Roasted Bison with Cassava
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
Here's a wonderful dish I've been making lately that feels restaurant quality but comes together faster than you'd expect. Bison is such a lean, flavorful meat that deserves something equally special, and roasted cassava root is the perfect complement. What I love about cassava is that it's naturally gluten free and packed with vitamin C, making this meal as nourishing as it is delicious. The whole thing takes under an hour from start to finish, which means you can have an impressive dinner on the table on a weeknight without stress. The pan sauce brings everything together beautifully, creating something that tastes like you spent all day cooking.
Ella x
Ingredients
- 4bison ribeye steaks(8 oz each, room temperature)
- 1 kgcassava root(peeled and cut into fries)
- 6 tablespoonsolive oil
- 2 teaspoonskosher salt
- 1½ teaspoonsfreshly cracked black pepper
- 4fresh rosemary sprigs
- 4fresh thyme sprigs
- 6garlic cloves(smashed)
- 3 tablespoonsunsalted butter
- 177 mlbeef broth
- 2 tablespoonsbalsamic vinegar
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Preheat oven to 425°F. Toss cassava fries with 3 tablespoons olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 35-40 minutes, stirring halfway through, until golden and crispy.
Tip: Cut cassava fries to uniform thickness for even cooking.
- 2
While cassava roasts, remove bison steaks from refrigerator 20 minutes before cooking. Pat completely dry with paper towels and season generously with salt and pepper on both sides.
Tip: Dry meat ensures better browning and crust formation.
- 3
Heat remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat until smoking. Carefully place bison steaks in the pan and sear for 3-4 minutes per side for medium-rare, working in batches if needed.
Tip: Bison is very lean; avoid overcooking to prevent dryness.
- 4
During the last minute of searing, add butter, garlic cloves, rosemary, and thyme to the pan. Tilt skillet and baste steaks continuously with the foaming herb butter.
Tip: Basting adds incredible flavor and tenderness to the meat.
- 5
Transfer seared steaks to a cutting board and tent loosely with foil. Let rest for 8-10 minutes while you prepare the pan sauce.
Tip: Resting allows juices to redistribute throughout the meat.
- 6
Pour off excess fat from the skillet, leaving about 1 tablespoon. Add sliced shallots and sauté over medium heat for 2-3 minutes until softened and fragrant.
Tip: Shallots add sweetness and depth to the sauce.
- 7
Deglaze the pan with balsamic vinegar, scraping up all browned bits from the bottom. Add beef broth and simmer for 4-5 minutes until sauce reduces by half and coats the back of a spoon.
Tip: The browned bits (fond) are liquid gold for sauce flavor.
- 8
Divide roasted cassava fries among four plates. Slice each bison steak against the grain and arrange on top. Drizzle pan sauce over steaks and around the plate, then serve immediately.
Tip: Slicing against the grain makes each bite more tender.
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