Bacon Wrapped Bison Steak

Bleu Cheese Crumble, Rosemary & Olive Oil Whipped Potatoes, Roasted Corn Puree, Red Wine Reduction

For the Roasted Corn Puree:

2 Ears of Corn

1 Tbsp Butter, cut into 4 pieces

Sea Salt, to Taste + Extra

¼ C. Heavy Cream

1 Tbsp. Water

½ Tsp Garlic Powder

Preheat oven to 400 degrees. Remove husks from corn and place on foil on an oven proof pan. Scatter butter throughout pan and sprinkle corn with sea salt. Cover corn with foil. Place in oven and let roast for about 20 minutes, turning halfway through. Remove from oven and let cool. Cut corn kernels from ear. Place in food processor with cream, water, garlic and a pinch more of sea salt. Puree until smooth. Warm in microwave for 30 seconds before serving.

For the Bison:

2 Bison Tenderloin Steaks, about 6 oz each

1 Tbsp. Olive Oil

1 Tbsp. Worcestershire Sauce

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

2 Thyme Sprigs

Salt, Pepper to taste

2 Strips of Bacon

1 Tbsp. Crumbled Bleu Cheese

½ Tbsp. Panko Breadcrumbs

Place steaks in a Ziploc bag. Combine olive oil, Worcestershire sauce, garlic powder, onion powder, thyme,  salt and pepper. Place mixture in Ziploc over the steaks and seal. Shake to ensure steaks are fully coated with marinade. Place in fridge for at least 4 hours, up to overnight. 

Remove from fridge. Discard bag with marinade and use paper towel to pat steaks dry.

Wrap each steak with a slice of bacon and place a toothpick in to secure. Place in cast iron pan and cook for about 4-7 minutes on each side, depending on thickness and preferred doneness.

While  cooking, preheat broiler and once preheated, turn off.

Combine bleu cheese and breadcrumbs and top each steak with half of the mixture. Place in the oven and remove once cheese is fully melted.

For the Rosemary Olive Oil Whipped Potatoes:

1 Large Russet Potato

1 ½ Tbsp. Heavy Cream (Can sub with milk for a lower calorie option)

1 Tbsp. Butter

1 Tbsp. Olive Oil

1 Tbsp. Dried Rosemary

Salt, to taste

Bring a medium sized pot of water to a boil. Add potatoes and cook until soft, about 10 minutes. Drain and place back on the stove over low heat. Mash potatoes well and let dry out before adding heavy cream and butter. Mix until butter is melted completed. Add olive oil, rosemary and salt. Keep warm until serving.