Filet of venison in pepper vinaigrette sauce with beet cake

For the beet cake, mix 150g mashed potato with 250g cooked beets, adding 4 whole eggs and 20cl fresh cream. Don’t forget the salt, pepper and spices. Cook the mix in a double boiler using small ramekins previously coated in butter (oven 120°C for 40 minutes).
At the last minute, sauté your venison filets in hot butter, coat with pepper vinaigrette sauce and serve with the beet cakes previously turned out of the ramekins.
Hint: prepare your cakes early on. Turn them out and microwave for 2 minutes before serving.

Source : Recettes gourmandes - BTG BOUTHEGOURD S.A.S