Bison Steaks with Tea Sauce and Colcannon

Ingredients

• Colcannon

  • 3 cups (750 ml) shredded cabbage
  • 1 cup (250 ml) leek, cut into small sticks
  • 1/3 cup (75 ml) unsalted butter
  • Salt and pepper
  • 1 cup (250 ml) 35% cream
  • 2 Yukon Gold potatoes, peeled and chopped

• Beet jam

  • 1 cup (250 ml) beets, peeled and grated
  • 1 onion, diced
  • 1/4 cup (60 ml) sugar
  • 1/4 cup (60 ml) white wine vinegar

• Tea sauce

  • 3 cloves garlic, finely chopped
  • 1 tablespoon (15 ml) olive oil
  • 1 cup (250 ml) beef broth
  • 2 tablespoons (30 ml) tomato paste
  • 3 Orange Pekoe tea bags
  • 2 teaspoons (10 ml) cornstarch
  • 2 teaspoons (10 ml) water
  • Salt and pepper

• Bison

  • 4 thick slices bison, 6 oz (175 g) each
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper