Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks

Name: How to cook Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Black Pepper Bison & Garlic Russets On Sea Salt Bricks

It's, "Cooking With Himalayan Sea Salt Slabs," this week here in the O'Brien Shire. With that, my tiny students have been super busy with both hot and cold salty brick dishes! Especially Sushi & Sashimi! They're having a blast! Anyway, this was their most recent, super easy creation. Delicious! Just total downright juicy, meaty, salty, peppery, garlicky deliciousness! Excelent work kiddos!

Ingredient

Food ration :

2 servings

Cooking time :

30 mins

2 (8 oz)

Bison Fillets [room temp]

2 tbsp

Fresh Ground Course Black Pepper [divided]

2 tbsp

Steak Seasoning [your favorite brands - Weber or Santa Ma

as needed

Garlic Olive Oil

1 Pound

Baby Russet Red Potatoes [halved]

1/2

Sweet Viadailla Onion [quartered]

1/2 tbsp

Fresh Ground Black Pepper

1/2 tbsp

Granulated Garlic

1 tsp

Italian Seasoning

1 tsp

Course Sea Salt

Cooking instructions

* Step 1

Here's what you'll need.

* Step 2

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.

* Step 3

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.

* Step 4

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.

* Step 5

Rinse meat - pat dry - coat with garlic olive oil and press hard into your peppered seasonings.

* Step 6

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.