Bison Carpaccio with Marinated Royal Blue Stilton
An excellent blend of flavours with Bison Carpaccio in marinated Royal Blue Stilton. 2002 Culinary Competition Participant
- 1/2 kg strip Bison Tenderloin (long and narrow)
- 1 cup Fresh cracked pepper
- 2 tbsp Extra virgin olive oil
- Roll the tenderloin (which has been cleaned of silver skin, and other chewy bits,)in the cracked pepper until coated (most will fall off during searing).
- Heat a heavy frying pan (cast iron works best) until very hot, then coat with olive oil.
- Carefully place the tenderloin in the hot pan and begin to roll it over, slowly, to ensure even searing.
- Remove the meat from the pan when nicely browned. The Bison should still be raw inside. Let it cool completey.
- Wrap the tenderloin tightly into a log shape with plastic wrap.
- Place in the freezer until firm but not solid.
- When almost frozen through, remove from the freezer, take off the wrap, and slice very thinly (approximately 2 mm) with a very sharp knife. Place the slice between 2 layers of thick plastic wrap, and tap gently with the flat side of a meat mallet to make the slice paper thin.
- Arrange 5-6 slices per portion (hopefully with some measure of artistry) on a plate and garnish with 2 oz of marinated Royal Blue Stilton, a big parsley sprig, freshly cracked pepper, and a drizzle of the best extra virgin olive oil you can get. Stilton Marinade 1/2 litre 4 oz Metaxa Brandy 2 tbsp Dijon Mustard 2 tbsp Rosemary Puree Fresh Cracked Pepper to taste 1 lb
- Mix together all ingredients, except the cheese.
- Carefully cut Stilton into 2 oz even chunks and submerge into mixed marinade. (Mix the marinade again just before adding cheese, as the ingredients will settle.)
- Let sit in the refrigerator over night.
- Remove from the marinade and let drain for 1/2 hour before serving.