ROSEMARY BISON TENDERLOIN STEAK WITH MUSHROOM CREAM SAUCE
Force of Nature
INGREDIENTS
2 - 6 Force of Nature bison tenderloin steaks | 2 tablespoons avocado oil | 2 tablespoons fresh rosemary (chopped) | 3 cloves garlic, finely chopped | salt & black pepper | 2 tablespoons of butter (or ghee) | 2 shallots thinly sliced2 | 12oz wild mushrooms, torn | 2 teaspoons dijon mustard | 1/2 cup dry white wine | 1 cup heavy cream or whole milk (or full-fat coconut milk) | 1/3 cup grated parmesan (or nutritional yeast) | 1 pinch crushed red pepper flakes (optional)
PREPARATION
- Preheat oven to 400 degrees F.
- Rub the steaks with chopped rosemary and garlic. Season with salt and pepper.
- Heat oil in a large oven safe skillet over high heat. Once heat, add the steaks and sear for 2 minutes on each side. Transfer the skillet with steaks into the oven and roast until the meat registers 120 to 125 degrees on a meat thermometer. For medium-rare, about 5-7 minutes. Be sure to check often - bison is lean and can overcook easily. Once cooked to desired temp, remove from oven and allow steaks to rest for 10 minutes before cutting.
- For the sauce, melt the butter (or ghee) in a separate skillet from the steaks over medium high heat. Add the shallots and the mushrooms, then season with salt and pepper. Allow to cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, about 3-5 minutes. Transfer the mushrooms and shallots from the skillet to a plate and set aside for later.
- Add the wine into the skillet used for the mushrooms, scraping up and stirring in browned bits left. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Pour in the cream and stir in the mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt, pepper and crushed red pepper to taste (if desired). Stir in the mushrooms and shallots.
- Pour the sauce over the steaks and ENJOY!
*Recipe adapted from Tieghan Gerard - halfbakedharvest.com
