Deer fillet from the butcher's shop Lefèbvre

• 800 g deer fillet
• 2 tbsp oil
• 1 tbsp butter
• salt, pepper, fleur de sel.

For the sauce:

• 3 tablespoons cognac or brandy
• 3 tablespoons Grand Marnier
• 2 tablespoons cider or apple vinegar
• 250 ml game stock, salt and pepper

Preheat the oven at 220°C

Season the meat

Heat the oil in a cast iron or heavy bottomed pan and quickly fry the fillet on both sides.

Add the butter and drizzle the meat

Once the fillet is brown, place it in an ovenproof dish and bake for 5 to 7 minutes.

Remove the excess fat from the pan and put it back on the fire. Deglaze with the cognac, grand marnier and vinegar, mix well and reduce by half.

Stir in the stock and leave to simmer until a light sauce is obtained.

Season to taste

Cut the meat into thin slices and serve them on the sauce with fleur de sel