chopped tarragon stems. Let the mixture simmer gently—the butter should be hot so it will slightly set the egg yolks.
Turn on the food processor and slowly add the hot melted butter while the machine is running. Once all the butter has been added and the mixture is smooth and thick, pour it into a bowl and stir in the tarragon leaves.

Slowly heat the shallots in a saucepan with the butter. Add the chestnuts, milk, and cream and heat together with the orange zest.
Drain the liquid and reserve it. Place the chestnuts in a blender and blend, slowly adding the liquid until a smooth consistency is reached.
Store in a ziplock bag in warm water until use.