Grilled Bison Bistro Filet Recipe
8oz Great Range bison steak, smashed golden beets, glazed collard greens, roasted heirloom carrots, crispy leeks
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Ingredients
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Meat
Vegetables
Condiments
Method
Preparation of Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the golden beets in aluminum foil and roast in the oven for 45-60 minutes, or until tender. Allow to cool, then peel and smash lightly with a fork.
Cooking Collard Greens
- 2
Glaze the Collard Greens
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped collard greens and sauté for about 5 minutes. Add 1 tablespoon of honey, salt, and pepper, and cook until greens are tender and glazed, about 8-10 minutes.
Roasting Carrots
- 3
Roast the Heirloom Carrots
Toss the heirloom carrots with 2 tablespoons of olive oil, salt, and pepper. Place on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes or until tender and caramelized.
Crisping Leeks
- 4
Prepare Crispy Leeks
Slice the leeks thinly and rinse under cold water to remove any dirt. Pat dry and heat 1 tablespoon of olive oil in a skillet over medium-high heat. Fry the leeks until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.
Grilling Bison Steak
- 5
Serving
- 6
Plate the Dish
On a plate, arrange the smashed golden beets, glazed collard greens, and roasted heirloom carrots. Top with the grilled bison filet and garnish with crispy leeks.
