Ingredients
2 - 8 ounce Bison Filets
2 ounces of Caul Netting
Salt & Pepper to Taste
Sauce Ingredients
¼ cup Extra Virgin Olive Oil
½ cup Diced Fresh Tomatoes
½ cup Diced Indiana Asparagus
½cup Diced Portobello Mushrooms
¼ cup White Table Wine
Salt and Pepper to Taste
Method:
Season the Bison Filets with Salt and Pepper to Taste
Wrap the Filets with the Caul Netting
Place on Pre Heated Grill at Medium Temperature
Cook 3 minutes on Each Side for Medium Rare
Let Bison Rest for 2 minutes
Sauce Method:
Pre Heat a Sautee Pan
Add the Olive Oil
Add the Tomatoes, Asparagus and Mushrooms
Season with Salt & Pepper to Taste
Cook for 1-2 minutes
Add white wine and cook for an additional minute
Pour Sauce over Cooked Bison Filets and Serve Immediately
Courtesy: Iozzo’s Garden of Italy & The Chef's Academy
