8oz round of bison filet (Buffalo Filet)
1 tsp of capers Parmesan Cheese
Fresh Ground Pepper
Frisee Lettuce or Mache lettuce
Olive oil 2 table spoons
Sherry Vinaigrette 1/2 tsp
Meat:
Wrap your filet in plastic and freeze
When ready to serve, slice filet in paper thin rounds and place overlapping on plate.
Sauce:
Whisk Olive oil and Sherry Vinaigrette
Method:
1. Make sure your plate is cold, you can keep them in the fridge while prepping this dish.
2. Poor a little olive oil on the plate to keep meat moist.
3. Place the sliced rounds of bison meat on the plate.
4. Add a little sauce in the center also lightly over and around the plate.
4. Add fresh ground pepper, capers and parmesan cheese.
5. In this photo I used frisee lettuce, you can also use a darker green lettuce called mache.
This dish is absolutely delicious for any time of the year! My favorite on weekends with a nice glass of wine!
Enjoy,
Melisa Michelle
Executive Chef
Caliber Hospitality, LLC
