Pan-Seared Venison Tenderloin with Hazelnut Mushroom Crust

Trim the venison tenderloin and remove the thinner head and tail ends if needed, reserving them for another use such as a stir-fry or quick sauté. Cut the center section into 4 equal medallions and gently press each one into a thick, even round. Pat very dry and refrigerate uncovered for 30 to 60 minutes to help the surface dry.

Boil the potatoes in salted water until tender. Drain well, leave them to steam dry for a few minutes, then peel while still warm. Pass through a potato ricer into a bowl. Add the egg yolk, a pinch of salt and the nutmeg. Sprinkle over the flour and mix gently into a soft dough, adding a little more flour only if needed so it is no longer sticky.

On a lightly floured surface, roll the dough into ropes about 2 cm thick. Cut into 3 cm pieces and shape lightly if desired. Cook the gnocchi in gently boiling salted water until they float to the surface, then lift out with a slotted spoon. Spread on a tray lightly coated with oil or butter so they do not stick.

Heat the oven to 200°C. Peel the parsnips and cut them lengthwise into elegant wedges. Toss with 20 g of melted butter and a pinch of flaky sea salt. Arrange in a baking dish and roast until tender and lightly caramelized, about 25 minutes.

Roughly chop the hazelnuts. In a frying pan, melt 30 g of the butter until foaming. Add the beech mushrooms and thyme and cook over medium heat for 2 to 3 minutes until lightly softened. Stir in the hazelnuts, breadcrumbs, black pepper and a pinch of flaky sea salt. The mixture should be moist and lightly buttery; add a little more melted butter if needed. Set aside.

Lower the oven to 120°C fan or 130°C conventional. Season the venison all over with fine salt. Heat a heavy frying pan over high heat with the sunflower oil. Sear the venison medallions for about 45 to 60 seconds per side until well colored but still very rare inside. Transfer to a wire rack set over a tray.

Top each venison medallion with the hazelnut mushroom mixture, pressing lightly so it adheres. Roast gently until the internal temperature reaches 54°C for medium-rare, about 12 to 20 minutes depending on thickness. Rest for 5 minutes before serving.

While the venison cooks, pour the stock into the same pan used for searing. Scrape up the browned bits and simmer until lightly reduced and glossy. Stir in the cranberry jam and whisk in 10 g butter to finish. Taste and adjust seasoning.

Warm the cooked gnocchi in a frying pan with the remaining 20 g butter and 2 tablespoons water. Cover briefly over medium heat, then remove the lid and let the moisture evaporate so the gnocchi turn lightly golden. Plate the venison with the gnocchi, roasted parsnips and a spoonful of cranberry jus.