Another day, another piece of meat served with asparagus. I can't help it. It's the brief British asparagus season and I feel like I am missing out if I don't eat it at every opportunity. This piece of meat wasn't exactly seasonal - some Scottish venison fillet we unearthed from the chest freezer.
The meat was panfried medium rare & rested while we made a little red wine reduction in the pan. Zapped the asparagus and baby leeks in the microwave, added a splodge of bearnaise (once you've opened a jar it's impossible to stop) to the plate and there it was. Very British ingredients, very simply cooked, very delicious.
And because it was so delicious, we got out The Good Glasses and opened a very good bottle of wine. A 2003 Warwick Pinotage. Huge flavour, a bit overwhelmed by the alcohol (14.5%) but just the thing for the rich game meat.