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Bison medallions with wild mushroom and Quebec cheese sauce
Preparation
15 min
Cooking time
30 min
Servings
4
Ingredients
- 60 ml (4 tbsp) butter
- 30 ml (2 tbsp) flour
- 250 ml (1 cup) demi-glace or 500 ml (2 cups) veal stock, reduced to half
- 30 ml (2 tbsp) French shallot, thinly sliced
- 250 ml (1 cup) oyster mushrooms, cut into pieces
- 250 ml (1 cup) Portobello mushrooms, cut into 2 cm (3/4 in.) dice
- 1 garlic clove, finely chopped
- 250 ml (1 cup) white wine
- 125 ml (1/2 cup) 35% cooking cream
- Salt and freshly ground black pepper
- 15 ml (1 tbsp) Italian parsley, chopped
- 15 ml (1 tbsp) vegetable oil
- 8 medallions of bison tenderloin, about 100 g (3 1/2 oz) each
- Salt and freshly ground black pepper
- 8 small slices of La Tomme de Monsieur Séguin cheese
Preparation
- In a saucepan, heat 15 ml (2 tbsp) of butter over medium heat.
- Add the flour gradually to make a roux.
- Cook for 1 minute, stirring continuously.
- Pour the cold demi-glace onto the roux.
- With a whisk, stir well to combine.
- Simmer over medium heat for about 5 minutes. Pass the thickened demi-glace through a sieve above a bowl and set aside.
- Wash and dry the saucepan.
- Heat 30 ml (2 tbsp) of butter over medium heat. Sweat the shallot for 2 to 3 minutes.
- Add the mushrooms and cook for another 2 minutes, stirring frequently.
- Add the garlic and cook for 1 minute, stirring continuously.
- Moisten with white wine and reduce to half.
- Add the thickened demi-glace to the reduction. Add the cream.
- Season with salt and pepper, and simmer for about 5 minutes.
- Add the parsley at the last minute.
- Preheat the oven to broil.
- In a large skillet, heat the oil and the rest of the butter over medium-high heat.
- Season the medallions with salt and pepper.
- When the butter is foamy, cook the medallions on each side for 2 to 3 minutes for rare doneness, or a bit more if desired.
- Remove from the heat and place the medallions on a baking sheet.
- Top each medallion with 1 slice of cheese and broil for 1 to 2 minutes, until the cheese melts.
- Top with sauce.
- Serve with mashed potatoes and grilled asparagus.