Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mike's black pepper bison & garlic russets on sea salt bricks. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have mike's black pepper bison & garlic russets on sea salt bricks using 13 ingredients and 7 steps. Here is how you cook that.
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The ingredients needed to make Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks:
- Get ● For The Meats
- Prepare 2 (8 oz) Bison Fillets [room temp]
- Prepare 2 tbsp Fresh Ground Course Black Pepper [divided]
- Get 2 tbsp Steak Seasoning [your favorite brands - Weber or Santa Ma
- Prepare as needed Garlic Olive Oil
- Make ready ● For The Baby Red Russet Garlic Potatoes
- Take 1 Pound Baby Russet Red Potatoes [halved]
- Make ready 1/2 Sweet Viadailla Onion [quartered]
- Take 1/2 tbsp Fresh Ground Black Pepper
- Get as needed Garlic Olive Oil
- Take 1/2 tbsp Granulated Garlic
- Take 1 tsp Italian Seasoning
- Get 1 tsp Course Sea Salt
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Steps to make Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks:
- Here's what you'll need.
- Heat your Himalayan salt block in the oven at 350° for 1 hour. Authors Note: Williams & Sonoma makes a great salt plate for only $50.00 to $75.00 that will last you for years.
- Rinse and chop your potatoes and onions. Pat everything totally dry. Then, coat with garlic olive oil and your seasonings. Mix well. Also, prepare your dry rub for your bison fillets.
- Place garlic oiled - seasoned potatoes and onions on your preheated salt block in the oven. Bake for 30 minutes at 350°. Leave room for your fillets.
- Rinse meat - pat dry - coat with garlic olive oil and press hard into your peppered seasonings.
- Place bison on your salt slab [heaviest peppered side down first] for 3 minutes on each side. Longer if you want your meat well done. Tho, since bison is such a super lean meat - you'll want it more on the rare side. Flip meat once while cooking.
- Serve with a quality rich red wine with fresh bread and honey butter. Enjoy!
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