4 bison filets, 6-7 ounces each
8 ounces smoked elk or ham, julienned
4 tablespoons oil
1 tablespoon chili powder
12 ounces cooked linguine
2 ounces morel mushrooms, julienned
2 ounces butter
4 ounces heavy cream
Seasonal baby field vegetables marinated in a light vinaigrette
Mix oil and chili powder and rub evenly over filets. Allow to rest for 30 minutes. In a heavy skillet sear filets on each side over moderately high heat. Lower heat and continue to cook, turning often, until desired doneness is achieved. We always recommend rare, but medium rare is fine.
Lightly charbroil or grill vegetables.
Melt butter in pan and add elk and morels and sauté for 1 minute. Add linguine and heat until hot, tossing constantly. It is best to use very al dente pasta as it will continue to cook and soften in the pan. Add cream and stir until incorporated with pasta.
Serve bison filet over pasta and surrounded by vegetables.