Apr 24, 2023

Reverse Sear Bison Filet with Caramelized Shallots on Toast by @KiowaFoodie

Kara @KiowaFoodie has done it again with this no-fail method that allows you to slowly and gently cook your bison so your filets will always have a perfectly tender, pink center. When ready, you will finish them with a quick sear for a dark crust. Slice and serve your filets with caramelized shallots and garlic. This simple dish can stand alone or be served on toast with a tangy vinaigrette for a special brunch treat.

Another advantage to the reverse sear method is the ability to make these ahead of time and cook them quickly for a no-fuss gourmet meal.

Check out more of Kara's tasty creations at @KiowaFoodie and @KiowasBakery on Instagram - you can also find her Native American influenced scratch made baked goods at the Farmers Market at Scissortail Park.

Reverse Sear Bison Filet with Caramelized Shallots on Toast

This simple dish can stand alone or be served on toast with a tangy vinaigrette for a special brunch treat.

This no-fail method that allows you to slowly and gently cook your bison so your filets will always have a perfectly tender, pink center. When ready, you will finish them with a quick sear for a dark crust. Slice and serve your filets with caramelized shallots and garlic.

Find more of Kara's recipes on her pages @KiowaFoodie & @KiowasBakery

Author:

Kara - The Kiowa Foodie

Image of Reverse Sear Bison Filet with Caramelized Shallots on Toast

Ingredients

2 bison filets
Kosher salt
4-6 shallots, thinly sliced
4 garlic cloves, halved
4 pieces of good bread, toasted
Microgreens for garnish

Vinaigrette

2 tablespoons extra virgin olive oil
2 teaspoons of Sherry vinegar
½ teaspoon or one big pinch of kosher salt, more as desired
¼ teaspoon or a couple of cracks of fresh black pepper

Directions

Rinse bison filets and pat them dry with paper towels. Then, generously rub salt and fresh, cracked pepper on both sides of your filets. Use with 2 teaspoons of kosher salt and 1 teaspoon of pepper per filet. Afterwards, add your dry brine filets to a bowl for 30 minutes to overnight in the refrigerator.
Preheat your oven to 250°F. When the oven is hot, add your room temp filets to a wire rack on a rimmed baking sheet. Cook for approximately 30 minutes, or until the internal temp reaches at least 125°F. Remove and set aside or refrigerate until you are ready to sear. If you refrigerate your filets, wrap them well and bring them back up to room temp before you sear them.
Preheat a skillet on medium-high heat. Add two tablespoons of brown butter and your shallots and garlic. Reduce heat and add 1 tablespoon of sherry vinegar. Cook until jammy and taste for salt. Add more butter and vinegar as desired.
Heat a skillet with a tablespoon of olive oil and sear your filets on both sides until you develop a dark crust on each side. Then, remove them from heat to a plate. Allow your filets to cool for a few minutes before slicing and serving.
Brown toast. Choose a small baguette for smaller bites for guests, or a larger sourdough or rustic loaf for a special brunch dish for two. Add sliced bison, caramelized shallots, microgreens, and vinaigrette.