Grilled Roe Deer Fillet by Chef Christopher Trotter
This is inspired as much by Heston Blumenthal’s way with a steak tagliata as anything else, but the peppery flavours and crunchy textures make this a really quick but satisfying dish. It also works well with beef rump steak.
Ingredients
2 roe deer fillets
Hebridean sea salt
Freshly ground black pepper
Cold-pressed rapeseed oil
3 large carrots cut in strips – “Julienne”
2 white turnips thinly sliced as above
160g rocket
40g sesame seeds
Juice of a lemon
Splash sesame oil
50g Grana Padano cut into thin curls