Since the 2016 Juno Awards is taking place in Calgary, celebrity chef and Juno Award-winning recording artist Roger Mooking chooses Alberta bison in his main dish for the three-course gala dinner. Here's his recipe for blackened Canadian Rangeland bison tenderloin with chimichurri.
Parmesan fingerlings
Preheat oven to 350F. Toss fingerlings in olive oil, salt and pepper. Bake in preheated oven for 45 minutes. Let the fingerlings rest at room temperature. Once just cool enough to handle, press the cooked fingerlings with your palm to partially crush them. Sprinkle with Parmesan and chives.
Charred lemons
Yield: 2 Servings
Slice lemon in half. Place lemon halves cut side down on hot grill. Grill until charred. Set aside.
Blackening spice
Combine all ingredients and mix together thoroughly. Set aside for steak preparation.
Chimichurri
Combine all ingredients in a food processor and puree till slightly chunky.
Baby bok choy
Yield: 1 Serving
Heat pan over high heat with oil. Add baby bok choy. Once it starts to change colour, add garlic and chili flakes.
Steak
Yield: 1 Serving
Score tenderloin ¼” deep in crosshatch pattern. If using skirt steak, do not score. Sprinkle with salt and add generous amount of blackening spice to both sides and rub into meat. Pan sear over high heat or grill over high heat. Sear or grill until the spice rub blackens and sticks to steak, flip and repeat. Cook until medium rare. Clean pan or grill between batches.
