Bison fillet with rhubarb and beetroot compote and liquorice lentils

Bison fillet with rhubarb and beetroot compote and liquorice lentils

Total: 50 Min. | Active: 30 Min.
Nutritional value / people: 556 kcal
, Fat: 17 g
, Carbohydrate: 41 g
, Protein: 54 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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20 g butter
200 g Fine Food Lentilles Beluga
20 g carrots, cut into cubes
20 g celeriac, cut into cubes
1 onion, finely chopped
1 dl red wine (e.g. Shiraz)
3 dl Fine Food Bouillon de légumes
5 g liquorice drops
salt and pepper to taste
½ dl Fine Food Fond de veau concentré


1 boiled beet (approx. 200 g), cut into cubes
1 stick rhubarb (approx. 150 g), cut into cubes
1 dl red wine (e.g. Shiraz)
2 tbsp Fine Food Aceto balsamico di Modena
1 tsp preserved pink peppercorns
1 tsp Fine Food Bouillon de légumes
½ tsp salt
a little Tasmanian pepper


4 Fine Food Canadian Bison Tenderloin Steak (each approx. 180 g)
1 tbsp Fine Food Marushima Shoyu
1 tbsp clarified butter
salt, to taste
4 slices Fine Food Lardo di Colonnata IGP
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How it's done

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Melt the butter, briefly sauté the lentils and vegetables, pour in the wine and stock, bring to the boil. After half the cooking time (see packet), add the licorice sweets, season, add the stock and finish cooking the lentils.


Place all the ingredients up to and including the pink pepper in an oven-proof dish and cover with foil. Oven bake for approx. 20 mins. in the centre of an oven preheated to 120°C. Strain the liquid into a small pan, add the stock, season and reduce to a syrupy consistency.


Remove from the fridge 1 hour before cooking, then cut lengthways into strips approx. 2 cm thick, pour the soy sauce over and briefly marinate. Heat the clarified butter in a frying pan, brown for approx. 1/2 minute each side, keep warm in an oven at 60 °C for approx. 5 mins.

To serve, arrange the lentils, compote and meat on plates, pour over the sauce and garnish each dish with one strip of Lardo.

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