Bison Medallions Woronoff
A classy dish.
- 6 - 120 gram (4 oz.) bison medallions (tenderloin)
- 120 grams (4 oz.) Café de Paris Butter (see below)
- 1 ¾ cup (425 ml) 35% cream
- 1 ¾ cup (425 ml) sour cream
- 1/2-cup (125 ml) Long English cucumbers (pealed and cut in thin slices)
- 7 oz. (210 ml) jus gravy mix
- Chopped parsley
Café de Paris butter:
- 1/2-cup (125 ml) butter
- 1 piece of garlic (finely chopped)
- Juice from ½ a lemon
- ¼ tsp (1 ml) Worcestershire sauce
- ¼ tsp (1 ml) cognac
- 1 tsp (5 ml) finely chopped parsley
- 1 tsp (5 ml) finely chopped chives
Preparation Method:
- Char broil tenderloins to seal.
- In frying pan, melt the Café de Paris butter and add cucumber slices and 35% cream.
- Bring butter, cucumber and Café de Paris to a boil and add sour cream and jus.
- Place sealed tenderloin in sauce and simmer until cooked.
- Take out the meat and whisk-finish the sauce.