Bison tournedos with shrimp, caper and horseradish sauce Recipe

Name: Bison tournedos with shrimp, caper and horseradish sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 125 mL (1/2 cup) red wine; 60 mL (1/4 cup) olive oil; 3 garlic cloves; 1/2 onion; 4 bison tournedos, about 125 g (1/4 lb) each; 2 mL (1/2 teaspoon) pepper; 60 mL (1/4 cup) mayonnaise-style dressing; 10 mL (2 teaspoons) Dijon mustard; 15 mL (1 tablespoon) milk; 5 mL (1 teaspoon) horseradish; 1 garlic clove; 60 mL (1/4 cup) drained canned cocktail shrimp; 15 mL (1 tablespoon) drained capers; To taste, salt and pepper

Ingredients

125 mL (1/2 cup) red wine
60 mL (1/4 cup) olive oil
3 garlic cloves
1/2 onion
4 bison tournedos, about 125 g (1/4 lb) each
2 mL (1/2 teaspoon) pepper
60 mL (1/4 cup) mayonnaise-style dressing
10 mL (2 teaspoons) Dijon mustard
15 mL (1 tablespoon) milk
5 mL (1 teaspoon) horseradish
1 garlic clove
60 mL (1/4 cup) drained canned cocktail shrimp
15 mL (1 tablespoon) drained capers
To taste, salt and pepper

	PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 2 servings

Instructions

In a dish just large enough to hold the tournedos, combine the red wine, olive oil, garlic and onion.
Add the bison tournedos and cover.
Allow to marinate for 2 hours in the fridge, turning once during this time.
Preheat barbecue to medium-high.
In a bowl, combine dressing, mustard, milk, horseradish and garlic.
Stir in shrimp and capers.
Season with salt and pepper to taste.
Drain tournedos and blot dry with paper towel.
Season with pepper.
Place on the barbecue grill and cook for about 5 minutes on each side, or until desired doneness is reached.
Remove from the heat; cover with aluminum foil and allow to sit for 10 minutes.
Season with salt to taste.
Serve bison tournedos accompanied by the shrimp, caper and horseradish sauce, with a green salad and fries on the side.