Whole-roasted game or beef

Approach

1. 1

   Heat a frying pan to high temperature with a good amount of oil. Sprinkle Maldon sea salt over the fillet before placing it in the pan. Be careful, as the tenderloin cooks quickly. When it is almost done, add butter to the pan and baste the meat a couple of times. Remove the meat and let it rest. It should rest for as long as it was cooked.

2. 2

   Add beef stock to the butter used to cook the meat and let it simmer for a short while. Add sherry vinegar and a squeeze of lemon. Transfer to a saucepan and keep it over low heat to maintain the temperature. Stir in finely chopped chives into the jus just before serving.

3. 3

   Boil the small potatoes until tender, then gently smash them with the palm of your hand. Add oil to a pan and add the potatoes. Once they have fried for a while, add a good spoonful of butter along with the broccoli. Stir while cooking for a few more minutes until the broccoli is slightly soft but still crisp. Season with salt, and transfer to a bowl lined with paper towels to absorb the excess fat.

4. 4

   To serve: First place the potatoes and broccoli on the plate. Slice the meat, sprinkle with a little Maldon sea salt, and place it on top of the potatoes. Finish with the jus, and garnish with pea shoots if desired.