Herb-Crusted Roasted Bison with Crispy Root Vegetables

Instructions

1. 1

   Preheat oven to 425°F. Toss potatoes with 2 tablespoons olive oil, half the rosemary, half the thyme, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

   Tip: Stir potatoes halfway through cooking for even browning.

2. 2

   While potatoes roast, combine the remaining rosemary, thyme, garlic, and dijon mustard in a small bowl. Add 1 tablespoon olive oil to create a paste.

3. 3

   Pat bison steaks dry with paper towels. Season both sides generously with salt and pepper, then coat evenly with the herb-mustard mixture.

   Tip: Bison is very lean, so avoid over-seasoning to prevent drying out.

4. 4

   Heat 1 tablespoon olive oil in a heavy cast-iron skillet over medium-high heat until shimmering. Sear bison steaks for 4-5 minutes per side for medium-rare, depending on thickness.

   Tip: Bison cooks faster than beef due to lower fat content; use a meat thermometer for 130-135°F internal temperature.

5. 5

   Transfer seared steaks to a warm plate and let rest for 5 minutes. Keep the skillet on the heat.

   Tip: Resting allows juices to redistribute, keeping the meat tender.

6. 6

   Pour red wine into the hot skillet to deglaze, scraping up browned bits. Simmer for 3 minutes, then add beef broth and continue simmering for another 3 minutes until sauce reduces by half.

   Tip: The deglazing step adds incredible depth to your sauce.

7. 7

   Remove skillet from heat and whisk in butter until the sauce is glossy and smooth. Season with additional salt and pepper to taste.

8. 8

   Arrange roasted potatoes on serving plates, top with a bison steak, and drizzle generously with the red wine reduction. Serve immediately.

   Tip: Fresh herbs or a squeeze of lemon juice make an excellent garnish.