Grilled Bison Tenderloin Tuscan Style with Garlic-Horseradish Butter & Charred Rainbow Peppers

Ingredients:

Garlic Butter:

• 1 clove garlic, minced
• 1/4 tsp (1 ml) salt
• 1/4 cup (60 ml) soft unsalted butter
• 1 tbsp (15 ml) prepared horseradish
• 1/4 tsp (1 ml) fresh lemon juice
• 1 tbsp (15 ml) finely chopped fresh parsley

Steaks:

• 5, 6 oz bison or beef tenderloin steaks (can substitute N.Y. or rib-eye steaks)
• 2/3 cup (150 ml) olive oil
• 3 tbsp (45 ml) red wine vinegar
• 1/2 tsp (2 ml) finely chopped garlic
• 1/2 tsp (2 ml) dried oregano
• Salt and freshly ground pepper

Rainbow Peppers:

• 2 each red, yellow and orange peppers, cored, membranes removed, cut into 8 slices
• 1/4 cup (60 ml) olive oil
• Salt and freshly ground pepper

Directions:

Garlic Butter:

On a cutting board or in a mortar, mash garlic and salt together until smooth. Put into a small bowl and mix well with butter, horseradish, lemon juice and parsley. Place on a 12² x 12² (30 cm x 30 cm) piece of plastic wrap and shape into a small log by rolling up the plastic wrap and twisting both ends tightly. Refrigerate until cold.

Steaks:

Place steaks in a shallow dish just big enough to hold them in a single layer. Whisk together oil, vinegar, garlic and oregano and pour over steaks. Let marinate for about 1 hour, turning from time to time.Remove from marinade and season well with salt and pepper. Prepare a hot charcoal fire in the barbecue. Grill steaks over a hot fire, turning once, until the desired level of doneness is reached and keep warm.

Rainbow Peppers:

Toss peppers in the oil; season with salt and pepper. Over a preheated charcoal or gas barbecue, grill the peppers over the fire, turning frequently until slightly charred, approximately 8-10 minutes.

To Assemble:

Arrange coloured peppers in the centre of each of 4 plates and top with steak. Place a 1/2² (1.3 cm) thick pat of garlic butter on top of the meat.Serve immediately.