Recipe for Venison Steak with RUB

Preparation of the blocks: Tie the blocks. Place them in a dish covered with plastic wrap and let them sit for at least 30 minutes at room temperature.

Preparation of the RUB: Place all the ingredients in a bowl and then blend them to obtain a powder.

Preparation of the sauce: Finely chop the shallot and sweat it in a saucepan with 20 g of butter without coloring. Add the red wine, the port, 1 teaspoon of rub, and bring to a boil. Let it reduce by half, then adjust the seasoning. Set aside.

Cooking the steaks: Melt the butter in a pan and let it turn brown. Meanwhile, roll the steaks in the rub. Place them in the butter to brown all over, but do not overcook. (About 5 minutes) Place the steaks on a cutting board, cover with a sheet of aluminum foil, and let rest for 5 minutes. Pour the sauce into the pan to deglaze.

To finish the presentation: Remove the string around the pieces and slice them. Place the pieces in the center of the plates. Drizzle the pieces with two tablespoons of sauce and serve the rest in a sauce boat. Add the garnish around. Serve immediately.