Ingrédients

• 2 x 280g grass-fed bison fillets
• 150g frozen wild blueberries
• 1 large avocado
• 1 large orange
• 120ml organic bone broth
• 1 tablespoon raw honey
• 2 tablespoons olive oil
• Celtic sea salt to taste
• Freshly ground black pepper to taste

Instructions

1. 1.Pat the bison fillets dry with a paper towel and season generously on all sides with Celtic sea salt and black pepper. Let them sit at room temperature for 15-20 minutes.
2. 2.In a small saucepan, combine the frozen blueberries, bone broth, and raw honey. Bring to a simmer over medium heat, then reduce heat to low and let it gently bubble for 10-12 minutes, or until the sauce has thickened slightly.
3. 3.While the sauce simmers, peel and cube the avocado. Peel the orange, separate the segments, and remove any pith. Gently toss the avocado cubes and orange segments in a small bowl.
4. 4.Heat the olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place the bison fillets in the hot pan.
5. 5.Cook for 3-5 minutes per side for a medium-rare finish, depending on the thickness of the fillets. Avoid moving them to develop a good crust.
6. 6.Transfer the cooked fillets to a cutting board and let them rest for 5-7 minutes. This allows the juices to redistribute for a more tender and flavorful result.
7. 7.Slice the bison fillets against the grain. Arrange the slices on two plates, spoon the warm blueberry reduction over the top, and serve immediately with the avocado and orange salad on the side.

Informations nutritionnelles

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