Bison Tenderloin with Pomme au Gratin

Quantity

Ingredients

Method

120 g

Bison Tenderloin

1. Sear bison tenderloin and finish in oven to desired doneness
2. Assemble vegetables first, then lean tenderloin on the vegetables; sauce right before serving.

60 g

Pomme au gratin

30 g

Sauteed Spinach

30 g

Roasted Squash (Wedge)

30 g

Burgundy Sauce

Pomme au Gratin (Yields 1.5 kg)

Quantity

Ingredients

Method

15 g

Chopped Shallots

1. Sweat off shallots and roasted garlic in butter.
2. Add cream and reduce to ½. Season with salt, pepper and nutmeg.
3. Layer a cake pan with THIN sliced potatoes, cream and grated cheese until the mould is full.
4. Bake in a 350F oven for 45 minutes or until a sharp knife pierce through easily.
5. Cool down and cut portions.
6. Place portioned potato sideway into the container, to avoid cheese sticking onto the Dixie cup when heated.

10 g

Roasted Garlic

20 g

Butter

500 ml

Cream

5 g

Nutmeg

TT

S/P

1 kg

Sliced Russet Potatoes

400 g

Grated Gruyere Cheese

Sauteed Spinach (Yields 120 g)

Quantity

Ingredients

Method

100 g

Blanched & Chopped Spinach

1. Sweat off shallots and roasted garlic in butter.
2. Add spinach; cook until spinach is just warm. Season with S/P and nutmeg.

10 g

Chopped Shallots

10 g

Butter

5 g

Roasted Garlic

2 g

Nutmeg

TT

S/P

Roasted Squash (Yields 250 g)

Quantity

Ingredients

Method

250 g

Squash

1. Roast squash in butter; add brown sugar to make a glace.
2. Add orange juice and cook until squash is soft.
3. Season with S/P.

25 g

Butter

50 g

Brown Sugar

50 ml

Orange Juice

TT

S/P

Burgundy Sauce (Yields 275 ml)

Quantity

Ingredients

Method

250 g

Demi-glace

1. Sweat off shallots and garlic in oil; add red wine, and peppercorn to reduce to au sac.
2. Add demi-glace and bring to a simmer.
3. SKIM OFF ALL FAT

150 g

Red Wine

2 tbsp

Canola Oil

25 g

Shallots

10 g

Garlic

5 g

Peppercorn