Once the skillet is hot, add the bison strip loin. Sear for about 4-5 minutes on each side until a nice crust forms and the internal temperature reaches desired doneness (medium-rare is approximately 130°F). Remove from the skillet and let rest.

Salsify

Cook the Salsify

In a medium saucepan, melt the butter over medium heat. Add the salsify pieces and sauté for about 3-4 minutes until they begin to soften.

Simmer

Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 10-15 minutes until the salsify is tender. Stir in the chopped parsley before serving.

Bitter Cocoa Jus

Prepare the Jus

In a saucepan, combine the beef stock, red wine, and chopped shallots. Bring to a simmer over medium heat.

Add Cocoa

Stir in the cocoa powder and thyme leaves. Let the mixture simmer for about 15-20 minutes until reduced by half. Strain the sauce to remove the shallots.

Finish the Jus

Return the strained sauce to the heat and whisk in the butter until melted and the sauce is glossy. Season with salt and pepper to taste.