Venison fillet, poivrade sauce with black truffle and Clos des Étoiles

Ingredients

• 800 g trimmed venison fillet (trimmings and crushed bones reserved, about 400 g)
• 30 g fresh black truffle (Tuber melanosporum)
• Poivrade: 1 carrot
• 1 onion
• 1 shallot
• 50 cl full-bodied red wine
• 5 cl red wine vinegar
• 40 cl veal or game stock
• 12 black peppercorns, crushed
• 3 juniper berries, crushed
• 1 sprig of thyme, 1 bay leaf
• Purée: 600 g celeriac
• 20 cl whole milk
• 70 g butter
• 3 tablespoons olive oil
• Fleur de sel, freshly ground pepper

Method

1. 1

   Make the poivrade sauce: cut the carrot, onion and shallot into small dice. Brown the trimmings and bones in 2 tablespoons of olive oil until well coloured, about 10 minutes, then add the vegetables and brown for 5 minutes.

2. 2

   Deglaze with the vinegar and reduce almost to dryness. Pour in the red wine, add the thyme, bay leaf and juniper, and reduce by two thirds.

3. 3

   Add the stock, bring to a simmer and cook for 1 hour over a low heat, skimming. Add the crushed pepper only 10 minutes before the end, so that it does not turn bitter.

4. 4

   Strain the sauce through a chinois, pressing well, then reduce until it coats the back of a spoon. Set aside.

5. 5

   Make the purée: peel the celeriac, cut into cubes and cook for 25 minutes in the milk topped up with water to cover, salted. Drain, keeping a little liquid, blend with 40 g of butter and adjust the consistency.

6. 6

   Gently brush the truffle. Grate half into the hot purée and cut the rest into thin slivers.

7. 7

   Preheat the oven to 180 °C. Take the fillet out of the fridge 30 minutes beforehand and season with salt. Sear in a very hot frying pan with the rest of the oil and 10 g of butter, 2 minutes on each side.

8. 8

   Roast for 6 to 8 minutes for pink meat (52 to 54 °C at the core), then leave to rest for 10 minutes under a sheet of foil.

9. 9

   Reheat the sauce and, off the heat, whisk in the remaining 20 g of butter.

10. 10

    Slice the fillet into thick medallions, arrange on the truffled celeriac purée, coat with poivrade sauce and finish with the truffle slivers.