Gunpowder Bison Tartare, Truffle-Bourbon Mustard, and Roasted White Beets
Chef Patrick Morrow of Bluegrass Tavern – Baltimore, MD
Adapted by StarChefs.com
October 2010
Yield: 1 Serving

INGREDIENTS
Truffle-Bourbon Mustard Sauce:
¼ cup truffle juice
¼ cup good quality bourbon
2½ tablespoons Dijon mustard
½ cup mayonnaise
1 egg yolk
Salt and freshly ground black pepper

Bison Tartare:
4 ounces Gunpowder bison rib eye
1 tablespoon minced shallots
1 tablespoon minced cornichons
1 tablespoon minced capers
½ teaspoon extra virgin olive oil
Salt and freshly ground black pepper

To Assemble and Serve:
2 baby white beets, roasted and halved
1 ounce micro greens or baby lettuce

METHOD
For the Truffle-Bourbon Mustard Sauce:
Combine all ingredients in a bowl and whisk thoroughly. Add salt and pepper to taste. Reserve.

For the Bison Tartare:
Just before the time of service, mince the rib eye with a very sharp knife. Combine the bison with the shallots, cornichons, capers, olive oil, and 1½ tablespoons of the truffle-bourbon mustard. Season with salt and pepper.

To Assemble and Serve:
Serve the tartare immediately plated with the roasted beets, a bit of the mustard sauce, and garnished with the micro greens.

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Related Photos

Chef Patrick  Morrow of Bluegrass Tavern – Baltimore, MD	Chef Thomas McNaughton of Flour + Water – San Francisco, CA	Chef Tory McPhail of Commander’s Palace – New Orleans, LA