Bison Incident

Some days ago I have discovered on a board in front of a butcher`s shop that they have bison meat for sale. I have heared that bison is supposed to taste really good. I was curious so today morning I went to buy some. Unfortunatly it was sold out, so instead I bought two pieces of Entrecôte from the beef. This was the very first time that I prepared this type of meat at home and yeah it was à point, just as I like it. Served with potato gratin and marsala champignon.

Ingredients:
2 beef entrecôte
salt, pepper
oil
2 parsley roots
2 carrots
100 ml beef stock
fresh parsley
3 big potatoes
200 ml heavy cream
nutmeg, salt, pepper
ementaler cheese
1 tablespoon butter
200 g champignon
100 ml Marsala
200 ml beef stock
2 twig thyme
3 leaves sage
1 twig rosemary
1 bay leaf
1 shallot
salt, pepper

First prepare potato gratin. Peel potato and with a help of a mandoline slice. Butter a muffin form of six. Preheat oven to 200°C. In each form put a layer potato, add salt, pepper and nutmeg. Pour some heavy cream over and add some cheese. Countine doing it as long as it is full. Bake for 25 minutes.


Slice mushroom and fry in butter, put aside.
Pour Marsala, stock in a pot, add herbs and shallot. Reduce and add fried mushroom.
Chop veggies in small cubes and roast in butter. Add stock and cook until it is steamed. Before serving stir in some fresh chopped parsley.
Heat oil and fry entrecôte while turning often: 3/4-1 minute if you want it rare, 1 1/2 for medium rare, 2 1/2 medium and for 4 minutes if you want it well done. This applies for an entrecôte that is about 150 g. When fried season with salt and pepper.