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Venison or Beef Tataki
300g piece venison or beef fillet / tenderloin salt and ground black pepper a little olive oil, for browning 1 egg white, lightly whisked ¼ cup finely chopped pistachios To garnish 3 small handfuls microgreens or baby herbs a drizzle of boutique extra virgin olive oil 6 tbsp balsamic glaze
© Annabel Langbein Media
Halve venison or beef fillet / tenderloin lengthways if necessary to give 1 or 2 strips of meat 6-8cm / 2½ to 3 inches in diameter. Season with salt and pepper.
Heat the oil in a heavy-based frypan and sear the venison or beef over a very high heat for about 20 seconds on each side. Remove from the heat, brush with the egg white and then roll in the chopped pistachios. Wrap in baking paper and freeze until almost solid (about 2 hours). If preparing in advance, you can fully freeze the venison or beef and defrost until semi-frozen when needed.
When ready to serve, unwrap the semi-frozen venison or beef and slice as thinly as possible across the grain. Arrange slices in an overlapping pattern on 6 plates. Divide microgreens or baby herbs over the top and use a teaspoon to drizzle a little olive oil and balsamic glaze around the plate.
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