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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lentils

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

Compote

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

Meat

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

Lentils

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.

Compote

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.

Meat

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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