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Les Marchés Publics de Montréal

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

All recipes |  Main dishes

Bison Filet, Wild Pepper Sauce, Beet Purée, Chioggia Beet Salad and Pickled Mushrooms, Plats principaux
  • Preparation time : 1.30 hours + Marination: 36 to 48 hours
  • + Marination: 36 to 48 hours
  • Serves 4.
  • A delicious recipe based on locally grown products.
    By the Tablée des Chefs.


    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


    • - 4 red beets
    • - Salt, pepper


    • - 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


    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.


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