Sumac-Dusted Bison with Chanterelle Sauce and Beets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Lean, tender, and mild, bison steaks—sometimes labeled buffalo—pair well with the earthy sauce. Find bison steaks at some gourmet grocers and specialty markets, or online or . Look for sumac—a tart, almost lemony spice—at gourmet grocers and Middle Eastern markets. Ingredients:
24 baby beets (about 3 pounds) |
1/4 cup water |
1/2 teaspoon extra-virgin olive oil |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
8 (4-ounce) bison tenderloin steaks (about 3/4 inch thick) |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons canola oil, divided |
1 tablespoon ground sumac |
2 teaspoons canola oil |
2 cups sliced fresh chanterelle mushrooms |
1 tablespoon minced shallots |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 small garlic clove, minced |
1 tablespoon tomato paste |
2 cups fat-free, less-sodium beef broth |
1 tablespoon minced fresh parsley |
1 tablespoon bourbon |
1 teaspoon minced fresh thyme |
1 teaspoon all-purpose flour |
2 teaspoons water |
1 tablespoon chilled butter, cut into small pieces |
Directions:
1. Preheat oven to 350°.
2. To prepare beets, leave root and 1-inch stem on beets; scrub with a brush. Place in a 13 x 9–inch baking dish; add 1/4 cup water. Cover and bake at 350° for 45 minutes or until tender. Drain; cool slightly. Trim off roots; rub off skins. Cut each beet in half lengthwise; place in a bowl. Drizzle with olive oil; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper, tossing gently to coat.
3. To prepare bison, sprinkle both sides of bison with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of bison to pan; cook 2 minutes on each side or until browned. Repeat procedure with remaining bison and 1 tablespoon oil. Place bison on a broiler pan; sprinkle with sumac. Bake at 350° for 8 minutes or until desired degree of doneness.
4. To prepare sauce, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper, and garlic; sauté for 4 minutes or until tender. Add tomato paste; cook 1 minute, stirring frequently. Add broth, parsley, bourbon, and thyme; bring to a boil. Reduce heat; simmer for 5 minutes. Combine flour and 2 teaspoons water; add flour mixture to mushroom mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat. Gradually add butter to mushroom mixture, stirring until butter melts. Serve sauce with bison and beets.
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