When you make friends with your local butcher and start eating meat from happy animals you realise just how much flavour there is in food. This is a 100% local, 100% organic, free range, stylish dinner that will keep your dinner guests returning.
BRAD'S BISON STEAK WITH BEET RELISH & WATERCRESS-POTATO SALAD
Bison: 5 oz Bison steak per person; red wine; S&P
Salad: blue potatoes quartered; bunch watercress; thyme; 1/4 cup extra virgin olive oil; 1/4 cup sour cream; 2 tbsp sherry vinnegar; tbsp horseradish; S&P
Relish (make ahead): 5 beets trimmed; 1/4 horseradish; 2/3 cup brown rice vinnegar; 1/4 cup fine sugar; tsp salt
The relish is a great make-ahead that when placed in a mason jar will last for months. Simply boil the beets for about an hour in salted water. Using a damp cloth, slide the peels off and let cool. Grate them into a bowl with the horseradish. Meanwhile, bring the rest of the ingredients to a boil in a saucepan and pour over the beet mix and toss. Let cool, refrigerate for at least 6 hours - even better if made a few days in advance.
This potato salad is without a doubt, the best you'll ever have. Par-boil the potatoes until fork-tender and then roast them off with a big drizzle of olive oil and a few thyme sprigs at 450 degrees until very tender (about 10-15 minutes). Whisk together the dressing ingredients. To serve, layer large handfuls of watercress over the potatoes and then drizzle the dressing and add extra kosher salt and fresh pepper to taste.
Bison steak is simple and fast, and the most amazing steak you'll ever have. Season steaks. In a cast-iron skillet, melt a knob of butter per steak and add a big splash of olive oil. When smoking, add the steak. Sear 3-4 minutes on each side, then remove from the pan and let rest covered about 5-7 minutes. Just before serving, reheat the pan on medium-high until smoking again and add a large splash of red wine (stand back!) and stir rapidly for about 2 minutes then remove from heat. Quickly plate the steak and then pour over the sauce.
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