Bison Benedict recipe from Banff, Alberta!

Bison, Eggs Benedict, Hotel Rimrock, Banff, Alberta, Brunch Benedict,


During our shoot in Alberta, Chef Ralf Wollmann from the Rimrock Hotel, showed me how to make his delicious Bison Benedict with goat cheese.
Bison are abundant here and have good health benefits. Its more lean and has more iron than beef. 
And this is as delicious as it looks!

Servings: 4
10 minutes
Cook time:
15 minutes
Total time:
25 minutes
Source: Michael-Ann Rowe


2 cups
White Wine Vinegar
1 tablespoon
1⁄4 pound
Shallots (Dices)
Taragon (small sprig chopped )
Egg Yolks
2 teaspoons
1 cup
Clarified Butter
Lemon (Juice)
English Muffins (Use Halves to make four)
1 pound
Bison Strip Loin (Sliced into Medallions that fit muffin halves)
1 pound
Spinach (Fresh)
2 tablespoons
Shallots (Diced)
4 ounces
Goat Cheese


Hollondaise Reduction:
Combine first four ingredients and simmer until almost dry, strain, reserve liquid.
Hollandaise Sauce:
Whisk together egg yolks, vinegar/shallot reduction over a double boiler, making sure mixture does not get too hot.(eggs will scramble if this happen)
When mixture starts to thicken, take off heat (forms a ribbon when whisk is lifted).
Start adding warm butter a little at a time until all the butter is used or hollandaise is the consistency of mayonnaise.
Finish sauce with the juice of the lemon and season to taste with Salt & Pepper.
Reserve Hollandaise in a warm area for poached eggs.
Bison Eggs Benedict with Goat Cheese
Grill or toast English Muffins- set aside.
Lightly Sauté Seasoned Strip loin Until Medium Rare (Can be cooked to desired doneness).
Sauté shallots and spinach until half cooked. Season to taste.  Strain excess liquid out.
Poach eggs in water (poach to desired doneness).
Place spinach on top of English Muffin, then bison strip-loin, then poached egg, top this with hollandaise, and crumble goat cheese garnish serve with choice side.