Bison Filet, Wild Pepper Sauce, Beet Purée, Chioggia Beet Salad and Pickled Mushrooms

Filet de bison

Get a taste of Quebec's terroir with this bison fillet, wild pepper sauce, beetroot purée and mushroom pickles. Elegant and local.

Ingredients

For the marinated filets
  • 4 x 150 g bison filets
  • 3 sprigs thyme
  • Zest of 1 lemon
  • 60 ml olive oil
  • 10 ml coarsely ground black pepper
  • 2 garlic cloves, minced
  • Sauce
  • 250 ml glace de veau
  • 10 ml wild pepper
For the Purée
  • 4 red beets
  • Salt, pepper
For the salad
  • 2 Chioggia beets julienned or thinly sliced
  • 125 ml pearled onions cut in two
  • 60 ml chives cut in lengths of 4 to 5 cm
  • Pickled mushroom
  • 500 ml mushrooms, chopped
  • 250 ml white balsamic vinegar
  • 100 ml water
  • 60 ml sugar
  • 20 ml salt
  • Thyme
  • Peppercorns
  • 2 bay leaves

Preparation

  1. Put the oil, thyme, zest, pepper and minced garlic in a freezer bag, add the bison filets, seal the bag and let marinate in the fridge 36 to 48 hours.
  2. Place the red beets in a saucepan full of water, bring to a boil and simmer over medium heat for 30 to 45 minutes or until the beets are tender when pierced with a knife. Drain and submerge the beets in a cold-water bath. Peel and cut into pieces. Reduce to a purée in a food processer, salt and pepper to taste. Set aside.
  3. Bring the vinegar, water, sugar, salt, thyme, peppercorns and bay leaves to a boil in a saucepan. Leave to infuse for 5 minutes, then pour the hot marinade over the chopped mushrooms in another container. Allow the mix to cool before putting it in the fridge.
  4. In a frying pan, gently sweat the onions in butter, without letting them brown, for 10 minutes, and set aside.
  5. In a bowl, mix the julienned Chioggia beets, chives, pearled onions and pickled mushrooms and drizzle with olive oil. Season and set aside.
  6. Preheat the oven to 375° F. Heat the glace de veau in a saucepan, add the ground wild pepper and keep warm.
  7. In a hot oiled pan, sear the filets until well browned, then place in the oven for 5 to 10 minutes or more, depending on how well-done you want them. Take them out of the oven and let rest for a few minutes.
  8. Place a dash of the beet purée on each plate; add a bison filet, a spoonful of the glace de veau, and a portion of the Chioggia salad.
Preparation
45 minutes
Cooking
45 minutes
Servings
For 4
Category
Main dishes
Recipe by
Les Marchés publics de Montréal

Allow 36 to 48 hours for the meat to marinate.