Join the Chef's Roll community, click here to get linked into a world of opportunities.

Seared Bison with Mushrooms and Farro

Pan seared  Noble Premium Bison teres major with herbs, garlic, and butter until medium rare and served with sautéed mushrooms, farro, fresh figs, and parsnip puree.⁠

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Noble Premium Bison.



Teres Major

INGREDIENTS

  • 1 loin Noble Premium Bison Teres Major
  • 3-4 cloves Garlic
  • 1+ tbsp. Butter
  • Herbs

METHOD

  1. I like to score my proteins prior to searing to help create more crust but not necessary (see video). Season and sear in a cast iron pan.
  2. Flip and baste with butter, garlic, and herbs until cooked to medium rare/medium at most.
  3. Let rest and slice in medallions.

Mushrooms

INGREDIENTS

  • Bison Fat Remnants
  • Mushrooms
  • Butter

METHOD

  1. Keep the fat and remnants from the steak in the pan. This will help impart flavor into the mushrooms.
  2. Sear on high heat and turn down to medium when browned.
  3. Add in a nob of butter to coat the mushrooms.

Farro

INGREDIENTS

  • 1/2 cup approx. Farro 
  • Stock, to cover +

METHOD

  1. Cook farro until tender by bringing to a boil and reducing to simmer.  Add more liquid if farro doesn’t become tender and your liquid absorbs into the grain.
  2. Strain if any liquid remains. Toss with fresh fig and sliced raw snap peas.

Parsnip Puree

INGREDIENTS

  • 2-3 ea. Parsnips
  • 1 cup Cream
  • Stock, to cover

METHOD

  1. Cook down parsnips in stock and cream.
  2. Reduce until thick.
  3. Blend. Add liquid until desired consistency.