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Grilled Bison Tenderloin, Potato Flan and Shiitake Mushroom Vinaigrette with Fresh Arugula

Chef Ben Kramer,
Lux Solé

The first note is textural, with a tender mouthfeel. The rich cheese and potato perfectly balance the lean bison. Earthy mushroom harmonizes beautifully, while arugula gives it a delightfully peppery staccato finish. Lux Solé buys its bison from Hidden Acres Buffalo Ranch, located near McCreary, which receives its hay from the Warwaruk brothers’ farm. The flan is best made a day ahead. Reheat at 400˚F for 10-15 min.

­Potato Flan
1 Tbsp unsalted butter
3 Tbsp garlic, minced
9 Yukon Gold potatoes, thinly sliced
1/2 cup parmesan, grated
3 eggs
1 1/2 cups heavy cream
1 Tbsp salt
1/2 tsp freshly ground pepper
1/4 tsp grated nutmeg

4, 6 oz bison tenderloin steaks
1 Tbsp olive oil

Shiitake Mushroom Vinaigrette
olive oil for cooking
2 cups shiitake mushrooms, cleaned and chopped
1/4 cup red onion, chopped
1/2 cup olive oil
1 Tbsp honey
2 tsp white truffle oil (optional)

Potato Flan
1.    Heat oven to 375˚F.
2.    Line an 8x8x2″ baking pan with parchment paper.
3.    Rub parchment with butter and a little bit of garlic.
4.    Layer the potatoes in the pan. Sprinkle layers with cheese and garlic.
5.    In a small bowl, whisk together remaining ingredients. Pour evenly over potatoes.
6.    Cover with parchment paper and bake for 1 1/2 hours, removing the paper for the last 20 min.
7.    Let sit 15 min before turning out.

Shiitake Mushroom Vinaigrette
1.    Blend vinegar and shallots in a blender until smooth. Drizzle in the olive oil until emulsified.
2.    Add honey and season with salt and pepper.
3.    Over high heat, in a large sauté pan, heat olive oil. Season mushrooms with salt and pepper. Sauté until golden brown. Remove from heat.
4.    Pour vinaigrette over mushrooms. Drizzle with truffle oil.

1.    Brush bison with oil on both sides and season with salt and pepper.
2.    On a grill over high heat, grill until medium rare, approx 3 min per side.

1.    Place flan on a warmed plate and arrange arugula beside it.
2.    Top the flan with bison and spoon vinaigrette over bison and around the plate.

Yield 4 servings

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