Preparation

1. Put the oil, thyme, zest, pepper and minced garlic in a freezer bag, add the bison filets, seal the bag and let marinate in the fridge 36 to 48 hours.
2. Place the red beets in a saucepan full of water, bring to a boil and simmer over medium heat for 30 to 45 minutes or until the beets are tender when pierced with a knife. Drain and submerge the beets in a cold-water bath. Peel and cut into pieces. Reduce to a purée in a food processer, salt and pepper to taste. Set aside.
3. Bring the vinegar, water, sugar, salt, thyme, peppercorns and bay leaves to a boil in a saucepan. Leave to infuse for 5 minutes, then pour the hot marinade over the chopped mushrooms in another container. Allow the mix to cool before putting it in the fridge.
4. In a frying pan, gently sweat the onions in butter, without letting them brown, for 10 minutes, and set aside.
5. In a bowl, mix the julienned Chioggia beets, chives, pearled onions and pickled mushrooms and drizzle with olive oil. Season and set aside.
6. Preheat the oven to 375° F. Heat the glace de veau in a saucepan, add the ground wild pepper and keep warm.
7. In a hot oiled pan, sear the filets until well browned, then place in the oven for 5 to 10 minutes or more, depending on how well-done you want them. Take them out of the oven and let rest for a few minutes.
8. Place a dash of the beet purée on each plate; add a bison filet, a spoonful of the glace de veau, and a portion of the Chioggia salad.

Enjoy!