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Seared Bison with Pickled Onion and Peppercorn Sauce

Joe Dokuchie,
Tavern In The Park

Your hands are the best tool when preparing the bison with the herb oil and mustard.

Seared bison
4 (4 oz) bison tenderloin
1 cup toasted breadcrumbs (seasoned with butter, thyme, rosemary, garlic)
1 tsp dijon mustard
Seasoning salt, to taste

Pickled onions
3 whole red onions
1/2 cup sugar
1/2 cup white vinegar
1 tsp salt

Peppercorn sauce
1 tsp canola oil
1 tsp coarse ground black peppercorns
1 tsp green peppercorns
1 pinch chiles
1/4 cup red wine
2 cups beef demi-glace
1 Tbsp whipping cream
1 Tbsp cold butter

Seared bison
1. Season bison with seasoning salt.
2. Rub meat with dijon mustard and roll in seasoned breadcrumbs.
3. Sear in a medium hot pan on all sides until medium rare.
4. Cut into thin slices.

Pickled red onions
1. Slice onions thinly on mandolin. Place in a stainless steel pan with sugar, white vinegar and salt. Cook until most of the liquid has evaporated and the onions become syrupy.

Peppercorn sauce
1. Bring a small saucepan to medium high heat. Add canola oil, black and green peppercorns, and the chiles. Add red wine and reduce by two thirds.
2. Add demi-glace. Bring to a boil. Add whipping cream.
3. Adjust seasoning and bring to a boil again.
4. Whisk in cold butter and serve.
5. Garnish finished plate with fresh herbs.

Yield  4 servings

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