Roasted Bison with Sweet Potato and Herb Crust

Instructions

1. 1

   Preheat your oven to 400°F. Toss the sweet potato wedges with 2 tablespoons of olive oil, half the salt, and a pinch of pepper. Spread them on a baking sheet and roast for 20 minutes until they begin to soften and caramelize.

   Tip: Cut all wedges to similar thickness so they cook evenly.

2. 2

   While potatoes roast, pat the bison steaks dry with paper towels. Rub them on both sides with the remaining salt and pepper, then brush with Dijon mustard.

   Tip: Bison is very lean; avoid over-handling to prevent toughness.

3. 3

   Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat until just smoking. Sear the bison steaks for 3 minutes per side to develop a golden crust.

   Tip: Don't move the steaks while searing—let them develop color undisturbed.

4. 4

   Transfer the seared steaks to the oven on a separate rack alongside the sweet potatoes. Roast for 8-12 minutes until the internal temperature reaches 130-135°F for medium-rare.

   Tip: Bison cooks faster than beef, so use a meat thermometer for precision.

5. 5

   In the skillet, melt butter over medium heat and add the minced garlic, fresh rosemary, and thyme. Toast for 1-2 minutes until fragrant.

   Tip: Keep the heat moderate to prevent the garlic from burning.

6. 6

   Remove the steaks and potatoes from the oven. Arrange them on a serving platter and immediately brush the steaks with the warm herb butter.

   Tip: This step adds richness and keeps the meat moist.

7. 7

   Deglaze the herb pan with balsamic vinegar and lemon juice, scraping up any browned bits. Drizzle this reduction over the entire dish.

   Tip: The acidity brightens the rich, gamey flavors of the bison.

8. 8

   Let the steaks rest for 5 minutes before serving alongside the roasted sweet potatoes and drizzled with any pan juices.