American Bison Filet Mignon, Wild Rice Griddle Cake, Chocolate & Vanilla Bean Sauce

Ingredients:

• 6-8oz. – bison filet. ( Tied lightly with butcher twine to keep its shape.)

• baby bok choy (recipe follows)

• Minnesota Wild Rice Griddle Cake –  one box

• 3 – bud chives, cut approximately 2 inches from bud end. (blanched for garnish )

• Chocolate and Vanilla bean sauce (recipe follows)

Bok Choy: 

• 2-3 – Baby Bok  Choy –  Cleaned and pulled apart from stem
• 1 – Shallot – sliced into thin rounds
• 1 tablespoon  – orange juice
• 1 tablespoon  – soy sauce

Procedure:

• Blanch the bok choy in boiling salted water for 1 minute, then shock in an ice bath. Drain and lightly squeeze as much water out from the bok choy as possible and proceed.
  
• Heat a saute pan with about 2 tablespoons olive oil.
• Toss in the shallots saute until lightly colored.  Then add the bok choy and toss through.
• Add the soy sauce and orange juice. Toss well
• Cook over a medium heat to obtain a light syrup consistency .  Do not overcook.
• Season with salt, pepper and sugar to create a balance.

Note! The soy sauce is salty so be careful when seasoning with salt

Chocolate – Vanilla Bean  Jus

• 1 shallots
• 1/2 green apples
• 1 fig
• 1/8 cup  sherry vinegar.
• 1/4 cup port wine
• 1/4 cup  red wine
• 1 vanilla beans
• Chopped unsweetened chocolate (to taste)
• 2 cups – beef stock

Procedure:

• Sauté shallots and fruits, lightly dusted with sugar
• Deglaze with vinegar; reduce by ½
• Deglaze with port; reduce by ½
• Deglaze with red wine; reduce by ½
• Cover with beef jus
• Add vanilla bean
• Simmer to proper consistency,(to coat the back of a spoon)
• Whisk in chocolate
• Strain; adjust seasoning.

Bison Procedure:

• Tie the bison filet, season with salt and fresh ground black pepper and sear off on all sides. Place in a 400 degree oven and cook 5-7 minutes to obtain a perfect medium rare do not cook more than medium rare the meat will become to tough.  Bison is best rare to medium rare.