Have you ever seen a Buffalo in person? As you know, they are ginormous, woolly things that meander around with the confidence that nothing will ever mess with them …and I agree. So when we ran into TMZ Farm at the Ann Arbor Farmers Market I was surprised by his enthusiasm over his Buffalo tenderloins “….juicy, tender, mild.” Has he seen these things???
First, the American Buffalo is actually the American Bison. I learned this while in Yellowstone from a park ranger at an age when it was embarrassing not to know that information …so let me help you out. Per Wikipedia Bison is a Greek word meaning ox-like animal. It doesn’t say ‘tender’ anywhere in the def. By tradition they are herbivores so graze on grasses and sedges. Although the Bison population was only numbered in the hundreds in the 1880′s, they are now alive and well and munching on grass in Pinckney …so we tried some.
In a few words …juicy, tender and mild!
Recipe provided by: singleGuyChef
Grilled Bison Fillets with Horse Radish, Rosemary Cream Sauce with Grilled Cumin Sweet Potato Chips
For Bison Fillets:
- 2 5-6 oz. pieces of Bison fillet
- olive oil
- salt and pepper
For Horse Radish Rosemary Sauce:
- 1/2 cup of plain yogurt
- 3+ tablespoon of freshly grated horse radish – season to taste
- 2 tablespoons of finely chopped fresh rosemary
- salt and pepper – season to taste
For Cumin Sweet Potato Chips:
- 2 pounds of sweet potato
- olive oil for brushing
- 2 tablespoons of ground cumin
Preheat grill to high-heat.
Make sure fillets are at room temperature. Drizzle fillets with olive oil to thinly coat the fillets. Season with salt and freshly ground black pepper.
These fillets were about 1″ thick pieces. As a rule, 2 minutes per inch…so grill on high-heat for 2 minutes on each side. Flip once! After 2 minutes on the second side, turn down the heat to a medium high or move to a cooler part of the grill. Grill until internal temp is around 135 degrees for medium rare (about 6 minutes)
For Horse Radish Rosemary Cream Sauce:
Mix yogurt, grated horse radish and chopped rosemary into a small mixing bowl. Season to taste with salt and freshly grated black pepper.
For Cumin Sweet Potato Chips:
Slice sweet potatoes into 1/4″ thick slices. Arrage on baking sheet. Drizzle with olive oil and then sprinkle ground cuming to coat. Lightly season with salt and ground black pepper.
Grill on high heat for approximately 1 minute on each side. Remove and keep warm.
Wine Suggestions from our friends Everyday Wines:
Chateau Kefraya “Les Breteches” 2006 (Bekaa Valley, Lebanon) $13.99
Bordeaux meets the Southern Rhone and they head down to 19th century Beirut. Kefraya complicates the usual Rhone-style blend, adding Cabernet and Tempranillo, with stellar results. Dark fruit, sweet spices, black tea and some earthiness all come together beautifully to remind you of the good old days. Surprise someone, even if it’s yourself.
Domaine Monpertuis “Cuvee Counoise” 2006 (Vin du Pays du Gard, France) $14.99
Typically, Counoise is used as one of the 13 grapes allowed in the Chateauneuf du Pape. However, Domaine Monpertuis offers us this wine made from 100% Counoise for our drinking pleasure and yours. The wine displays dark fruit flavors in a slightly more reserved fashion. It’s nicely balanced with a bit of acidity and a note of peppery spice. Overall, it’s quite smooth with softer tannins, and perfect if you’re looking for a full bodied wine that’s nice and dry.
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