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Why It's Good:
Simply put, the most savory, flavorful, luscious meat Sprig staffers have ever tasted (the leeks were delicious, too). Another plus: Bison is low in fat, high in protein and iron, and rich in healthy Omega 3 fatty acids (leeks aren't bad for you, either).
The "bone in" bison tenderloin is not necessarily something that anyone can get, but the beauty of this preparation is it can be done with any grilled, roasted, or pan seared cut of meat—ribeye, filet mignon, strip steak—using beef or buffalo. So that you can make these steaks at home, chef Michael Paley adapted the recipe to a regular oven. You could also pan sear them in a hot grill pan on top of the stove. Or, in warmer weather, you can grill the steaks outdoors quickly over medium-high heat. Scrumptious!
Proof on Main's "Bone in" Kentucky Bison Tenderloin With Buttered Leeks
Serves two.
2 12 ounce "bone in" bison filets
Kosher salt to taste
Freshly ground black pepper to taste
1 bunch of leeks, diced and rinsed well in cold water
2 tablespoons unsalted butter
2 sprigs fresh rosemary
2 tablespoons good quality extra virgin olive oil
1/2 teaspoon smoked sea salt (see Note below)
1. In a medium, heavy-bottomed saucepan over medium heat, melt the butter and add the leeks.
2. Season with salt and pepper. Reduce the heat to low and slowly simmer the leeks until soft and buttery. Set aside and keep warm.
3. Place a large, heavy oven-proof skillet (such as an iron skillet) in a 500°F conventional oven. Drizzle the skillet with a small amount of olive oil. Season the bison filet well with salt and pepper and and place on the hot skillet. Return to oven for 5 minutes. Turn steaks and return to oven until steak reaches desired doneness: 10 to 12 minutes roasting time will give you a good medium rare (135°F to 145°F on an instant-read thermometer). After cooking, allow the meat to rest for 5 minutes.
4. While the meat rests, make the rosemary oil: Warm the oil and rosemary gently in a small sauté pan to infuse the flavor, about 5 minutes. Remove the rosemary sprigs and reserve for garnish.
5. To finish: Divide the leeks evenly in the center of two warm dinner plates, place the bison filet on top, drizzle with a little of the rosemary oil. Garnish with the sprigs of rosemary and the smoked salt. Serve with roasted fingerling potatoes.—Recipe by Proof on Main's Chef Michael Paley
Why It's Green:
Bison is a sustainable meat. The ecosystem of North America evolved through thousands of years of continuous grazing by bison. Because bison live naturally in this part of the world, growth hormones or antibiotics aren't necessary or used.
Where To Get It:
You can order these particular steaks and other cuts directly from the Kentucky Bison Co. at www.kybisonco.com, about $23 per pound. Also, many natural food chains (such as Whole Foods Market and Wild Oats) and large supermarkets carry fresh and frozen bison meat cuts.
A quick note about the smoked salt: Our food editor Susie Quick says that she's been hearing a lot about smoked salt among chefs and foodies. You can get some from William Sonoma, www.williamssonoma.com, $18, or from Maine Sea Salt, www.mainseasalt.com, $10.99. Makes a great gift for the chef in your life.