Spoil yourself with a dinner for one that hits all the notes of a high-end restaurant meal, prepared at home with ease, following step by step instructions. Tender bison fillet is napped in a rich red wine butter sauce with a side of roasted veggies, pure decadence!
Ingredients: For the Bison & Sauce
- 1 Bison Fillet Mignon, 6-8oz
- 1 teaspoon Savory Spice Store Black Dust Coffee & Spice Rub
- ½ cup Merlot Wine
- ½ stick Unsalted Butter, very cold, cut into little cubes
- 1 teaspoon salt
- 1 tablespoon Ghee
Ingredients: For the Vegetables
- 3 small Red Creamer Potatoes
- 6 stalks Asparagus, tough ends snapped off
- 1 teaspoon Salt
- 2 tablespoons Ghee
- 1 tablespoon grated Parmesan Cheese
The action plan:
- Put on your favorite music and open some clean crafted wine!
- Pre-heat the oven to 450F
- Cut the potatoes into 6 wedges, place on a small baking sheet, roll in little ghee, sprinkle with salt and pop in the oven
- Heat a small, heavy pan such as cast iron over high heat.
- Pat the fillet dry, rub with a little ghee, and sprinkle with a little salt.
- Don’t add the seasoning just yet as it will burn.
- Sear the fillet, approximately two minutes per side, until all the edges are nicely browned.
- Reduce the heat to medium, sprinkle the seasoning liberally over the fillet, and continue cooking, 6-7 minutes for rare, 8-9 minutes for medium rare.
- Remove the fillet to a plate, and cover loosely
- Reduce the heat to medium, add the wine to the pan, and pour yourself a glass.
- Check on the potatoes, stir them around, and add the asparagus to the baking sheet, rolling in a little more ghee and sprinkle with salt and the parmesan cheese.
- When the wine has reduced by half, about 3 minutes, whisk in the butter, one knob at a time, until the sauce has emulsified, it should look thick and glossy.
- Pop the fillet, and any juices that may have escaped back in the pan and turn to coat in the sauce.
- Serve the bison with the roasted veggies, a good movie and chocolate truffles for desert.
Bison cooks really fast as it is so lean, be sure not to overcook it, this meat is best enjoyed medium-rare at most.