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Pre heat the oven to 220˚C.
To make the sauce: In a medium pot sauté the shallots, garlic, thyme, bay leaves in the oil until caramelised. Add the flour and stir well with a wooden spoon for 1 minute. Add the wine and port and reduce by half. Now add the chicken stock and reduce on a medium heat for 15 minutes or until a sauce consistency. Season with salt and pepper.
Pass the sauce through a fine sieve and return to a clean pot. On a medium heat, whisk in the coffee and cinnamon. Season again if necessary. Add little by little half the butter and whisk well. Set aside in a warm area until ready to serve.
Remove the venison fillets out of the fridge 30 minute before cooking. Season the venison. On a medium to high heat sear the venison all over until golden brown. Remove from the heat and add the remaining butter. Using a spoon coat the venison with the bubbling butter. Place the venison on a hot tray and place into the oven for 6-8 minutes, turning halfway. Remove from the oven and allow to rest 3 minutes in a warm spot.
Slice and serve with some of the coffee sauce. I like to serve this elegant dish with some potato puree and a simple watercress salad.
Justine Schofield developed this recipe as part of the 'Coffee Bean Intelligence' Masterclass for Nespresso by infusing a selection of fine coffee blends with gourmet dishes.
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