Roasted Bison with Watercress
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This bison loin with watercress is one of my favorite weeknight dinners because it comes together in under an hour, yet tastes elegant enough for company. Bison is leaner than beef, making it a wonderful protein choice, and the peppery watercress provides a fresh, nutrient packed complement that brightens the whole plate. The simple lemon and mustard dressing ties everything together beautifully without requiring any fancy techniques. Best of all, the ingredients are straightforward and the cooking process is straightforward too. You'll have a restaurant quality meal on your table before you know it.
Ella x
Ingredients
- 4bison loin steaks(6 oz each, room temperature)
- 946 mlfresh watercress(washed and patted dry)
- 4 tablespoonsextra virgin olive oil(divided)
- 1 teaspoonsea salt
- ½ teaspooncracked black pepper
- 3 tablespoonsfresh lemon juice
- 1shallot(minced)
- 1 teaspoonwhole grain mustard
- 1 tablespoonaged balsamic vinegar
- 2garlic cloves(minced)
- 4fresh thyme sprigs
- 118 mlred radishes(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the bison steaks dry with paper towels and season both sides generously with sea salt and cracked pepper.
Tip: Bison is very lean, so avoid over-seasoning; the natural flavor is delicate and best highlighted simply.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Tip: A hot pan creates a beautiful crust without overcooking the interior.
- 3
Sear the bison steaks for 2-3 minutes per side until a golden crust forms, then place the skillet in the preheated oven.
Tip: Don't move the steaks while searing; this develops the best caramelization.
- 4
Roast for 12-15 minutes until the internal temperature reaches 130-135°F for medium-rare, checking with a meat thermometer.
Tip: Bison cooks faster than beef due to lower fat content, so monitor closely to prevent overcooking.
- 5
While the bison cooks, whisk together lemon juice, minced shallot, mustard, balsamic vinegar, garlic, and remaining 2 tablespoons of olive oil in a small bowl to create the vinaigrette.
Tip: Make the vinaigrette while the meat is in the oven so it's ready when you plate.
- 6
Remove the bison from the oven and place the steaks on a cutting board to rest for 5 minutes before serving.
Tip: Resting allows the juices to redistribute, ensuring tender, juicy meat.
- 7
Toss the fresh watercress and sliced radishes with the vinaigrette in a large bowl, then divide among four plates.
Tip: Dress the salad just before serving to keep the watercress crisp and vibrant.
- 8
Top each portion of watercress salad with one rested bison steak, garnish with fresh thyme, and serve immediately.
Tip: The warmth of the bison slightly wilts the watercress while maintaining its peppery bite.
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