Entrecôte of venison or beef with herb crust and port wine jus

Ingredients for 4 servings:

• 700 g venison loin or beef fillet
• 2 garlic cloves
• 2 tbsp pumpkin seed oil
• e.g. salt and pepper
• 2 tbsp butter
• 3 tbsp breadcrumbs
• 50 g mountain cheese, Allgäu
• ½ bunch parsley or chives
• 1 tsp juniper berries
• 2 tbsp pumpkin seeds
• 3 tbsp milk
• 2 tbsp rapeseed oil
• 4 shallots
• 2 tbsp butter, cold
• 1 tbsp cane sugar
• 1 tbsp balsamic vinegar
• 200 ml port wine, or a little more
• 200 ml veal stock (glace) or game stock

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Cut the fillet into 8 small steaks, finely chop the garlic cloves, and place them over the meat. Brush the meat with pumpkin seed oil and let it marinate. Now prepare the jus. Peel and thinly slice the shallots. Sauté them with 1 teaspoon of butter and a pinch of salt in a saucepan over low heat for about 5 minutes. Then add the sugar and melt over medium heat, stirring constantly. Deglaze with balsamic vinegar and port wine and bring to a boil. Then add 80 ml of veal glaze and reduce again. All of the veal glaze and the entire amount of port wine should be reduced. It tastes even better if you reduce more of the port wine (max. 1 bottle). Put the breadcrumbs in a bowl, finely dice the cheese, and add it with the milk. Wash and finely chop the parsley, finely chop the juniper berries and pumpkin seeds, add everything and mix. Preheat the oven to 240°C (475°F) for a short time. Sear the meat briefly in hot fat (1 minute per side), then transfer it to a suitable dish and spread the breadcrumb mixture over it. Bake until golden brown, watching the crust constantly to prevent it from burning. Pour the port wine sauce onto the plate as a base, arrange the fillet on top, and serve. The mushroom, celery, and potato tartlets from my profile go well with this.