Bison Tenderloin with Piquillo Pepper Pesto and Tapenade Mashed Potatoes Recipe

Name: Bison Tenderloin with Piquillo Pepper Pesto and Tapenade Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 14-ounce can piquillo peppers, drained; 1/4 cup grated Parmesan; 1/4 cup pine nuts, toasted; 3 cloves garlic; 1 tablespoon honey; Pinch red chile flakes; Extra-virgin olive oil, as needed; Kosher salt and freshly ground black pepper; 1/2 cup nicoise olives, pitted; 2 anchovies; 2 cloves garlic; Extra-virgin olive oil, as needed for the tapenade and drizzling; 4 medium Yukon gold potatoes, peeled and cut into 1/2-inch dice; Kosher salt and freshly ground black pepper; 2 cups milk; 1 stick (8 tablespoons) unsalted butter, cut into chunks; 5 tablespoons mascarpone; Oil, for coating the pan; Four 6-ounce bison tenderloins; Kosher salt and freshly ground black pepper; 1 stick (8 tablespoons) unsalted butter, cut into 1/2-tablespoon slabs; Micro arugula, for garnish; 2 tablespoons minced chives, for garnish

Servings: persons

One 14-ounce can piquillo peppers, drained
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted
3 cloves garlic
1 tablespoon honey
Pinch red chile flakes
Extra-virgin olive oil, as needed
Kosher salt and freshly ground black pepper
1/2 cup nicoise olives, pitted
2 anchovies
2 cloves garlic
Extra-virgin olive oil, as needed for the tapenade and drizzling
4 medium Yukon gold potatoes, peeled and cut into 1/2-inch dice
Kosher salt and freshly ground black pepper
2 cups milk
1 stick (8 tablespoons) unsalted butter, cut into chunks
5 tablespoons mascarpone
Oil, for coating the pan
Four 6-ounce bison tenderloins
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cut into 1/2-tablespoon slabs
Micro arugula, for garnish
2 tablespoons minced chives, for garnish

1
For the piquillo pepper pesto: Combine the piquillo peppers, Parmesan, pine nuts, garlic, honey and red chile flakes in a food processor and process.
2
While processing, drizzle in enough oil to create an emulsified sauce.
3
Season with salt and pepper.
4
Reserve.
5
For the tapenade: Combine the olives, anchovies and garlic in a food processor and process.
6
While processing, drizzle in enough oil to create an emulsified sauce.
7
For the mashed potatoes: Put the potatoes in a pot, cover with cold salted water and bring to a boil over medium-high heat.
8
Cook until fork-tender, 5 to 7 minutes.
9
In a separate saucepan heat up the milk.
10
Drain the potatoes well to remove any excess water.
11
Using a ricer, mash the potatoes into a mixing bowl while they are hot.
12
Add the butter, mascarpone and a splash of the hot milk and fold into the potatoes until incorporated.
13
Add just enough milk to achieve a velvety consistency.
14
Season with salt and pepper.
15
To keep warm until serving, place the bowl over a pot of simmering water.
16
For the bison: Preheat the broiler on high.
17
Place a large saute pan on high heat and add enough oil to coat the bottom of the pan.
18
Sprinkle both sides of the bison tenderloins well with salt and pepper and place on the smoking-hot pan to sear.
19
Once a crust has formed on the bottom, remove the meat from the pan and slice it.
20
Return the slices to the pan.
21
Spread the slabs of butter on top of the meat.
22
Season with a little more salt and pepper and place under the broiler until the butter is melted.
23
Put the arugula in a bowl, drizzle with extra-virgin oil and toss together.
24
Season with salt and pepper.
25
To assemble: Barely fold 2 tablespoons of the tapenade into the potatoes.
26
Place several pieces of the bison on each plate and top with a dollop of the piquillo pepper pesto.
27
Spoon some of the pan butter sauce over the bison and garnish with some arugula.
28
Put a scoop of the tapenade-marbled potatoes next to the bison and garnish with minced chives.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: One 14-ounce can piquillo peppers, drained, 1/4 cup grated Parmesan, 1/4 cup pine nuts, toasted, 3 cloves garlic, and more.

Yes, Bison Tenderloin with Piquillo Pepper Pesto and Tapenade Mashed Potatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bison Tenderloin with Piquillo Pepper Pesto and Tapenade Mashed Potatoes

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