Wash the steak, add some salt and pepper to your liking, cook it on a high heat on the frying pan to seal. Put it into the oven previously heated at 200ºC over 20/25 minutes.
Boil in the following order: potatoes, carrots and beans. Once cooked, we will add two pieces of San Lorenzo homemade quince jelly on a frying pan. Stir until to get a mass of purée. The next step is adding the cooked vegetables and some salt. Keep apart some of the quince purée for the presentation. During the last 10 minutes, we will add it to the oven tray along with the deer steak.