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Bison fillet with rhubarb and beetroot compote and liquorice lentils
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 556
  • Fat about 17g
  • Carbohydrates about 41g
  • Protein about 54g
This is needed
This is needed for 4 people
  • 200 g lentils
  • 20 g butter
  • 20 g celeriac, cut into cubes
  • 20 g carrots, cut into cubes
  • 1 onions, finely chopped
  • 1 dl red wine (e.g. Shiraz)
  • salt and pepper to taste
  • 3 dl vegetable bouillon
  • 0.5 dl Fine Food Fond de veau concentré
  • 5 g liquorice drops
  • 1 boiled beets (approx. 200 g), cut into cubes
  • 2 tbsp balsamic vinegar
  • 1 dl red wine (e.g. Shiraz)
  • 1 stick rhubarb (approx. 150 g), cut into cubes
  • 1 tsp preserved pink peppercorn
  • 1 tsp vegetable bouillon powder
  • 0.5 tsp salt
  • a little Tasmanian pepper
  • 4 sirloin steaks (each approx. 180 g)
  • 1 tbsp Fine Food Marushima Shoyu
  • salt, to taste
  • 1 tbsp clarified butter
  • 4 slices Fine Food Lardo di Colonnata IGP
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And that's how it's done
And that's how it's done
Melt the butter, briefly sauté the lentils and vegetables, pour in the wine and stock, bring to the boil. After half the cooking time (see packet), add the licorice sweets, season, add the stock and finish cooking the lentils.
Place all the ingredients up to and including the pink pepper in an oven-proof dish and cover with foil. Oven bake for approx. 20 mins. in the centre of an oven preheated to 120°C. Strain the liquid into a small pan, add the stock, season and reduce to a syrupy consistency.
Remove from the fridge 1 hour before cooking, then cut lengthways into strips approx. 2 cm thick, pour the soy sauce over and briefly marinate. Heat the clarified butter in a frying pan, brown for approx. 1/2 minute each side, keep warm in an oven at 60 °C for approx. 5 mins. To serve, arrange the lentils, compote and meat on plates, pour over the sauce and garnish each dish with one strip of Lardo.