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.


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


Make sure the roe deer fillets are up to room temperature and dried of any excess blood or moisture, and have all the other ingredients prepared.

Season and cook the fillets very quickly, searing the outsides in a very hot pan with just a dribble of oil. Cook as rare as you dare and set aside.

Mix the carrot and turnip and dress with the sesame oil and lemon juice.

Place a little on the base of four plates.

Slice the fillets into reasonable pieces and place on top, then sprinkle with the carrot/turnip mix and the rocket. Finish with a few curls of cheese and a sprinkling of sesame seeds.