Hjortefilet (venison fillet)

Instructions

1. Take the venison fillet out of the fridge an hour before cooking, then season it with salt and coarsely crushed pepper.
2. Heat 30 g of butter in a pan with the thyme, then sear the fillet on all sides over high heat, 2 to 3 minutes per side.
3. Transfer the fillet to a rack and bake at 180 °C for 10 to 12 minutes, depending on how cooked you like it.
4. While it cooks, sauté the sliced shallots in the remaining butter from the pan.
5. Sprinkle with flour, add the stock and let it thicken for 5 minutes, then stir in the crème fraîche and redcurrant jelly.
6. Let the sauce reduce for 5 minutes and adjust the seasoning.
7. Let the meat rest for 5 minutes, slice it thinly and coat with the sauce.