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


  • a little Tasmanian mountain pepper
  • 20 g butter
  • 4 sirloin steak (approx. 180 g each)
  • 1 tbsp. clarified butter
  • 20 g carrots, cut into cubes
  • 200 g lentils
  • 1 onion, finely chopped
  • 20 g celery, cut into cubes
  • 1 dl red wine (e.g. Shiraz)
  • 3 dl vegetable bouillon
  • 5 g liquorice drops
  • salt and pepper to taste
  • 0.5 dl veal stock
  • 1 cooked beets (approx. 200 g), cut into cubes
  • 2 tbsp. balsamic vinegar
  • 1 tsp. vegetable bouillon powder
  • 1 stick rhubarb (approx. 150 g), cut into cubes
  • 1 tsp. pink peppercorns in oil
  • tsp. salt, to taste
  • 1 tbsp. dark soy sauce
  • 4 slices raw ham


  • 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.
  • Place all the ingredients 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.
  • Remove from the fridge one hour beforehand then slice lengthways into approx. 2 cm thick slices, pour over the soy sauce 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 min.
  • Plate up: 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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