Seared Bison Filet Mignon, Ramp Cloves, Chanterelles, and Pinot Essence
Martin H. Saylor, Executive Chef, Butterfield 9 - Washington, D.C.
Adapted by StarChefs

Yield: 4 servings

Bison Marinade

• 4 bison filets (8 ounces each)
• Fresh herbs (rosemary, thyme, bay leaf, garlic)
• 2 Tablespoons olive oil

Combine fresh herbs and olive oil; place filets in mixture. Marinate overnight.

Pinot Noir Essence

• 3 cups Pinot Noir
• 1½ cups veal stock
• 1 Tablespoon butter
• Salt and pepper

In a saucepan, reduce wine to 1/2 cup. Add veal stock and simmer until reduced to 1 cup. Whisk in butter and season with salt and pepper.

Cheese Potato Puree

• 2 pounds of Yukon Gold potatoes
• Salt and white pepper
• 2/3 cup heavy cream
• 3 Tablespoons unsalted butter
• ½ cup Fontina cheese
• ½ cup shredded Cheddar cheese

Boil potatoes in salted water until tender. Rice potatoes with food mill. Boil heavy cream. Add heavy cream to riced potatoes and add butter, salt, and pepper. Then stir in cheeses and return potatoes to the burner and mix until all the cheese is incorporated into the mashed potatoes.

Ramp Cloves & Chanterelles

• 2 cups chanterelles, cleaned and quartered
• 2 Tablespoons butter
• 2 cups blanched ramp cloves (with bulb of a ramp)
• 2 Tablespoons chopped shallots

Saute mushrooms in butter until lightly cooked. Add ramp cloves and shallots. Season.

To Serve

Remove bison fillets from marinade and cook to desired temperature. Spoon potatoes onto plate. Place steaks on potatoes. Top with ramps and chanterelles. Serve with Pinot Noir Essence.

Wine Suggestion: Valhalla Syrah