doe steak with vegetable fries and autumn fruit

Madeira truffle sauce: saute finely chopped shallots, crushed garlic, chestnut mushrooms cut into wedges and very finely chopped carrots in some butter. Add pepper, salt, dried thyme and bay leaf powder. Sprinkle with flour and add veal stock. Mix in the tomato puree. Let it simmer for about ten minutes. Mix the sauce and sieve. Now add a generous splash of Madeira wine, finely chopped and briefly fried truffle and truffle juice and bring to a boil. Let the sauce shine with the addition of some cold butter. The vegetable chips: buy an assortment of yellow, purple and plain carrots. The first two are on the shelves near the "forgotten vegetables". Cut all kinds of carrots and a parsnip into the shape of ordinary French fries, i.e. the same length and the same thickness.

Deep fry them in the oil, like normal fries in two times. First at lower temperature, let cool to room temperature and then a second time at higher temperature. Sprinkle with salt before serving. Fry the steaks like regular steaks with the desired 'cuisson', then let them rest, covered, for a few minutes before cutting and serving. For the chalices: make a jam of the cranberries with some sugar. Cut the sheets of filo pastry into triangles. Take small glass jars and butter them. Also butter the sheets of filo pastry and press them in two layers into the moulds. Bake in a preheated oven for 10 minutes at 185°C until golden brown. Remove them very carefully from the bowls and place them on a plate covered with kitchen roll. Allow to cool completely before using. Fill them on the plate with a bottom of warm cranberry jam and finish with cold autumn fruit. On the dinner plate: a piece of pre-cut doe steak, oversaust and finished with truffle, a mound of vegetable fries and a chalice.