INGREDIENTS
3 tbsp. vegetable oil
4 (6oz.) bison filet mignon steaks
Rosemary, ground
Salt and black pepper to taste
4 large Portobello mushrooms, stems and gills removed
4 tsp. olive oil
½ cup green onions, chopped
1 (7.25oz.) jar roasted red peppers, drained
8oz. goat cheese
DIRECTIONS
To Make Mediterranean Style Steaks
Preheat oven to 450°F.
In a 12-inch heavy skillet (preferably cast-iron), heat 1½ tablespoons oil over moderately high heat until hot, but not smoking.
Sear half of steaks until browned, about 2 minutes on each side.
Transfer steaks to a shallow baking pan. Sear remaining steaks in remaining 1½ tablespoons oil in same manner.
When steaks are just cool enough to handle, sprinkle with rosemary, and salt and pepper to taste.Roast steaks in the middle of the oven, about 8 minutes for medium-rare.
Turn down oven to 350°F., and transfer bison steaks from oven to platter; keep warm.
To Make Portobello Mushrooms with Goat Cheese and Seasoned Roasted Red Peppers: Rub mushrooms with olive oil, and toss with green onions. Arrange mushrooms, rounded side down, in a 13x9x2-inch glass baking dish.
Sprinkle mushrooms with salt and pepper, and bake until tender, about 15 minutes.
Transfer mushrooms to platter with bison steaks. Divide goat cheese into four (2oz.) portions, and fill mushroom caps.
Garnish with roasted red peppers, and top with bison steaks.
