Roasted Bison with Fennel

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the bison steaks dry with paper towels and season generously on both sides with sea salt, black pepper, and the toasted fennel seeds.

   Tip: Bison is very lean, so bringing it to room temperature ensures even cooking and prevents a tough exterior.

2. 2

   Toss the fennel quarters with 2 tablespoons of olive oil, salt, and pepper. Spread them on a separate sheet pan and roast for 20 minutes until they begin to caramelize at the edges.

   Tip: Start the fennel first since it needs more time to become tender and develop color.

3. 3

   Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over high heat until it shimmers. Sear the bison steaks for 3-4 minutes per side until a golden brown crust forms.

   Tip: A hot pan is essential for creating a flavorful crust without overcooking the lean meat inside.

4. 4

   Add the smashed garlic and fresh thyme sprigs to the pan with the bison, then transfer the skillet to the oven. Roast for 8-12 minutes until the internal temperature reaches 130-135°F for medium-rare.

   Tip: Bison cooks faster than beef, so check the temperature regularly to avoid overcooking.

5. 5

   Remove the bison steaks from the skillet and place them on a warm plate to rest for 5 minutes. Discard the thyme sprigs and garlic.

   Tip: Resting allows the juices to redistribute throughout the meat, ensuring maximum tenderness.

6. 6

   Place the skillet on the stovetop over medium-high heat and deglaze with the red wine, stirring to lift any browned bits from the bottom. Let it simmer for 3 minutes to reduce by half.

   Tip: Those caramelized bits on the pan add deep, complex flavors to your sauce.

7. 7

   Pour in the beef stock and balsamic vinegar, bringing the mixture to a gentle simmer. Cook for 4-5 minutes until the sauce thickens slightly and coats the back of a spoon.

   Tip: The reduction should become glossy and coat the spoon - this indicates proper consistency.

8. 8

   Whisk in the cold butter until fully incorporated, creating a silky finish. Taste and adjust seasoning with additional salt and pepper if needed.

   Tip: The butter enriches the sauce and gives it a luxurious mouthfeel.

9. 9

   Divide the roasted fennel among four plates, top each with a bison steak, and drizzle with the red wine reduction. Serve immediately while everything is hot.

   Tip: Plate while hot - bison cools quickly due to its lean nature.