Roasted Bison Filet Mignon with Pan Gravy, Smashed Potatoes and Cilantro Rice with Roasted Garlic and Edamame

This popular recipe combines our melt-in-your-mouth bison filet with a deliciously smooth gravy, tender potatoes and rice with an exotically delicious twist.

Roasted Bison Filet Mignon with Pan Gravy
4 - High Plains Bison Filet Mignon steaks, 6 oz. each
1 teaspoon salt
1/2 teaspoon ground rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon granulated garlic
1/4 stick softened butter, room temperature
2 cups hot water
2 1/2 cups canned beef broth
1/2 cup medium-dry sherry
4 teaspoons arrowroot, dissolved in 2 tablespoons cold water

Preheat oven to 500ºF.

Let the Bison Filet Mignon Steaks rest 1 hour at room temperature. In a small bowl knead together the rosemary, the salt, and the 1/4 stick of butter and rub the meat with the mixture. In a roasting pan, roast the meat in a preheated oven for 10 to 15 minutes for medium-rare. Transfer to platter to keep warm. Add the broth and sherry to the pan juices in the roasting pan scraping up the brown bits. Bring to a boil, and then reduce to simmer the broth and sherry mixture until it is reduced by half. Stir the arrowroot mixture and add it to the gravy, stirring. Simmer the gravy, stirring, for 3 minutes, add salt and pepper to taste. Transfer the gravy to a heated sauceboat. Serve the steaks with the pan gravy.

Smashed Potatoes
2 lbs. potatoes (about 4 medium), peeled, cut into 2-inch pieces
1/2 cup canned low-salt chicken broth, hot
1/4 cup sour cream
1/4 cup butter
Pinch of ground nutmeg

Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan. Coarsely mash potatoes, adding enough chicken broth to moisten. Stir in sour cream, butter and nutmeg. Season potatoes to taste with salt and pepper and serve.

Cilantro Rice with Roasted Garlic and Edamame
1 1/2 cups basmati rice
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon finely chopped fresh jalapeño chile including seeds (from 1 chile)
3 tablespoons vegetable oil
2 cups water
1/2 teaspoon salt
1 cup packed fresh cilantro sprigs
2 scallions, chopped

Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 30 minutes, then drain well in a sieve.

Cook ginger and jalapeño in 1 tablespoon of vegetable oil in a 4-quart heavy pot over moderate heat, stirring, until chile is softened, about 2 minutes. Add rice and cook, stirring, until fragrant, about 2 minutes. Stir in water and 1/2 teaspoon salt and bring to a boil, covered. Reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes.

Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and transfer to a large bowl.

While rice cooks, pulse together cilantro, scallions, and remaining 2 tablespoons oil and 1/2 teaspoon salt in a food processor until finely chopped.

Add cilantro mixture to cooked rice and stir gently until combined well.