Roasted Bison with Lotus Root and Herb Crust
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to prepare when I want something truly special but don't have all evening to spend in the kitchen. Bison is incredibly lean and nutritious, packed with more protein and less fat than beef, making it a guilt free indulgence. The herb crust locks in the meat's natural juices while the roasted lotus root adds an elegant earthiness that rounds out the plate beautifully. What I love most is that the whole meal comes together in under an hour, with minimal prep work. It's impressive enough for guests but simple enough for a weeknight dinner when you want to feel a little fancy.
Ella x
Ingredients
- 4bison ribeye steaks(6 oz each, room temperature)
- ½ kgfresh lotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonsfresh thyme(chopped)
- 2 tablespoonsfresh rosemary(finely minced)
- 4garlic cloves(minced)
- 5 tablespoonsextra virgin olive oil(divided)
- 1½ teaspoonssea salt
- 1 teaspooncracked black pepper
- 1 tablespoondijon mustard
- 2 tablespoonsbalsamic vinegar
- 2shallots(thinly sliced)
- 237 mldry white wine
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the lotus root slices with 2 tablespoons of olive oil, half the sea salt, and a quarter of the black pepper. Spread them on a baking sheet in a single layer.
Tip: Lotus root crisps up beautifully when given enough space on the pan—avoid overcrowding.
- 2
Roast the lotus root for 20-25 minutes, stirring halfway through, until the edges are golden and tender. Remove and set aside.
Tip: The lotus root should have slight browning for the best texture and flavor.
- 3
While the lotus root roasts, combine the chopped thyme, minced rosemary, minced garlic, and remaining sea salt and black pepper in a small bowl. Stir in 1 tablespoon of olive oil and the dijon mustard to form a thick paste.
Tip: This herb crust adds tremendous flavor—don't skip grinding the herbs finely.
- 4
Pat the bison steaks dry with paper towels. Season both sides lightly with salt and pepper. Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Tip: Bison is very lean, so avoid overcooking; medium-rare is ideal.
- 5
Sear the bison steaks for 3-4 minutes per side for medium-rare. Transfer to a plate and spread the herb crust evenly over the top of each steak.
Tip: Don't move the steaks around while searing—let them develop a nice crust.
- 6
Return the herb-crusted steaks to the skillet, herb-side up, and transfer to the oven for 6-8 minutes to finish cooking and set the crust.
Tip: Check internal temperature with a meat thermometer—135°F for medium-rare.
- 7
Remove steaks and tent loosely with foil. In the same skillet, sauté the sliced shallots over medium heat with the remaining olive oil until softened, about 3 minutes. Deglaze with white wine and balsamic vinegar, scraping up any browned bits.
Tip: This pan sauce captures all the flavorful drippings from the bison.
- 8
Simmer the sauce for 2-3 minutes until slightly reduced. Plate the roasted lotus root alongside each bison steak and drizzle with the warm pan sauce. Serve immediately.
Tip: Serve on warmed plates for the best dining experience.
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