Bison Striploin Steak Juniper Calvados Fennel Hazelnut

Bison Strip Steaks w/ Juniper Calvados Sauce

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Bison Striploin Steaks with Juniper Calvados Sauce, Roasted Fennel & Hazelnut

Makes 4 Servings
wine WINE PAIRING
Ribero del Duero

Bison Striploin Steaks with Juniper Calvados Sauce, Roasted Fennel & Hazelnut

Bison has a rich, bold flavor, but is exceptionally lean.  This makes it very healthy, but also a good choice for sauces that moisten it.  We’ve paired it here with a juniper berry, butter & calvados sauce.

We cooked the striploin sous vide for convenience and to help keep it moist, but you could also roast it or slice it into steaks & sear them on the stovetop.

You’ll have extra juniper berry butter left over, which can be frozen for long term storage and would be an amazing addition to potatoes and/or any game meats.

Bison Strip Steaks w/ Juniper Calvados Sauce
INGREDIENTS
  • Roasted Fennel:
  • 1 Large Fennel Bulb, cleaned & sliced into thick wedges
  • 1 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • Juniper Butter:
  • 1/2lb Unsalted Butter, softened
  • ½ tsp Juniper Berries
  • ½ tsp Sea Salt
  • 1 tsp Honey
  • Date & Calvados Pan Sauce:
  • ¼ cup Calvados
  • ¼ cup Beef Stock (lowest salt possible)
  • 1 tbsp Date & Shallot Jam Recipe
  • 2 tbsp of the Juniper Butter

DIRECTIONS

1

Preheat your sous vide bath to 120°F.
2

Season the striploin portion with salt (use less than you would use when searing or roasting) & vacuum pack it.
3

Put the striploin in your sous vide bath, let it return to 120°F, and cook for 2 hours.
4

Make the Juniper Butter: While the striploin is cooking, grind the juniper berries & sea salt to a fine powder in a spice grinder.

Mash them into the butter, along with the honey, to make a compound butter.

Spread the butter on parchment paper or plastic wrap into a long cylinder.  Wrap tightly & chill thoroughly in the fridge.

5

Toward the end of the bison cooking time, preheat your oven to 400°F.
6

Toss the fennel bulb pieces with their olive oil & salt, spread them out on a baking sheet, and roast them until tender.
7

Remove the striploin from the vacuum bag and dry it off. Sear it on all sides in a hot, oiled pan, just until it develops a browned crust.  Remove it from the pan to rest, loosely covered with foil.
8

Deglaze the pan where you seared the bison with the calvados and beef stock. Simmer the calvados to reduce it by half, then stir in the juniper butter & date shallot jam.
9

Slice the striploin into steaks or thin slices fanned out on plates. Serve them with the roasted fennel bulb, drizzled with the juniper & calvados sauce.

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