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Chipotle Encrusted Bison with Port Wine Sauce Print Email


Bison or beef Tenderloin or Rib Eye steaks or roast (allow about 8 oz per person - also great with other beefsteaks and lamb)
1 part minced garlic
1 part olive oil
1 part Tony's Costillas con Chipotle seasoning*
More Than Gourmet Red Wine Reduction Sauce**, or Port Wine Sauce - recipe follows**

Remove steak or roast from package - pat dry with paper towels.

Blend minced garlic with olive oil and rub heavily on bison steak or roast (increase amounts as needed). Sprinkle generously with Costillas con Chipotle seasoning, or optional seasoning blend - rest at cool room temperature for 2 hours, if time allows.

Grill steaks over direct medium high coals, searing about 3-4 minutes per side, transfer to indirect heat to finish - remove at 110-120 degrees internal.

Rest covered on a plate - steaks about 5-10 minutes, roasts about 15 minutes. Slice thinly and transfer to serving plates. Drizzle with Wine Reduction sauce and serve garnished with berries. Wine pairing: choose a fruity California Red Zinfandel or an off dry Riesling. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com


*Costillas con Chipotle is available at Tony's Markets - if not available, crush the following together in a mortar and pestle with an equal amount of oil and garlic
1 dried chipotle, toasted and crushed
2 tsp. whole black peppercorns
1 tsp. pink peppercorns
1 tsp. coarse sea salt
1 tsp. Whole cumin

** More Than Gourmet Wine Reduction Sauce is available at Tony's, simply heat and serve, or simmer with a generous handful of blackberries, crush as they cook and strain before serving. Or try the following tasty reduction...

Port Wine Reduction Sauce
1 package More Than Gourmet Demi-glace
2 TBS butter, separated
3-6 shallots, minced
1 – 1.25 cups Port wine

Prepare demi-glace according to package directions. In second pan, sauté shallots in 2 tsp butter until soft. Add Port (or red wine) and simmer to reduce by 1/2 - 3/4. Stir in demi-glace, simmer to heat through, taste and adjust. Melt in remaining butter and serve. Excellent with beef, bison and lamb – can be re-heated.

Variations: The port can be replaced with any fruity wine - or fruit wine such as cherry or dark berry. A generous handful of blackberries or other sweet ripe berries can be melted into the sauce and strained before serving (with this variation, Gorgonzola cheese makes an excellent garnish). Other variations include sautéed onions, fresh herbs, tomato paste, or mushrooms.

– Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
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