Bison Carpaccio with Marinated Royal Blue Stilton

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An excellent blend of flavours with Bison Carpaccio in marinated Royal Blue Stilton. 2002 Culinary Competition Participant

Bison Carpaccio

Method

Roll the tenderloin (which has been cleaned of silver skin, and other chewy bits,)in the cracked pepper until coated (most will fall off during searing).
Heat a heavy frying pan (cast iron works best) until very hot, then coat with olive oil.
Carefully place the tenderloin in the hot pan and begin to roll it over, slowly, to ensure even searing.
Remove the meat from the pan when nicely browned. The Bison should still be raw inside. Let it cool completey.
Wrap the tenderloin tightly into a log shape with plastic wrap.
Place in the freezer until firm but not solid.
When almost frozen through, remove from the freezer, take off the wrap, and slice very thinly (approximately 2 mm) with a very sharp knife. Place the slice between 2 layers of thick plastic wrap, and tap gently with the flat side of a meat mallet to make the slice paper thin.
Arrange 5-6 slices per portion (hopefully with some measure of artistry) on a plate and garnish with 2 oz of marinated Royal Blue Stilton, a big parsley sprig, freshly cracked pepper, and a drizzle of the best extra virgin olive oil you can get. Stilton Marinade 1/2 litre 4 oz Metaxa Brandy 2 tbsp Dijon Mustard 2 tbsp Rosemary Puree Fresh Cracked Pepper to taste 1 lb

Stilton Cheese

Mix together all ingredients, except the cheese.
Carefully cut Stilton into 2 oz even chunks and submerge into mixed marinade. (Mix the marinade again just before adding cheese, as the ingredients will settle.)
Let sit in the refrigerator over night.
Remove from the marinade and let drain for 1/2 hour before serving.

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