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Bison medallions with wild mushroom and Quebec cheese sauce


15 minutes


25 to 30 minutes


4 servings

Bison medallions with wild mushroom and Quebec cheese sauce
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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


  1. In a saucepan, heat 15 ml (2 tbsp.) of butter over medium heat.
  2. Add the flour gradually to make a roux.
  3. Cook for 1 minute, stirring continuously.
  4. Pour the cold demi-glace onto the roux.
  5. With a whisk, stir well to combine.
  6. Simmer over medium heat for about 5 minutes. Pass the thickened demi-glace through a sieve above a bowl and set aside.
  7. Wash and dry the saucepan.
  8. Heat 30 ml (2 tbsp.) of butter over medium heat. Sweat the shallot for 2 to 3 minutes.
  9. Add the mushrooms and cook for another 2 minutes, stirring frequently.
  10. Add the garlic and cook for 1 minute, stirring continuously.
  11. Moisten with white wine and reduce to half.
  12. Add the thickened demi-glace to the reduction. Add the cream.
  13. Season with salt and pepper, and simmer for about 5 minutes.
  14. Add the parsley at the last minute.
  15. Preheat the oven to broil.
  16. In a large skillet, heat the oil and the rest of the butter over medium-high heat.
  17. Season the medallions with salt and pepper.
  18. 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.
  19. Remove from the heat and place the medallions on a baking sheet.
  20. Top each medallion with 1 slice of cheese and broil for 1 to 2 minutes, until the cheese melts.
  21. Top with sauce.
  22. Serve with mashed potatoes and grilled asparagus.

NOTE : For vintage products, the vintage year in stock may differ from the one displayed on Bottles may vary in appearance from the ones shown in product pages.
* reduced prices and SAQ Inspire points do not apply at SAQ Dépôt outlets, unless stated otherwise.