RECIPE: NDUJA BUTTERED LEEKS & VENISON STEAK
NDUJA BUTTERED LEEKS & VENISON STEAK
Partly steamed leeks cooked in their own skins tossed in our Dorset Nduja during a fire cooking session with Chef Darren Broom from Sprigs Co. A kitchen garden restaurant not far from our HQ.
Serves 4
INGREDIENTS
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2 large leeks
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200g salted butter
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1 pack of Dorset Nduja, 200g
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2 venison fillet steaks, 200g per steak
METHOD
STEP 1
In the hot embers of the fire, cook the leeks until soft, blackened & blistered. Put the leeks on a tray to cool & steam.
STEP 2
Lay the hot coals of the fire out flat to create a bed, season the steaks well with both salt & pepper then place in the hot embers.
STEP 3
Cook for 2 minutes either side then leave to rest for 5 minutes.
STEP 4
Warm a cast iron skillet, add the butter to the pan, break the nduja into pieces & melt the two together.
STEP 5
Peel down & finely chop the leeks, add these to the pan & cook for a minutes or so.
STEP 6
Once the steaks have rested, pour any resting juices in the pan, place the steaks in & baste with the nduja butter.
STEP 7
Thinly slice the steak once warmed back through & serve with the smoky leek nduja butter.
