A few weeks ago, my friend Andrea gave me a spectacular bottle of organic Aceto Balsamic0—traditional aged balsamic vinegar—from Monticello, New Mexico! I have to say, I’m totally blown away by how good this stuff is, and at $150/4.5 ounces (whoa!) it should be. It has great depth and nuance with just the right amount of sweetness. I could drink this stuff straight. But instead, I used the precious liquid to riff on my husband’s favorito tagliata from Osteria Mozza, using bison instead of beef as we’re trying to cut down on our red meat intake over here. Plus, given that bison roam the plains of New Mexico, it seemed apropros. Note, I used really good balsamic (ie, $40/bottle) for the marinade in this recipe, and then finished the dish with the New Mexican liquid gold. Because the sweetness of the rosemary and New Mexican balsamic were such a GENIUS marriage in the below tagliata, I chopped up a little more rosemary, tossed with farmer’s market strawberries with a little cracked pepper and drizzed with the balsamic for dessert. HEAVEN.
The Foodinista’s Bison Tagliata
Based on a beloved recipe from Osteria Mozza
1/3 cup , plus 2 tablespoons aged balsamic vinegar, divided
1/4 cup, plus 3 tablespoons extra-virgin olive oil, divided
2-3 tablespoons chopped fresh rosemary
1 1/2-pound bison tenderloin
2 tablespoons coarsely ground black pepper, plus more to taste
1 tablespoon coarse kosher salt, plus more to taste
1 tablespoon canola oil
1 tablespoon fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon minced shallot
6 cups baby arugula
High-quality aged balsamic vinegar (for drizzling)
Parmigiano-Reggiano cheese shavings
To make marinade, pour 1/3 cup aged balsamic, 3 tablespoons olive oil and chopped rosemary into a baking dish and stir to mix. Set aside.
Lay buffalo tenderloin on cutting board and run a sharp knife through the center, lengthwise. I used a single-beveled MAC FKW-9 (which is the sharpest and baddest-assed knife in my collection).
Place buffalo in marinade and turn to coat all sides. Buffalo can sit in marinade up to 1 hour. Warm canola oil over high heat in large cast-iron skillet until oil is close to smoking. Season both sides of tenderloin with salt & pepper and add to skillet. Sear for 3-4 minutes, flip and sear for additional minute—until tenderloin is rare or medium rare. Allow steak to rest 10 mins on cutting board while you prepare lemony-vinaigrette.
In a small bowl, whisk together 2 tablespoons aged balsamic, lemon juice, garlic, 1/4 cup olive oil and season to taste with salt and pepper. Toss with arugula and shavings of parm.
Divide dressed arugula between four plates. Thinly slice tenderloin and place over arugula. Drizzle with the bestest balsamic you can get your claws on. In this case, the heavenly New Mexican stuff. Oh – and here’s a peek at dessert: