Preparation time : 1.30 hours + Marination: 36 to 48 hours
+ Marination: 36 to 48 hours
A delicious recipe based on locally grown products.
By the Tablée des Chefs.
- 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
- 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
500 ml mushrooms, chopped
250 ml white balsamic vinegar
100 ml water
60 ml sugar
20 ml salt
2 bay leaves
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.
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.
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.
In a frying pan, gently sweat the onions in butter, without letting them brown, for 10 minutes, and set aside.
In a bowl, mix the julienned Chioggia beets, chives, pearled onions and pickled mushrooms and drizzle with olive oil. Season and set aside.
Preheat the oven to 375° F. Heat the glace de veau in a saucepan, add the ground wild pepper and keep warm.
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.
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.