Recipe by Anna Gill
Serves 4 1 tablespoon chopped fresh thyme 1 ½ teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground pink peppercorns 1 1-pound center-cut bison tenderloin at room temperature 10 4-inch sprigs fresh rosemary 1 tablespoon olive oil 1 tablespoon unsalted butter HORSERADISH CREAM Makes about ⅔ cup ½ cup plus 2 tablespoons crème fraîche or sour cream (about 5 ounces) 1 tablespoons prepared horseradish , drained if necessary 1½ tablespoons coarsely ground pink peppercorns Pinch Kosher salt 1. Preheat oven to 375°. 2. Combine first 5 ingredients and rub all over meat, pressing to adhere. Wrap in plastic wrap and refrigerate for at least 1 and up to 24 hours. Bring to room temperature 1 hour before cooking. 3. Place 5 rosemary sprigs in the bottom of a large roasting pan. 4. Heat oil and butter in a 12 inch skillet over medium-high heat. Sear meat until brown on all sides, about 5 minutes. Transfer to prepared roasting pan. 5. Roast meat until an instant-read thermometer inserted into thickest part of roast registers 140° to 145° for medium-rare, about 25 minutes*. 6. Transfer to a carving board. Let rest for 15 minutes. Thinly slice tenderloin. Serve with Horseradish Cream (see recipe below). ADVANCE PREPARATION: The tenderloin can be seasoned and refrigerated up to 24 hours in advance. HORSERADISH CREAM 1. Whisk crème fraîche (or sour cream) in a medium bowl until thickened and soft peaks start to form, about 1 to2 minutes. 2. Fold in horseradish and peppercorns. Season with salt. ADVANCE PREPARATION: Sauce can be made up to 3 days in advance, cover and refrigerate. Bring to room temperature when needed.
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