TENDERLOIN IN RED WINE SAUCE
Jean-François Bruel, Executive Chef at the award-winning two Michelin-starred contemporary French restaurant DANIEL in New York City, created this succulent dish with our hearty filet and just a hint of sweetness from the roasted veggies. Enjoy an epicurean eat from the comfort of your own home with this mouthwatering recipe.
For this recipe, we recommend High Plains Bison Tenderloin, also known as Filet Mignon.
4 (5-oz) bison steaks OR
1 bison tenderloin
1/4 cup full-bodied red wine, such as Merlot
2 cups brown veal stock
Olive oil
5 tbsp butter
8 red pearl onions
2 small carrots, cut into 3 pieces
2 salsify, peeled, and cut into 3 pieces
6 oz black trumpet mushrooms, washed well
Salt and freshly ground black pepper
4 shallots, minced
5 parsnips, peeled, finely chopped
½ cup milk
2 cloves garlic, peeled and split
3 sprigs thyme
2 tbsp red wine vinegar
3 springs parsley, leaves only
Preheat the oven to 350⁰F.
In a small saucepan, bring the red wine and veal stock to a boil and reduce by ¾.
In a medium sauté pan set over medium heat, warm a few tablespoons of the olive oil and add 1 T of the butter. Add the red pearl onion, carrot, salsify, and mushrooms. Season with salt and cook on the stovetop, stirring, for about 5 minutes. Transfer to the oven and continue roasting for 20 minutes, tossing occasionally to ensure even cooking. Keep warm on the side.
Meanwhile, set a saucepan over medium heat and warm a tablespoon of olive oil. Add ¼ of the minced shallots and cook until translucent. Add the chopped parsnip and cook for 6 minutes, stirring occasionally. Add the milk, season with salt, bring to a simmer, and continue cooking for another 10 minutes or until the parsnip pieces are soft. Transfer to a blender and puree until smooth. Transfer the puree back to the saucepan and keep warm on the side.
In a large sauté pan set over medium-high heat, warm 3 T of olive oil. Season the bison steaks on all sides with salt and freshly ground black pepper. Sear for 2 minutes on each side, then add 1 T of the butter, garlic, and thyme. Spoon the foamy butter over the steaks for 1 minute on each side, and then remove them from the pan to a resting rack. In the pan, sauté the remaining shallots until translucent, and add the reduced red wine and veal stock, along with the red wine vinegar; bring to a boil, then remove from the heat. Whisk in the remaining butter, remove the spring of thyme and garlic, and season to taste.
Dress the plates with a swipe of parsnip puree, roasted vegetables, and bison steaks. Generously spoon the sauce over the steaks and garnish with the parsley leaves.