Bison Ribeye over Root Vegetables with Honey Butter SaucePosted in Bison on April 25th, 2010 by Van Santos
Today is the second sous-vide cooking experiment and I’ve picked Bison for the experiment. I debated on doing the Bison in the over at a low temp for a long period of time, but still went with the sous-vide method instead.
Ok, you’ll need…
1 Bison Ribeye, sous-vide cooked to your liking
1 carrot, cubed
1 parsnip, cubed
1 Sweet Potato, cubed
1 Red Potato, you guessed it.. cubed
1/4 lb tilapia filet
Salt and Pepper to taste
Freshly chopped dill, oregano, thyme
And for the sauce…
1) 3/4 cup of heavy cream
2) 2 tbsp of honey
3) 1/2 stick of butter
Here we go…
1. In one pan, with a thin layer of peanut oil, place your root vegetables over a medium heat and fry (while stirring) for 3 to 6 minutes. Add salt and pepper while stirring. After cooking, remove from heat and drain. Place back into pan.
2. In a second pan, quickly heat your tilapia filet with a bit of olive oil over a medium flame. Cook for one to two minutes on each side… be careful as it will cook very quickly. After you’ve quickly pan seared it, remove and cut into chunks. (but save the pan)
3. Back to the original pan vegetable pan now. Add your chunked tilapia, as well as your dill, oregano, thyme and sir. Continue to heat/stir over a low heat for another 3 to 4 minutes, then remove from heat.
4. Time for the honey butter sauce. In a small pot, over a medium flame, add your cream and butter (a little salt as well if you would like) and mix. When the butter is fully melted, whisk in the honey. Heat for another 2 minutes and remove from heat.
5. Transfer your vegetable/tilapia mix to the tilapia pan, set side.
6. Take your beet, shave slices off and roast for a few minutes under a high flame. Remove and set aside.
7. Take your vegetable plan, add a bit of olive oil and put it on a medium-high heat. Now it is time to sear your ribeye. Cook on each side for roughly 2 minutes each.
8. Plate and Enjoy!
I love the Vegetable/Tilapia Mix, especially with the Honey Butter Sauce. I am a huge fan of Bison, and usually do not season it when cooking… to me the natural taste is good enough. Now, if you do want to season it I would strongly suggest a light seasoning as one can easily overwhelm the natural flavors of the meat.