Venison Medallions with Potato Gratin Stacks and Hollandaise

Steps

1. Preheat oven to 220°C. Grease a 12-hole muffin tin. Preheat BBQ grill or hot plate to medium-high (if using). Prepare ingredients. Slice potatoes widthways as thinly as you can. Place melted butter, thyme, garlic and salt in a large bowl. Toss potatoes through butter mixture, coating evenly. Layer slices of potato into muffin holes, until potato is level with the top of tin.
2. Bake potato gratin stacks for about 30 minutes, until golden and tender. Pat venison dry, season and place in a small bowl with thyme and a drizzle of oil. Set aside to marinate.
3. When potatoes have 10 minutes remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook venison for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 3-4 minutes. Reserve pan.
4. Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook broccoli for 1-2 minutes, tossing often. Add beans, water and salt and cook a further 1-2 minutes, until tender. Add lemon juice, toss and season.
5. Thinly slice venison against the grain and carefully remove potato stacks from tin using a spoon.
6. To serve, divide potato gratin stacks between plates and serve golden bottom side up. Serve greens and venison on the side, and dollop over hollandaise.