INGREDIENTS: 2 tablespoons plain flour 500g lean gravy beef or chuck steak, cut into 3cm pieces 1 tablespoon olive oil 6 eschalots, peeled, quartered 1 carrot, peeled, chopped 1 celery stalk, trimmed, chopped 1 tablespoon chopped rosemary 2 cups reduced-salt beef stock 400g can no-added-salt tomatoes 1/4 cup smokey barbecue sauce 3 sheets reduced-fat shortcrust pastry 1 egg, lightly beaten 2 teaspoons poppy seeds 3 cups frozen peas, thawed HOW TO COOK: 1. Preheat oven to 200°C. Coat beef with flour and set aside. Heat half the oil in a large frying pan over medium-high heat. Add half the meat and cook, stirring, for 5 minutes, until browned. Remove to a plate. Repeat with remaining oil and beef. Remove from pan. 2. Return pan to heat. Add eschalots, carrot, celery and rosemary. Cook, stirring, for 5 minutes, until vegetables start to soften. Add meat, stock, tomatoes and sauce to saucepan. Bring to the boil. Reduce heat to low. Simmer, cover
For your next holiday meal, serve your family Stuffed Bison Tenderloin with a creamy Gorgonzola Sauce. The tenderloin is stuffed and rolled with a medley of flavorful yet simple ingredients and then roasted to perfection. INGREDIENTS: 4 pound bison tenderloin, trimmed 12 slices prosciutto 2 (8ounce) packages baby portabella mushrooms, chopped 4 cups baby spinach 2 ounces Gorgonzola cheese, crumbled 2 shallots, finely chopped 2 cloves garlic, finely chopped 2 tablespoons butter 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon fresh thyme 1/4 teaspoon kosher salt Salt and pepper, to taste Gorgonzola cream sauce (recipe below) HOW TO COOK: 1. Using a sharp knife, carefully butterfly the tenderloin opening it up like a book. Cover with plastic wrap and gently pound the meat to an equal thickness of about ½ inch thick. Season with salt and pepper and set aside. 2. Heat a skillet over medium heat and add butter, 1 tablespoon