Bison Fillet on Barolo Sauce with Grilled Asparagus and Cherry Tomatoes on Rosemary Potatoes

Barolo sauce

1. Peel shallots and cut into thin slices. Then stir in a saucepan with the butter. Add the honey and cranberry jam, allow to caramelize slightly, then deglaze with the Barolo. Add thyme sprigs and season with salt and pepper. Cook with the lid closed and let it boil down at the end. Then pass through a sieve. If you like, you can add a piece of cold butter to the sauce.

Bison fillet

1. Season the bison fillet on both sides as desired and fry until crispy on each side for 3 minutes in a hot grill pan. Now place the fillet on a wire rack and finish cooking for 30 minutes at 80 ° C in the oven (convection). After this time, the fillet is cooked “medium”. If a different cooking level is required, increase or decrease the time in the oven accordingly.

Grilled green asparagus with cherry tomatoes

1. Cut off the green asparagus at the bottom to remove the woody end. Briefly cook the asparagus in boiling salted water for about 5 minutes. Then take it out of the pot and set it aside. Now halve the cherry tomatoes and season with salt and pepper. Then grill everything together in a grill pan with olive oil for about 10 minutes with constant swirling.

Rosemary Potatoes

1. Halve the raw triplets and spread them on a baking sheet lined with baking paper. First drizzle the halves with olive oil. Now add the sea salt and rosemary to the potato halves according to your personal taste. Bake in the oven for approx. 20 minutes at 200 ° C.