Venison Filet with Orange and Celery Root Purée

👨‍🍳 Method

1. 1

   Peel potatoes and celery root, cut into equal-sized cubes.

2. 2

   Pour cream and water over the potatoes and celery root.

3. 3

   Simmer without a lid until the cream has reduced sufficiently and the vegetables are tender.

4. 4

   Stir until a homogeneous purée forms (never use a mixer or blender).

5. 5

   Season with pepper, salt, and nutmeg to taste.

6. 6

   Mince the onion and shallots.

7. 7

   Cut the carrots into thin batons and the celery into thin crescents.

8. 8

   Season the venison filet with pepper and salt.

9. 9

   Scrub one orange clean and cut the zest into very fine julienne.

10. 10

    Blanch the zest three times with boiling water, rinsing under cold running water each time.

11. 11

    Juice both oranges and the lemon.

12. 12

    Sear the filet on all sides until golden brown in very hot oil.

13. 13

    Transfer the meat to an oven at 120°C to finish cooking.

14. 14

    Add the vegetables to the pan and sauté briefly.

15. 15

    Pour off the fat, leaving the vegetables in the pan.

16. 16

    Sprinkle sugar over the vegetables and allow them to caramelize lightly.

17. 17

    Add the orange juice, lemon juice, thyme, and game stock.

18. 18

    Let reduce.

19. 19

    Strain the sauce through a sieve.

20. 20

    Peel a second orange to the flesh (à vif) and slice finely.

21. 21

    Let the orange slices steep in the sauce for 10 minutes.

22. 22

    Adjust seasoning and mount the sauce with a knob of cold butter; add the zest to the sauce.

23. 23

    Streak sauce on the plate.

24. 24

    Streak celery root purée at a distance to create space for the meat.

25. 25

    Slice the filet into tournedos, pat lightly dry, and arrange 3 pieces neatly between the sauce and purée streaks.

26. 26

    Arrange the orange slices between the pieces of meat.

27. 27

    Finish with the candied zest.