Recipe from: Chef Anthony Stewart has won accolades worldwide, including five gold medals in top culinary competitions, for his masterful use of foodstuffs like fresh seafood and tropical fruit from his native Jamaica. When not in the kitchen, he’s in the classroom, and has inspired thousands of Pritikin guests “to have some fun!” http://www.pritikin.com
4 four-ounce grass-fed, free-range bison steaks
½ pound button mushrooms, cleaned and sliced
½ pound shiitake mushrooms, cleaned and sliced
4 garlic cloves, finely sliced
½ pound onions, thinly sliced
1 ounce balsamic vinegar
¼ cup red wine
¼ cup Knudsen® Low-Sodium Very Veggie Juice
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh tarragon
Heat a large nonstick sauté pan over high heat. Sear bison for about 90 seconds per side, or until a crust is formed but the meat is not fully cooked. Remove bison from pan and set aside.
Add mushrooms, garlic, and onions to the pan; sauté until soft and lightly browned, about 4 minutes.
Deglaze pan with vinegar. (To deglaze: Pour vinegar into pan, then gently scrape bottom of pan with a wooden spoon to loosen the caramelized juices.)
Add wine, Knudsen® Low-Sodium Very Veggie Juice, thyme, and tarragon. Simmer for two minutes.
Add bison steaks back to pan and simmer until bison is cooked through.
Cooking Tips: For grass-fed tenderloin cuts, "the cooking time should be short and fast," recommends Pritikin’s Executive Chef Anthony Stewart. "Because the meat does not have any marble (fat pockets), searing at high temps on each side for 90 seconds creates a nice crust and seals the juices in. Let the meat sit for another 2 to 3 minutes, and it will cook more, reaching a medium rare doneness. For grass-fed meat products, we do not recommend cooking beyond medium doneness because they will become rubbery due to the lack of fat."