Roasted Bison with Pea and Herb Crust

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.