Cast Iron Bison Loin over Roasted Vegetables, Celery Root Puree & Red Wine Mignonette


8 oz Center Cut Bison Strip Steak
Olive Oil Rub
Salt and Pepper


¼ butternut squash
4 oz white onion
1 parsnip
½ carrot

Celery Root Puree

½ Celery Root
Red Beet Micro Green Garnish


Tblsp Small Diced Red Onion
¼ c Red Wine
2 tblsp Evoo
Pinch Salt
Pinch Pepper
½ tsp Rosemary
½ tsp Thyme
½ Dijon Mustard

Truffle Couscous with Tomatoes
½ c Couscous
1 ½ c Boiling Water
¼ tsp Truffle Oil
Pinch Salt and Pepper
5 Cherry Tomatoes cut in half

Method of Preparation: 
Salt and pepper steak and rub with olive oil.

For the Celery Root Puree:
Medium dice celery root, cover with water, add a pinch of salt and bring to a boil.  Reduce temperature and simmer until the celery root is tender.  Transfer to a blender and puree until smooth.

For the Mignonette:
Mix all ingredients and whisk in a bowl.

For Root Vegetables:
Using Teflon or sauté pan, add olive oil, onion, butternut squash, parsnip and carrot. Cook on medium heat until vegetables are tender.

Transfer steak to cask iron pan or grill and cook to desired temperature.  Transfer to plate. Mignonette can be placed on side or drizzled over steak. Transfer celery root puree to plate.  Add vegetables to plate.