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Pub Fare Seared Whiskey Roasted Bison Top Sirloin

Bison Marinade

  • 300mlWhiskey
  • 3 TBSPGround Black Pepper
  • 4 TBSP.Clubhouse Whiskey Dry Rub
  • 1000 gBison Tenderloin, 4 oz. portions


  • Clean the bison tenderloin by removing all silver skin and fat
  • Portion into 4 oz. medallions
  • Mix in all ingredients of the marinade
  • Marinate 24-36 hours.


  • Preheat Barbecue or gill on high for 10 minutes
  • Spray steaks with vegetable oil or food release
  • Grill evenly on each side with a 45’ cross hatch pattern
  • Cook to internal temperature 110’F (rare)
  • Let rest 2 – 5 minutes and serve

Yorkshire Pudding

  • 4 EachLarge Free Range Eggs
  • 11.5 cupsPur Filter 3.5% milk
  • 1 TBSP.Kosher Salt
  • 1.25 cups All Purpose flour - sifted


  • Combine ingredients, mix until well blended
  • Rest batter for at least 1 hour (overnight is best result – 24 hours)
  • Place muffin tins in a 500’f oven.Ensure the tins are sitting on a cookie / bake sheet
  • Heat in the oven for 20 minutes
  • After tins are heated – place a small amount of oil (1/2 tsp.) in each tin
  • Pour batter in each cup ONLY 2/3 of the way full
  • Bake for 20 minutes or until risen and brown
  • Reduce the heat to 325’f until the pudding are firm to the touch
  • The pudding will fall, but they will fall less if you can keep them immediately in a warm environment.

Horseradish Crema

  • 1 cup Firm Mayonnaise
  • 2 TBSPHorseradish
  • 1 tbsp.lemon juice
  • 30mlmilk
  • Salt and pepperto taste
  • Mix all ingredients together
  • Garnish
  • Pickled beans – use Matt ‘n Mikes spicy beans for best results


In a bamboo boat, place the rewarmed Yorkshire Pudding, place thinly shaved Bison Top sirloin (grilled to MR), drizzle with horseradish Cream and top with a piece of pickle bean