Posted by johngl
Some of you may wonder if I am stuck in a bison rut given that this will be my third post discussing the venerable bovine and how to cook it. When you start with a “prime rib” roast big enough for about six people and you’re only feeding two, well, there’s some leftovers to contend with. Lucky for me, I like leftovers; I passionately dislike wasting food, so I’ll try about anything to use something up completely (down to using trimmed meat and fatty bits for stock).
If you recall from my original Sous-Vide Bison post, I nearly blew it with the temperature. To get to those wonderfully pinkish center slices, I had to cut off both slightly overcooked ends. In this instance, “slightly overcooked” means medium-well instead of the desired medium-rare. So, in short, these are pieces my most glorious spousal unit used in the Stroganoff.