Bison Fillet on Barolo Sauce with Grilled Asparagus and Cherry Tomatoes on Rosemary Potatoes
Total Time1 hour hr 45 minutes mins
Servings: 5 people
Barolo sauce
- 1 liter Barolo
- 2 piece Shallots
- 50 g Butter
- 1 tbsp Honey
- 1 tbsp Lingonberry jam
- 2 piece Sprigs of thyme
Bison fillet
- 5 piece Bison fillet
- Sea salt
- Black pepper
Grilled green asparagus with cherry tomatoes
- Asparagus green
- Cherry tomatoes
- Salt
- Black pepper
Rosemary Potatoes
- Potatoes (triplets)
- Rosemary fresh
- Sea salt
- Olive oil
Barolo sauce
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
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
Serving: 100g | Calories: 121kcal | Carbohydrates: 5.5g | Protein: 0.2g | Fat: 3.8g