Bison is a healthy red meat!
At Pritikin Longevity Center & Spa, Executive Chef Anthony Stewart indulges guests in Bison with mushrooms and Onions that leaves no steak-lover missing anything. With just 1 gram of saturated fat for each 4-ounce serving, bison is the “good” red meat.
Recipe courtesy Executive Chef Anthony Stewart, Pritikin Longevity Center & Spa www.pritikin.com
Cooking Tips: For grass-fed bison tenderloin cuts, chef Anthony7 says, “The cooking time should be short and fast. Because the meat does not have any marble (fat pockets), searing at high temps on each side for 90 seconds creates a nice crust and seals the juices in. Let the meat sit for another 2 to 3 minutes, and it will cook more, reaching a medium rare doneness. For grass-fed meat products, we do not recommend cooking beyond medium doneness because they will become rubbery due to the lack of fat.”
4 four-ounce grass-fed, free-range bison steaks
½ pound button mushrooms, cleaned and sliced
½ pound shiitake mushrooms, cleaned and sliced
4 garlic cloves, finely sliced
½ pound onions, thinly sliced
1 ounce balsamic vinegar
¼ cup red wine
¼ cup Knudsen® Low-Sodium Very Veggie Juice
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh tarragon
- Heat a large nonstick sauté pan over high heat. Sear bison for about 90 seconds per side, or until a crust is formed, but the meat is not fully cooked. Remove bison from pan and set aside.
- Add mushrooms, garlic, and onions to the pan; sauté until soft and lightly browned, about 4 minutes.
- Deglaze pan with vinegar. (To deglaze: Pour vinegar into pan, then gently scrape bottom of pan with a wooden spoon to loosen the caramelized juices.)
- Add wine, Knudsen® Low-Sodium Very Veggie Juice, thyme, and tarragon. Simmer for two minutes.
- Add bison steaks back to pan and simmer until bison is cooked through.