Bison Medallions Woronoff

A classy dish.

  • 6 - 120 gram (4 oz.) bison medallions (tenderloin)
  • 120 grams (4 oz.) Café de Paris Butter (see below)
  • 1 ¾ cup (425 ml) 35% cream
  • 1 ¾ cup (425 ml) sour cream
  • 1/2-cup (125 ml) Long English cucumbers (pealed and cut in thin slices)
  • 7 oz. (210 ml) jus gravy mix
  • Chopped parsley

Café de Paris butter:

  • 1/2-cup (125 ml) butter
  • 1 piece of garlic (finely chopped)
  • Juice from ½ a lemon
  • ¼ tsp (1 ml) Worcestershire sauce
  • ¼ tsp (1 ml) cognac
  • 1 tsp (5 ml) finely chopped parsley
  • 1 tsp (5 ml) finely chopped chives
Preparation Method:
  1. Char broil tenderloins to seal.
  2. In frying pan, melt the Café de Paris butter and add cucumber slices and 35% cream.
  3. Bring butter, cucumber and Café de Paris to a boil and add sour cream and jus.
  4. Place sealed tenderloin in sauce and simmer until cooked.
  5. Take out the meat and whisk-finish the sauce.