Composition: Grilled American Bison Filet

We showcase the outstanding taste and nutrition of bison, prepared in the style of a fine American steakhouse, with a French touch. A thick and lean bison filet is grilled to perfection over wood fire and served with traditional American garlic mashed potatoes and asparagus, as well as a traditional French red wine and peppercorn sauce.

Composition elements

Grilled Bison Filet
Tenderloin or sirloin of American grass-fed and free-range bison, grilled over wood fire to preferred doneness (very rare or rare recommended)

Garlic-Rosemary Mashed Potatoes
Whole fingerling potatoes mashed with olive oil, infused with roasted garlic and fresh rosemary

Grilled Asparagus
Whole green asparagus brushed with olive oil and lightly grilled over wood fire

Red Wine and Peppercorn Réduction
French sauce made with red wine, peppercorns, and shallots

Staging, plating, substitution, leftover notes

Pairing

This composition is ideal to showcase full-bodied red wines, including fine vintages. We are looking for red wines with a lot of tannins, a strong body, and a hint of residual sweetness. Excellent pairings include Cabernet Sauvignon, Malbec (especially Cahors from France), Bordeaux-style, and Gaillac (France).

What makes it special

Bison is very significant in American culture and history. It was the main source of food and materials for many Native-American people until the 19th century when European-American people massacred millions of bison for political and economic reasons, driving the species to near extinction. Choosing bison is a way to celebrate the revival of this keystone species, as well as Native-American cultures and prairie ecosystems that have depended on it. Be careful to buy only grass-fed, free-range bison for the best quality.

Fine American steakhouse restaurants represent the quintessential American fine dining experience. Their thick and high-quality cuts, cooked to perfection and typically served with aromatic chunky garlic mashed potatoes, remain an inspiration for restaurants serving steaks around the world.

While fine American steakhouses typically do not serve sauces with their meat, steaks in France are traditionally accompanied by a sauce (pepper, red wine, béarnaise, etc). We selected this particular réduction made with red wine and black peppercorns (and other French ingredients) because it is a match in heaven for grilled bison and beef.

Bison is a healthier alternative to beef, with less fat and more protein. We season the bison with only salt and pepper to not overpower its natural subtle game flavor. We also lighten the mashed potatoes by using olive olive (instead of butter and cream) and add fresh rosemary for fragrance.

The crisp asparagus provides a pleasing contrast to the tender meat and soft mashed potatoes, creating a wonderful balance in texture.