Roasted Bison with Pea and Herb Crust
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a recipe I absolutely love making for dinner guests. Roasted bison with pea and herb crust is elegant enough to impress but honestly so simple you can have it on the table in just over an hour. The beauty of bison is that it's incredibly lean and packed with protein, making it a guilt free indulgence that tastes absolutely luxurious. What I adore most is how the crispy panko and fresh herb crust contrasts with the tender, juicy meat inside, while the sweet peas add a lovely pop of color and flavor. Since bison cooks quickly and the whole dish comes together in about 55 minutes total, it's perfect for weeknight dinners or when you want to feel fancy without spending hours in the kitchen.
Ella x
Ingredients
- 4 piecesbison loin steak(about 6 oz each, room temperature)
- 473 mlfresh peas(fresh or frozen)
- 2 tablespoonsfresh rosemary(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 237 mlpanko breadcrumbs
- 118 mlgrated parmesan cheese
- 3 wholeshallots(sliced)
- 3 wholegarlic cloves(minced)
- 3 tablespoonsdijon mustard
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the bison steaks dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Bison is very lean, so avoid overcooking to maintain tenderness.
- 2
In a small bowl, combine panko breadcrumbs, parmesan cheese, chopped rosemary, thyme, and minced garlic. Mix in 2 tablespoons of melted butter until the mixture resembles coarse sand.
Tip: This herb crust adds flavor and creates a beautiful golden exterior.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the bison steaks for 2-3 minutes on each side until browned.
Tip: A quick sear locks in the juices and creates a flavorful crust.
- 4
Brush the top of each steak with dijon mustard, then press the herb-breadcrumb mixture firmly onto the mustard-coated surface.
Tip: The mustard acts as a binder for the crust and adds tangy flavor.
- 5
Transfer the skillet to the oven and roast for 12-15 minutes until the internal temperature reaches 130°F for medium-rare.
Tip: Use a meat thermometer for accuracy; bison cooks faster than beef.
- 6
While the bison roasts, melt 2 tablespoons of butter in a separate skillet over medium heat. Add sliced shallots and cook for 5-7 minutes until caramelized and tender.
Tip: Stir occasionally to ensure even caramelization.
- 7
Add the peas to the shallot skillet, season with salt and pepper, and sauté for 3-4 minutes until the peas are heated through and vibrant green.
Tip: Fresh peas cook quickly, so watch them carefully to avoid overcooking.
- 8
Remove the bison from the oven and let it rest for 5 minutes before serving. Finish the pea mixture with fresh lemon juice.
Tip: Resting allows the meat fibers to relax, ensuring a more tender result.
- 9
Plate each bison steak with a portion of the buttered peas and caramelized shallots alongside. Drizzle any pan juices from the skillet over the top.
Tip: Serve immediately while the herb crust is still crispy and warm.
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