Bison Tenderloin Steaks at the White House

Directions

Bison Steaks Preparations:

1. Marinate bison steaks overnight with oil, garlic, rosemary and black pepper.

2. Remove the steaks from the refrigerator, remove the large pieces of rosemary and then season with salt and pepper on all sides of bison.  Allow the steaks to sit at room temperature for 20 minutes to allow the salt to dilute and penetrate the meat.

3. For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling.  The wood chips should be added to your charcoal 5 minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks.

4. Grill steaks on each side for approximately 5-8 minutes for a medium rare steak, depending on thickness of the pieces.  Remove from grill and allow to rest for 5 minutes prior to serving.

Wild Huckleberry Reduction Preparations:

1. In a heavy sauce pot, sauté mirepoix for 8 minutes on med heat.

2. Add the port wine, 1 cup of the huckleberries and demi glace allowing this to reduce by half.  Strain through a sieve and return to a clean sauce pot.

3. Prior to serving bring sauce to simmer and add the chocolate, huckleberries and butter.  Serve

Pureed Butternut Squash Preparations:

1. Pre heat oven to 400º F, place squash with cut half facing down on a sheet pan in oven and cook until tender, approximately 25 minutes.

2. Remove from oven and allow to cool for 5 minutes.  Scoop flesh into a blender using a spoon.

3. Place the butter, maple syrup, salt and pepper into blender.  Puree on high speed until smooth, adjusting the seasoning as needed.  Place puree in a small sauce pot and cover.

Baby Golden Beets and Green Beans Preparations:

1. Bring 2 quarts of water to a boil and add ½ tablespoon kosher salt.

2. Place beets into water gently and allow to cook for 5 minutes or until tender.  Remove beets using a strainer and set in a bowl.

3. Allow water to return to a boil and gently add the green beans for 3-4 minutes until tender.  Remove the beans from the pot using a strainer and add to the bowl with the beets.

4. Place olive oil in a sauté pan on medium heat, add the shallots to cook until tender. Add the beets and beans and season with salt and pepper to taste.

Red Potato Horseradish Cake Preparations:

1. Place potatoes, ¼ to ½ gal water (or just enough to cover potatoes) and 1 tablespoon salt in a heavy bottom pot and bring to a boil.

2. Allow to simmer for approximately 10-15 minutes until tender.  Drain water and allow to sit in strainer for 5 minutes to allow all water to drain.

3. Place potatoes, Dijon, horseradish, 2 tablespoons butter, heavy cream, remaining salt, pepper and chives back into the same pot you used to boil potatoes.

4. With a large kitchen spoon, stir and smash potatoes until mixed but still chunky.  Adjust seasoning with salt and pepper.

5. Using an ice cream scoop, portion a 3 oz. scoop onto a greased baking sheet.  Form potatoes into a cake shape and top with remaining 1 tablespoon of butter dividing equally among the 10 cakes.

6. Place potatoes under the broiler for 4-5 minutes or until golden brown

Strawberry Preserve and Red Cabbage Preparations:

1. Place the cabbage, vinegar, sugar and water in large heavy bottom pot.

2. Bring liquid to a boil then reduce heat and simmer for 2 to 3 hours or until liquid has reduced to a syrup like consistency, stirring occasionally.

3. Add the strawberry preserves to the cabbage and stir until fully incorporated.  Adjust sweetness with salt if too sweet to your liking.