Roasted Bison with Lotus Root and Herb Crust

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.