Venison Steaks on a Bed of Asparagus with Bubbling Camembert
2 Venison Steaks
500g Bundle of Asparagus
1 Ripe Camembert
Butter and Olive Oil
Prepare the asparagus by snapping off any woody ends and rinse well. Take your steak out of the fridge and allow it to come to room temperature. Slice three good slices of Camembert for each steak.
Steam your asparagus until bright green and it still has some resistance when pricked with a fork. While your asparagus is steaming fry or grill your steak in a little butter, a drizzle of olive oil and some black pepper.
Drain the asparagus and lay side by side on the centre of the plate to create a bed for the steak to rest on. Place the steak on the centre of the asparagus.
Lie slices of Camembert over the steak and place under the grill until the Camembert just starts to bubble. Take care when removing the plate as it will be hot.
Delicious served with new potatoes. This recipe is also delicious with beef. A fillet steak is perfect; however a sirloin steak is a good alternative.