Alberta Love

  • serves 1
Roger Mooking
Roger Mooking

Blackened Canadian Rangeland Bison Tenderloin & Chimichurri - Parmesan Crushed Fingerlings, Grilled Lemon & Chili Oil Baby Bok Choy.

This recipe comes with a vegetarian option too - mushroom toast - instead of the bison tenderloin.

2 Ratings
Directions for: Alberta Love


Parmesan Fingerlings

3 fingerling potatoes

Olive oil

Salt and pepper

1 ½ Tbsp grated Parmesano Grana Padano

1 tsp chopped fresh chives

Charred Lemons (2 servings)

1 lemon, halved crosswise

Blackening Spice (omit from vegetarian version)

2 Tbsp ground black pepper

1 Tbsp sweet paprika

1 tsp cayenne pepper

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp ground thyme

1 Tbsp mustard powder


1 cup loosely-packed flat leaf parsley

½ cup roughly chopped green onion

¼ cup loosely packed fresh thyme

2 cloves fresh garlic

¼ cup loosely-packed oregano

2 Tbsp fresh lime juice

¼ cup fresh orange juice

½ tsp ground black pepper

Salt, to taste

Baby Bok Choy (1 serving)

5 halves baby bok choy

1 clove garlic, thinly sliced

2 pinches chili flakes

1 Tbsp vegetable oil

Steak (1 serving)

6 oz bison tenderloin


Blackening Spices

Mushroom Toast (vegetarian option; 1 serving)

1 cup drained and rinsed cannellini beans

¾ cup water

Sidewalk Citizen Staple Sourdough

1 Tbsp Chimichurri

2 Tbsp olive oil

1 cup chopped cremini mushrooms

1 cup shiitake mushrooms, sliced

1 cup oyster mushrooms, torn

1 Tbsp freshly picked thyme

½ Tbsp chopped garlic

Salt and pepper, to taste


Parmesan Fingerlings

1. Preheat oven to 350ºF.

2. Toss fingerlings in olive oil, salt and pepper. Bake in preheated oven for 45 minutes. Let the fingerlings rest at room temperature.

3. Once just cool enough to handle, press the cooked fingerlings with your palm to partially crush them. Sprinkle with Parmesan and chives.

Charred Lemons (2 servings)

1. Slice lemon in half. Place lemon halves cut-side down on hot grill. Grill until charred. Set aside.

Blackening Spice (omit from vegetarian version)

1. Combine all ingredients and mix together thoroughly. Set aside for steak preparation.


1. Combine all ingredients in a food processor and puree till slightly chunky.

Baby Bok Choy (1 serving)

1. Heat pan over high heat with oil. Add baby bok choy. Once it starts to change colour, add garlic and chili flakes.

Steak (1 serving)

1. Score tenderloin ¼-inch 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.

2. 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.

Mushroom Toast (vegetarian option; 1 serving)

1. Puree cannellini beans and water in food processor until smooth.

2. Slice sourdough loaf crosswise into 1-inch-thick slices. Lightly drizzle bread slice with Chimichurri. Toast bread just to warm through and create a light crunch.

3. Over medium high heat, add olive oil to a sauté pan and heat. Add cremini mushrooms and season with salt and pepper.

4. Once the cremini mushrooms have browned and soften slightly, add shiitake mushrooms. Saute until shiitake mushrooms soften slightly and add oyster mushrooms; sauté until oyster mushrooms begin to soften.

5. Add garlic and thyme. Add 4 Tbsp cannellini bean puree mixture to sauté pan and toss mixture to coat. Spoon mixture onto warm toast.

Source and Credits

Juno Awards 2016
Recipes Copyright Roger Mooking 2016
Image by Nikolai Cuthill

See more: Bake, Beef, Cheese, Herbs, Main, Potatoes

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