Ingredients for fillets:
92 Venison Fillets
Sunflower oil
Salt
Ingredients for Archiduc sauce:
150 g. of 0.4º oil
1 kg of mushrooms, very, very well washed and cut into quarters
500 g. of Robles “Palo Cortado” wine
1.150 kg of cream
250 g. of brown stock
10 g. of fine salt
10 g. of S2
15 g. of jaerliant
Preparation of fillets:
Put salt on the fillets and sear them in a very, very hot pan with sunflower oil, just to sear them
Remove from the pan and set aside
Preparation of “Archiduc” sauce:
Sauté the mushrooms in a very, very hot pan in 0.4º oil and once they are well toasted, add the roble “palo cortado” wine
Let it reduce and when there is hardly any liquid left, add the brown stock
Let it reduce until there is hardly any liquid left
Add cream and remove
Add salt and sugar
When the sauce has reduced to 1.750 kg, add the jaerliant to thicken the sauce
Once it is thick, ready and set aside
Finishing touch:
Put 4 fillets on a tray, put 75 g of sauce on top.
Seal and put for 5 minutes at 100% steam
Then, cool quickly
Ready