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Bison fillet in beetroot broth

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Ingredients for 2 servings:

  • 500 g bison fillet(s)
  • 1 tbsp mustard
  • ½ tbsp olive oil
  • ½ tsp sesame oil, dark
  • ½ tsp paprika powder, hot
  • 1 dashes fish sauce
  • 50 ml beetroot juice
  • 1 tbsp, heaped butter (sour cream butter)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

sous vide

Preheat a water bath to 58°C. Make a paste of the mustard, olive oil, sesame oil, paprika, and fish sauce and brush it over the fillet. Place the fillet and all other ingredients in a sous-vide-suitable bag and vacuum seal. Let the bag cook in the water bath for approximately 1.5 hours. Remove the fillet from the bag, slice it, and pour the liquid over it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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