Ingredients List: Grass Fed Free Range Bison Filets (Bowood Farms, Clarksville, MO), (Marinade) Organic Habanero Chili, Organic Strawberry Jam, Organic Shallot, Organic Cranberry Juice, White Vinegar, Organic Canola Oil, Kosher Salt, Pepper (Salad) Organic Yellow Brandywine Tomato, Organic Cucumber, Organic Bi-Color Corn, Olive Oil, Balsamic Vinegar, Kosher Salt, Pepper (Topping) Organic Purple Beauty Bell Pepper, Organic White Onion
Here in Missouri, we are lucky to have access to grass fed bison at our local grocery and farmers markets. While using bison as a replacement for beef is becoming a bit more common, I still relish plating up thick cuts like New York Strip and Filet Mignon for friends and watching them enjoy this healthy and low fat dish for the first time.
Cooking bison is not as easy or forgiving as beef, and the home cook should plan ahead to ensure success. The biggest issue is bison’s low fat content. Unlike feed lot raised beef and its superior fat marbling, bison is quite lean and prone to drying out if over cooked.
For my habanero and strawberry filet mignon recipe I begin about 8 hours before starting my grill with a marinade of habanero chili, strawberry jam, shallot, white vinegar, canola oil, kosher salt, fresh cracked pepper and cranberry juice. The goal is to infuse a balance of the scorching habanero with the natural sugary sweetness of strawberries and cranberry while adding a bit of moisture to the meat before cooking.
Grilling and heat management play a big part in how your bison will finish. Personally, I prefer my steaks rare to medium rare, so how you approach your bison steaks is of the utmost importance. I use a two zone cooking method, leaving one side of my grill rocket hot to sear each steak, then move to a second zone of very gentle heat to finish the cooking. For bison I’m not looking for the great diamond pattern that I would get on a beef steak, instead, I want to get the best sear I can the first time around then get it off the flame.
I have read that some cooks will leave a bison steak slightly frozen in the center before grilling. While I am sure this will buy you some extra insurance against overcooking your steak, I have not attempted this cooking method. For me, a little planning is all the insurance I feel I need to turn out a perfectly grilled steak.
Total cooking time should be about half to two-thirds that of a beef steak of equal size. On my grill, that’s about a sear on each side for a minute, then about 6 to 7 minutes on indirect heat. You’ll have to give it a try with your equipment as not two flames cook quite the same.
Pre-work:
Before getting to the marinade, a word of caution on the use of habanero, one of the hottest chili peppers available to the home chef. At 200,000 to 300,000 Scoville units, this is a food that should be handled with extreme care and respect. A run in with a jalapeno that I grew several years ago and my contact lenses has made me a firm believer in the use of latex gloves when handling most members of the Capsicum genus. Save for the stem, the entire chili is edible, but the real heat lives in the seeds and rib walls inside the fruit and I usually trim and discard these parts before use - especially if I intend to serve habanero to guests.
The habanero in this marinade is used to impart heat, but it is nicely complemented by the use of strawberry and cranberry to create a spicy, sweet liquid for the filets to sit in. You can also substitute fruits like peaches or nectarine if they are local and in season. The goal is balance and your options are many.
1. I begin by placing one seeded and de-ribbed habanero, two shallots and three tablespoons of strawberry jam in a food processor or blender.
2. Add two or three tablespoons of white vinegar, one fourth cup of cranberry juice and two to three tablespoons of canola oil.
3. Salt and pepper to taste.
4. Blend for ten seconds, then check to make ensure all the ingredients have been incorporated into a viscous liquid. Makes enough marinade for two filets.
5. Place filets into a plastic bag, cover with marinade and seal. To ensure the best liquid to meat contact possible, try to remove as much air from the bag before closing. Place the bag in a plastic or glass container and place in your refrigerator. I recommend eight hours, but an overnight rest would be totally acceptable.
Bringing It All Together:
1. Preheat two zone grill as written above.
2. Oil down grill grate to prevent sticking, grill filets to rare/medium rare, per your grilling equipment
3. Remove from heat and rest under tented foil for several minutes before serving.
After Thoughts:
I like to caramelize some onion and bell pepper as a side to complement this steak, perhaps mixed with some roasted habanero for the culinary adventurous. Serve with a side of heirloom tomato and cucumber salad, dressed simply with olive oil and balsamic vinegar.
Enjoy.
