*Makes 2 servings
- 2 bison tenderloin steaks or other bison steaks, each about 1 inch thick
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil for the steak + 2 Tbsp for the rosemary oil
- 2 Tbsp unsalted butter
- 3 leeks, white and light green parts only, washed, dried, and diced
- 2 sprigs fresh rosemary + more for garnish
- Aged balsamic vinegar, for drizzling
- Flaky smoked sea salt, for garnish
How to Make It
Let the steak stand, loosely covered with wax paper, at room temperature for 30 minutes to 1 hour. Pat dry with paper towels. Season the steaks with salt and pepper. Rub with oil.
Heat a large cast-iron skillet over medium for 15 to 30 minutes. Add the steaks. Cook for 4 minutes, until a nice crust forms on the undersides. Flip. Cook for about 3 minutes for medium-rare, or to desired doneness. Transfer to a cutting board. Let the steak rest, loosely covered with foil, for 10 minutes.
Meanwhile, in a medium saucepan over medium heat, melt the butter. Add the leeks. Season to taste with salt and pepper. Reduce the heat to low. Cook, stirring, until soft and buttery, about 10 to 15 minutes.
At the same time, in a small skillet over low heat, warm the 2 tablespoons of olive oil and the rosemary sprigs for 10 minutes to infuse the oil with flavor.
To serve, divide the leeks between 2 plates. Place 1 steak on each leek pile. Garnish each with a drizzle of rosemary olive oil, a drizzle of balsamic vinegar, a rosemary sprig, and a sprinkling of smoked salt.
That's it! Time to enjoy all of your hard work. If you enjoyed this recipe and want to find more recipes like these, then check out "Buffalo Girl Cooks Bison" by Jennifer Bain on amazon at: https://amzn.to/3Rd6SsD
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