Bison Tenderloin with Pear, Blue Cheese and Morel Sauce; Honey Ginger Garlic Bok Choy, and Crispy Harissa Fingerling Potatoes
Bison is a delicious alternative to commercial beef. it is generally leaner with a fat distribution reminiscent of wild game. However, not all bison is created equal. Make sure what you purchase is grass-finished and preferably pastured. Otherwise, you may be paying more for a product that is not any better than industrial CAFO [concentrated animal feeding operation] meat.
- 2 Bison tenderloins
- 2 small d’anjou pears, peeled and diced
- 1 Tbs. olive oil
- 4 ounces blue cheese
- ½ ounce dried morels
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 4 ounces red wine
- 1 cup beef stock
- 2 tsp. fresh thyme leaves
- chopped parsley, for garnish
- 2 baby bok choy, split lengthwise
- 1 tsp. mustard
- 1 Tbs. honey
- 1 tsp. chopped garlic
- ½ tsp. ginger, finely minced
- 1 Tbs. olive oil
- 1 pound assorted fingerling potatoes, boiled and sliced (approximately ¼ inch) tossed with Harissa paste (see recipe if needed)
- olive oil
Season the bison tenderloins with salt and pepper and allow to rest overnight in the refrigerator; this is a great opportunity to use your favorite flavored sea salt. Rehydrate the morels in hot water and set aside. Remove the steaks and grill to desired level of doneness. To make the sauce heat the olive oil in a medium saucepan over medium heat and add the pears, shallot and garlic. Cook for approximately 2 to 3 minutes until softened. Add the red wine and cook until almost all the liquid has evaporated. Add the beef stock, morels and liquid and blue cheese, bring to a boil. Reduce the heat and add the thyme leaves and simmer until thickened, approximately 5 to 10 minutes.
In a small mixing bowl combine the mustard, honey, garlic and ginger. Heat the olive oil over medium heat in a medium saucepan and place the mixture on the cut surface of the bok choy. Place the bok choy cut surface down and allow to cook through, approximately 5 minutes. Season with salt and pepper.
In another medium saucepan over medium heat, place enough olive oil to cover the bottom of the pan. Cook the potatoes slices until golden brown and crispy and remove. Season with the harissa blend, salt and pepper. Plate potatoes, bok choy, steaks and top the steaks with sauce and chopped parsley.