Everyone is happy with a nice piece of meat, right? Steak is actually always good. I prefer to choose quality and if necessary take a smaller piece. Otherwise it is such a waste of time and effort.
For this dish I went back to work with a delicious tender deer fillet from Het Zeeuwse Hert, as you probably know by now, we sometimes work together.
I cooked the meat sous vide, that way you can easily get the best cooking done. If you don't have the necessary materials, you can also fry the meat in a frying pan; about 3-4 minutes per side.
The mushroom sauce was the discovery of this dish, but don't underestimate the aubergine either.
In terms of carbohydrates, pearl couscous makes a contribution, which you serve in a separate bowl. It will take you some time but trust me, it's worth it.
To work!