Sumac-Dusted Bison with Chanterelle Sauce and Beets

Ingredients

• Beets:
• 24 baby beets (about 3 pounds)
• 1/4 cup water
• 1/2 teaspoon extra-virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Bison:
• 8 (4-ounce) bison tenderloin steaks (about 3/4 inch thick)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons canola oil, divided
• 1 tablespoon ground sumac
• Sauce:
• 2 teaspoons canola oil
• 2 cups sliced fresh chanterelle mushrooms
• 1 tablespoon minced shallots
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 small garlic clove, minced
• 1 tablespoon tomato paste
• 2 cups fat-free, less-sodium beef broth
• 1 tablespoon minced fresh parsley
• 1 tablespoon bourbon
• 1 teaspoon minced fresh thyme
• 1 teaspoon all-purpose flour
• 2 teaspoons water
• 1 tablespoon chilled butter, cut into small pieces

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare beets, leave root and 1-inch stem on beets; scrub with a brush. Place in a 13 x 9–inch baking dish; add 1/4 cup water. Cover and bake at 350° for 45 minutes or until tender. Drain; cool slightly. Trim off roots; rub off skins. Cut each beet in half lengthwise; place in a bowl. Drizzle with olive oil; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper, tossing gently to coat.
3. 3. To prepare bison, sprinkle both sides of bison with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of bison to pan; cook 2 minutes on each side or until browned. Repeat procedure with remaining bison and 1 tablespoon oil. Place bison on a broiler pan; sprinkle with sumac. Bake at 350° for 8 minutes or until desired degree of doneness.
4. 4. To prepare sauce, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper, and garlic; sauté for 4 minutes or until tender. Add tomato paste; cook 1 minute, stirring frequently. Add broth, parsley, bourbon, and thyme; bring to a boil. Reduce heat; simmer for 5 minutes. Combine flour and 2 teaspoons water; add flour mixture to mushroom mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat. Gradually add butter to mushroom mixture, stirring until butter melts. Serve sauce with bison and beets.