Grilled Bison Strip with Sweet Potatoes and Roasted Wild Mushrooms
Recipe courtesy of Nathan Gresham, CEC, Executive Chef, The Country Club at Castle Pines
Ingredients
- Ingredients for the Sweet Potatoes:
- sweet potatoes - 3 ea., large
- grapeseed oil - 2 Tbsps.
- unsalted butter - 4 Tbsps.
- shallots - 2 ea., sliced
- garlic - 2 cloves, crushed
- thyme - 2 sprigs
- rosemary - 1 sprig
- unsalted chicken stock (or vegetable stock) - 1 1/2 cups
- kosher salt - to taste
- fresh cracked black pepper - to taste
- Ingredients for the Roasted Wild Mushrooms:
- wild mushrooms - 2 lbs.
- olive oil - 1/2 cup
- sherry vinegar - 3 Tbsps.
- Maldon salt - to taste
- fresh cracked black pepper - to taste
- Ingredients for the Grilled Bison New York Strips:
- bison New York strips - 6 ea., 10 ozs.
- rosemary - 4 sprigs
- thyme - 4 sprigs
- Maldon salt - to taste
- fresh cracked black pepper - to taste
- softened butter - 1 lb.
Instructions
Procedure for the Sweet Potatoes:
Peel sweet potatoes and cut into 2-inch-high cylinders. Trim ends flat.
Season generously with salt and pepper.
Heat an ovenproof sauté pan over medium-high heat and add oil.
Sear potatoes cut-side down until deeply caramelized, about 4-5 minutes. Turn and caramelize the opposite side.
Add butter, shallots, garlic, thyme, and rosemary. Baste with foaming butter for 1-2 minutes.
Pour stock into the pan until it comes halfway up the potatoes.
Transfer to a 375°F oven and roast for 25-35 minutes, basting occasionally, until tender.
Remove potatoes. Reduce remaining liquid until syrupy.
Swirl in an additional tablespoon of butter, if desired, and glaze the potatoes before serving.
Procedure for the Roasted Wild Mushrooms:
Clean mushrooms and cut into large pieces.
Toss mushrooms with olive oil, sherry vinegar, salt, and pepper.
Place mushrooms on a sheet pan lined with parchment paper.
Place in a preheated 400°F oven and roast for approximately 7 minutes.
Set aside until ready to plate.
Procedure for the Grilled Bison New York Strips:
Place the bison strips on room-temperature RATIONAL grill grates.
Season well with salt and pepper. Rub both sides with softened butter and distribute the fresh herbs evenly around the steaks.
Using the RATIONAL grill setting, preheat the oven according to manufacturer specifications.
Insert the core temperature probe into the thickest part of one steak.
Cook to an internal temperature of 110°F.
Remove from the oven and allow to rest for 10 minutes.
To Plate:
Slice the bison to the desired thickness and arrange on a platter.
Position the fondant sweet potatoes alongside the bison.
Spoon the warm roasted mushrooms and their juices over the sliced bison.
Finish with Maldon salt, fresh herbs, and compound butter.
