Name: Bison Steak with Morel Sauce, Dauphine Potatoes with Ceps and Truffles
Prep time: 20 min
Cook time: 45 min
Yield: Serves 6
Cuisine: Swiss
Ingredients: 6 piece bison steaks, approx. 160 g each; 40 g dried morels; 30 g butter; 4 tbsp double cream; 500 g potatoes; 1 tsp veal stock; 150 g ceps; 2 tsp truffle trimmings; 2 piece eggs; 100 g breadcrumbs; 100 g flour; 1 piece onion; 2 tbsp crème fraîche; 1 tsp olive oil; 1 pinch salt; 1 pinch pepper; 50 cl frying oil

Method

Start by rehydrating the morels in hot water, then drain them.
Peel and boil the potatoes for 30 minutes, then drain.
Clean the ceps, peel and finely chop the onion, then heat the olive oil in a frying pan.
Sweat the onion, add the ceps and cook for 7 minutes, then season with salt and pepper and pulse to a coarse purée.
Mash the potatoes, add the cep purée, crème fraîche, veal stock and truffle trimmings, then mix.
Set up three plates with flour, beaten egg and breadcrumbs. Form the mash into balls and coat them in turn.
Sear the bison steaks in a pan or grill them to your liking, then season with salt and pepper.
Fry the dauphine potatoes for 3 minutes in a deep-fat fryer or in a shallow layer of hot oil, then drain well.
Towards the end of cooking, sauté the drained morels in butter, add the double cream and heat gently.
Serve the steaks with the dauphine potatoes and the morel sauce spooned over.