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Bison Filet with Goat Cheese, Toasted Pine Nut Dried Cranberries (recipe)

(WSYX/WTTE)

Bison Filet with Goat Cheese, Toasted Pine Nut Dried Cranberries

Ingredients:

•8 oz. Bison Filet
•1 tsp. Salt and Pepper
•1 oz. Goat Cheese
•1 tsp. Toasted Pine Nuts
•1 tsp. Reconstituted Dried Cranberries (soak in warm water for 5 minutes before using)

Procedure:

•Let bison filet and goat cheese sit out at room temperature for 1 hour before cooking
•Season the bison filet with salt and pepper; cook to your desired doneness, place room temperature goat cheese on top and place under a broiler or your can torch the top for color (if you don’t want to use either you can also place in a 400’ oven or grill with a lid and just put the goat cheese on 3-5 minute before the filet is cooked to your doneness)
•Top goat cheese with reconstituted cranberries and toasted pine nuts

Port Wine Reduction:

•3 Cups Ruby Port Wine
•1 Cup White Sugar

Procedure:

•Bring port wine and sugar to a boil over medium heat in a stainless steel saucepan
•Reduce heat to simmer and reduce mixture syrup consistency

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