Sumac-Dusted Bison with Chanterelle Sauce and Beets

Ingredients

• 3 pounds baby beets 
• 4 ounce bison tenderloin steaks ( 3/)
• 0.1 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon bourbon 
• 1 tablespoon butter chilled cut into small pieces
• 2 tablespoons canola oil divided
• 2 teaspoons canola oil 
• 2 cups chanterelles fresh sliced
• 1 teaspoon flour all-purpose
• 1 tablespoon parsley fresh minced
• 1 teaspoon thyme leaves fresh minced
• 1 small garlic clove minced
• 1 tablespoon ground sumac 
• 2 cups less-sodium beef broth fat-free
• 0.5 teaspoon olive oil extra-virgin
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 tablespoon shallots minced
• 1 tablespoon tomato paste 
• 0.3 cup water 
• 2 teaspoons water 

Equipment

• bowl
• frying pan
• oven
• baking pan
• broiler pan

Directions

1. Preheat oven to 35
2. To prepare beets, leave root and 1-inch stem on beets; scrub with a brush.
3. Place in a 13 x 9inch baking dish; add 1/4 cup water. Cover and bake at 350 for 45 minutes or until tender.
4. Drain; cool slightly. Trim off roots; rub off skins.
5. Cut each beet in half lengthwise; place in a bowl.
6. Drizzle with olive oil; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper, tossing gently to coat.
7. To prepare bison, sprinkle both sides of bison with 1/2 teaspoon salt and 1/2 teaspoon pepper.
8. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
9. Add half of bison to pan; cook 2 minutes on each side or until browned. Repeat procedure with remaining bison and 1 tablespoon oil.
10. Place bison on a broiler pan; sprinkle with sumac.
11. Bake at 350 for 8 minutes or until desired degree of doneness.
12. To prepare sauce, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat.
13. Add mushrooms, shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper, and garlic; saut for 4 minutes or until tender.
14. Add tomato paste; cook 1 minute, stirring frequently.
15. Add broth, parsley, bourbon, and thyme; bring to a boil. Reduce heat; simmer for 5 minutes.
16. Combine flour and 2 teaspoons water; add flour mixture to mushroom mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
17. Remove from heat. Gradually add butter to mushroom mixture, stirring until butter melts.
18. Serve sauce with bison and beets.