Bison medallions with mixed berries

Name: Bison medallions with mixed berries
SKU: medaillon-bison-petits-fruits

Preparation 5 min

Cooking time 15 min

Servings 4

Ingredients

30 ml (2 tbsp) maple syrup
30 ml (2 tbsp) balsamic vinegar
300 ml (1 1/4 cups) demi-glace or 600 ml (2 1/2 cups) veal stock reduced by half
60 ml (1/4 cup) port
Salt and freshly ground black pepper
60 ml (1/4 cup) blueberries
125 ml (1/2 cup) raspberries
15 ml (1 tbsp) vegetable oil
15 ml (1 tbsp) butter
8 medallions of bison tenderloin, about 100 g (3 1/2 oz)

In a saucepan, heat the maple syrup and balsamic vinegar over medium-high heat.
Bring to a boil and cook for 1 minute.
Add the demi-glace and the port.
Season with salt and pepper.
Simmer gently for about 10 minutes or until desired consistency.
Add the blueberries and raspberries.
Keep warm.
In a large skillet, heat the oil and butter over medium-high heat.
Once the butter foams copiously, cook the meat for 2 to 3 minutes on each side for rare, or a bit more according to your preference.
Remove the meat and let rest for 2 to 3 minutes.
Place the medallions on plates.
Top with the sauce.
Serve with roasted potatoes with herbs and one steamed vegetable.