Bison fillet with rhubarb and beetroot compote and liquorice lentils

Total time: 50m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 556 Kcal, 54g Protein, 41g Carbohydrates, 17g Fat


  • Lentils
  • 20 g butter
  • 200 g lentils
  • 20 g celeriac, cut into cubes
  • 20 g carrots, cut into cubes
  • 3 dl vegetable bouillon
  • 5 g liquorice drops
  • 1 dl red wine (e.g. Shiraz)
  • 1 onions, finely chopped
  • salt and pepper to taste
  • 0.5 dl veal stock
  • Compote
  • 1 boiled beets (approx. 200 g), cut into cubes
  • 1 stick rhubarb (approx. 150 g), cut into cubes
  • 1 dl red wine (e.g. Shiraz)
  • 2 tbsp balsamic vinegar
  • 1 tsp vegetable bouillon powder
  • 1 tsp preserved pink peppercorns
  • 0.5 tsp salt
  • a little Tasmanian mountain pepper
  • Meat
  • 1 tbsp clarified butter
  • 4 sirloin steaks (each approx. 180 g)
  • 1 tbsp dark soy sauce
  • salt, to taste
  • 4 slices cured ham

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  • Lentils

    Melt the butter, briefly sauté the lentils and vegetables, pour in the wine and stock, bring to the boil. After half the cooking time (see packet), add the licorice sweets, season, add the stock and finish cooking the lentils.
  • Compote

    Place all the ingredients up to and including the pink pepper in an oven-proof dish and cover with foil. Oven bake for approx. 20 mins. in the centre of an oven preheated to 120°C. Strain the liquid into a small pan, add the stock, season and reduce to a syrupy consistency.
  • Meat

    Remove from the fridge 1 hour before cooking, then cut lengthways into strips approx. 2 cm thick, pour the soy sauce over and briefly marinate. Heat the clarified butter in a frying pan, brown for approx. 1/2 minute each side, keep warm in an oven at 60°C for approx. 5 mins. To serve, arrange the lentils, compote and meat on plates, pour over the sauce and garnish each dish with one strip of Lardo.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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