Chef Beth McWilliam,
Fresh Café
Choose any 5 oz cut of bison steak, season with salt and pepper, grill to desired doneness and serve with free-range Vita eggs, toast and garlic smashed potatoes for a regional take on a breakfast classic.
Ingredients
Garlic Smashed Potatoes
2 lb red skinned potatoes, washed and cubed, skins left on
3 Tbsp canola oil
small pinch cayenne
pinch paprika
salt and pepper to taste
fresh rosemary, leaves trimmed from the stems, chopped
3/4 cup half and half cream
pinch minced garlic
Hollandaise Reduction
1/2 cup white wine
1 Tbsp sherry vinegar
1 tsp lemon juice
1 bay leaf
pinch cayenne
pinch paprika
Hollandaise Sauce
2 egg yolks
1/4 lb butter, melted and clarified, kept warm
1+ Tbsp hollandaise reduction
1 Tbsp lemon juice
chopped chives, for garnish
Method
Garlic Smashed Potatoes
1. Preheat oven to 400°F.
2. In a large bowl, toss potatoes, canola oil, cayenne, paprika, salt and pepper, and rosemary.
3. Roast for 30-40 mins until browned and cooked through.
4. In a large bowl, place hot hashbrowns. Using a potato masher, smash with remaining ingredients and keep warm until served.
Hollandaise Reduction
1. In a small saucepan over medium heat, combine all ingredients. Boil for 5 mins or until reduced by half.
2. Set aside to cool.
Hollandaise Sauce
1. In a double boiler, warm egg yolks and add hollandaise reduction one Tbsp at a time over simmering water. Whisk together until very slightly warmed and thickened.
2. Remove from heat and slowly drizzle and whisk in warm clarified butter.
3. Whisk in lemon juice to season and more reduction to taste.
Assembly
1. Pour hollandaise sauce over steak and garnish with chives.
2. Serve with grilled bison steak and garlic smashed potatoes.
Yield 4 servings