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Roasted Bison Tenderloin with Merlot Sauce and Faro Risotto


    Roasted Bison Tenderloin with Merlot Sauce and Faro Risotto

    Roasted Bison Tenderloin with Merlot Sauce


    Lean and one of the healthiest red proteins afield, the richly flavoured bison is nicely balanced for all palates with a good Merlot.

    1/4 cup (60 mL) good quality red wine vinegar
    2 shallots, sliced
    1 clove garlic, sliced
    2 sprigs fresh thyme
    1 cup (250 mL) good quality Merlot
    4 cups (1 L) vegetable stock
    1 1/4 pounds (575 g) bison tenderloin, centre cut
    3 Tbsp (45 mL) grapeseed oil
    Kosher salt

    Preheat oven to 425 F (220 C).

    Place a medium saucepan over moderate heat and add the red wine vinegar, shallots, garlic, and fresh thyme. Bring to a boil and reduce to almost dry and add the Merlot. Reduce again to almost dry and add the veal stock. Reduce by half, skimming any impurities from the top.

    Liberally season the entire bison tenderloin with salt and pepper. In a large sauté pan, heat the oil until almost smoking. Brown the bison well on all sides and place in the preheated oven. For medium-rare meat, cook for 10 to 12 minutes and allow the meat to rest for at least 15 minutes. Just before serving, pop the tenderloin back in the oven for 3 minutes. Cut into 8 portions, serve 2 to each person, and finish with the Merlot sauce. Serves 4.

    Faro Risotto

    Faro is the original ancient grain, and its nutty appeal makes itself immediately obvious; it’s love at first bite and a great change from rice.

    3 cups (750 mL) chicken or vegetable stock
    2 Tbsp (30 mL) grapeseed oil
    1 shallot, minced
    1 1/2 cups (350 mL) faro, rinsed
    1/2 cup (125 mL) grated Parmesan
    Salt to taste

    Heat the stock to almost boiling. In a medium saucepan, heat the grapeseed oil over moderate heat. Add the shallots to the oil and sauté briefly. Add the faro and sauté briefly (approximately 2 minutes). Add a large ladle of simmering stock and stir until the stock is absorbed. Continue adding stock until the faro is cooked through, about 15 minutes. Remove from the heat and stir in the Parmesan. Serves 4.

    source: "Cru", alive #287, September 2006


    Roasted Bison Tenderloin with Merlot Sauce and Faro Risotto




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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.