Vension With Port Wine & Olive Oil Reduction

1. 1

   Season and flavour the steaks by brushing on the KNORR Professional Mixed Herbs Puree. Cover, label and refrigerate until required.

2. 2

   Add the port to a suitable pan and place over a medium heat. Add the cracked peppercorns and reduce to a syrup. Place a pan of boiling water over a medium heat and add the dried fruits and 2 LIPTON Earl Grey tea bags and simmer for 5 minutes.

3. 3

   Heat a griddle pan over a high heat until smoking. Add the steak and cook both sides for required time.

4. 4

   Remove the steaks from the pan and rest in a warm place for 5 minutes. Add the made up KNORR Beef Stock to the port reduction, mix until dissolved. Finish with the olive oil. Drain the fruits and leave in a colander to remove excess water. Once dry, cut the dates and apricots into quarters.

5. 5

   Serve the venison steaks centre of plate, garnish with the blanched fruit. Add the resting juices to the port reduction and spoon on to the plate.

* Per serving · 4 servings · Values may vary.