Recipes from Greyhouse Inn


Salmon, Idaho

 Bison Tenderloin Steaks with Mushrooms Recipe

visit inns website
print recipePrinter Friendly Recipe add recipe to albumAdd Recipe To Album

Ingredients:
Mushrooms:
1/2 lb. fresh mushrooms, whole if very small, quartered if large
2 T butter
1 T oil
2 T minced shallots or green onions
1/4 t salt
Pinch of pepper

Saute mushrooms in hot butter and oil for 5 minutes to brown them lightly, stir in shallots/onions and cook slowly for a minute or 2 more. Season and set aside.

Steaks:
6 bison fillet steaks, 1" thick and 2 1/2" in diameter, each wrapped in a strip of bacon
2 T butter, more if needed
1 T oil
1 or 2 heavy skillets just large enough to hold the steaks easily

Instructions:
A handsome presentation for these steaks is a platter decorated with whole baked tomatoes, artichoke hearts cooked in butter. Serve with them a good red Bordeaux.

Dry the steaks on paper towels. Place the butter and oil in the skillet and set over moderately high heat. When you see the butter foam begin to subside, indicating it is hot enough to sear and brown the bison steaks, saute them for 3-4 minutes on each side. They are medium rare if, when pressed with your finger, they offer a suggestion of resistance in contrast to their soft, raw state. Bison should be eaten medium or rare. Salt and pepper and serve on a warm platter. Discard a strip of fat if you wish.


Inns Recipes

  • Bison Tenderloin Steaks with Mushrooms
  • Barbecue Chicken Sandwiches
  • Lemon Chicken with Fresh Herbs

  • Recipes Search
        
     Example: Blueberry Stuffed French Toast

    Select a category:   (optional)
    Appetizers
    Breakfasts
    Breads
    Soups & Salads
    Condiments
    Entrees
    Accompaniments
    Desserts


     Peer Into The Innkeepers Kitchen

    The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!

    Subscribe today!




    contact lanier    |    about lanier    |    buy the book    |    website feedback    |    site map