Bison Tournedos with Maple Cider Sauce
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 13 min |
| Total: | 18 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- Sauce
- 2 Tbsp. (30 mL) thinly sliced shallots
- 1 Tbsp. (15 mL) extra-virgin olive oil*
- 1/2 cup (125 mL) apple cider
- 2 Tbsp. (30 mL) maple syrup*
- 2 tsp. (10 mL) raspberry vinegar
- 1/2 cup (125 mL) instant demi-glace
- 4 1 in. (2.5 cm) thick bison tournedos
- 1 Tbsp. (15 mL butter*
- 1 Tbsp. (15 mL) olive oil*
Preparation
Sauce
Brown the shallots in the oil.
Add the cider and reduce by half.
Stir in the syrup and raspberry vinegar; cook for 1 minute.
Add the demi-glace and simmer for 2 minutes. Set aside.
In a hot frying pan, cook the bison tournedos in the butter/oil mixture for 2 to 3 minutes per side.
Serve the tournedos with the sauce on warmed dinner plates.
Suggestion
To prevent the tournedos from becoming too dry, top each with a slice of bacon during cooking.
Accompaniments: broth-braised potatoes and carrots Vichy (cooked in water with a little butter and sugar).
Medium or full-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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