Alberta Bison Filet Wrapped in Smoked Bacon with Red Wine Sauce and Maple Whisky Butter
Executive Chef Hans Sauter
While you can use regular bacon (or none at all) with this recipe, the flavour imparted by smoked varieties blend wonderfully well with both bison and maple whisky butter. Prepare red wine sauce and maple whisky butter ahead of time, as both will hold nicely refrigerated.
6 - 6 oz (170 g) bison tenderloin filets
6 smoked bacon slices
Salt and pepper to taste
Preheat oven to 450 F (230 C). Wrap each bison tenderloin with a slice of bacon and secure with butcher’s string or a toothpick. Season bison with salt and freshly cracked pepper. In a heavy, ovenproof pan, sear bison over medium-high heat for about 1 minute per side. Put pan in the oven for 5 to 6 minutes for medium rare. Take care not to overcook as this toughens bison considerably. Remove and set aside, covering with foil.
When ready to serve, spoon a small amount of red wine sauce on each plate and top with bison filet. Mount each bison filet while hot with a pat of maple whisky butter. Roasted fingerling potatoes and grilled vegetables work well as simple sides.
Red Wine Sauce
1 Tbsp (15 mL) vegetable oil
2 Tbsp (30 mL) shallots, minced
2 cup (500 mL) red wine
4 cups (1 L) demi-glace
Salt and pepper to taste
Heat vegetable oil over medium-high and saute' shallots until transparent, about 2 minutes. Add red wine and stir until liquid is reduced by about three-quarters. Add demi-glace and let cook and reduce for about 30 minutes. Season with salt and pepper as desired. Strain the sauce and keep warm.
Maple Whisky Butter
1/2 lb (225 g) unsalted butter, softened
1 Tbsp (15 mL) fresh parsley, finely chopped
1 tsp (5 mL) thyme, finely chopped
1 1/2 tsp (7 mL) chives, finely chopped
1 tsp (5 mL) shallots, finely chopped and saut?
1 Tbsp (15 mL) maple syrup
1/3 cup (80 mL) maple whisky
Salt and pepper to taste
Combine all ingredients, fill a ramekin. Refrigerate to firm until ready for use. Serves 6.
source: "Comfort Cuisine", alive #312, October 2008
