May 10th, 2008
Pan Seared Bison Steaks with Roasted Asparagus
I thought I’d take advantage of the fact that asparagus are in season. So, dinner tonight was pan seared bison steaks with roasted asparagus.
Unfortunately, I didn’t write anything down. But I can try to describe for you what I did.
To roast the asparagus, I snapped the ends off and laid them in a single layer on a baking dish. I preheat the oven to 350 degrees, sprinkled the asparagus with oil, salt, and pepper, and roasted it for about 15 minutes. I took it out of the oven and sprinkled them with lemon juice.
To prepare the steaks, I sprinkled each side with salt and pepper and let it sit for about five minutes before I seared it. I let the steak cook for about six minutes each side. When both sides were done, I transfered it to a plate and let it sit. I poured about a cup of wine in the pan and scraped all the brown bits from the bottom of the pan. After the liquid reduced by half, I added two tablespoons of butter and let it melt.
I poured the sauce over the steak after I plated it and before I put the asparagus down. I didn’t want the sauce to go on the asparagus so I waited.
It was really satisfying. I prefer bison over beef because of its taste, and it’s a lot leaner.
