Bison Au Poivre Recipe

Inspired by Catch 110

Time2h 30m

Serves2

Sous Vide farm-raised American bison strip, shallots, garlic, black pepper, cognac, cream

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Ingredients

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1
Prepare the Bison
Season the bison strips generously with salt and crushed black pepper. Place them in a vacuum-sealed bag with a drizzle of olive oil. Seal the bag and refrigerate.
2
Sous Vide Cooking
Preheat your sous vide water bath to 129°F (54°C) for medium-rare. Submerge the vacuum-sealed bison in the water bath and cook for 2 hours.
3
Prepare the Sauce
In a skillet, heat olive oil over medium heat. Add finely chopped shallots and minced garlic; sauté until translucent. Add cognac and let it reduce by half.
4
Finish the Sauce
Stir in the heavy cream and simmer until the sauce thickens. Adjust seasoning with salt and additional black pepper if desired.
5
Sear the Bison
Once the bison is done sous vide, remove it from the bag and pat dry. Heat a skillet over high heat and sear the bison for 1-2 minutes on each side until a crust forms.
6
Serve
Slice the bison and serve it topped with the pepper sauce. Enjoy your Bison au Poivre!