Blackened Bison Sirloin with Wild Mushroom Ragout

Jeff Suddaby shares his recipe for....Blackened Bison Sirloin with Wild Mushroom Ragout

Ingredients                                        serves 4
4-6 oz cuts bison sirloin
2 cups mixed vegetables*
2 cups mixed mushrooms, (Shitake, Portabella, Brown, Oyster, Cremini), quartered
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp butter
6 oz. beef stock
2 cups egg noodles, par-cooked to al dente stage & drained
1 tsp. mixed herbs (2 parts basil, 1 part oregano)
Sea salt and cracked black pepper to taste
4 sprigs of fresh rosemary

Ingredients for Blackening the Bison
1-2 tbsp canola oil
Cast iron pan
Blackened Spice Mix (see below)
      
Blackened Spice Mix
1 part dried oregano
1 part dried whole thyme
5 part salt
5 part paprika
2 part ground black pepper
2 part white pepper
2 part cayenne pepper
1 part dried basil
1 part garlic powder
Mix in a bowl

Method
Heat an ovenproof skillet to med-high, add olive oil and butter; sauté vegetable mixture, mushrooms, oregano, basil and garlic until onion become translucent. Add the beef stock and reduce by one-fourth.  Then add the noodles; stir and taste to season with salt & pepper.  Keep on the lowest heat while the Bison is blackened.

Method for Blackening the Bison
Take the Blackened Spice Mix and rub all over both side of the Bison steak. Dip each steak into the canola oil, place the meat on an elevated rack with paper towel underneath ‘to drain’ off excess oil. Turn

on exhaust fan. Heat a cast iron pan until it is ‘white hot’ Carefully place steak(s) in the hot skillet, sear/cook 3 minutes, using tongs turn over and cook another 3 minutes.  Remove from skillet.

As the food blackens, it literally "dances on air" in the glowing skillet. ‘Blackened’ meat is not burned or overcooked; the high heat actually seals in the juices producing a moist product.

FYI: internal temperature for the Bison is 145ºF for medium rare, 160ºF for medium, and 170ºF for well-done.

To serve:
Place the hot mushroom and noodle mixture onto each plate; add the blackened Bison steak, garnish with a sprig of fresh rosemary.

A few tips on how to blacken foods, i.e., beef, fish, seafood:
Cook in a cast iron skillet
Allow pan & oil to get very hot (referred to as ‘white hot’)
Turn meat over carefully (never use a fork, only tongs)
At home: allow the option of finishing the cooking process in the oven
Always turn on the exhaust fan OR blacken outside!

*Jeff ’s favourite vegetable mixture
Red onion, sliced zucchini, cut into quarters lengthwise, diced green, red and yellow peppers, cored, cut into 1/4 inch strips, sweet potato, peel & julienne 1/2 inch thick, eggplant, cut into 1/2 inch slices and diced 1/2 cup asparagus, cut into 1 & 1/2 inch pieces