Ingredients:

·        1 baguette or small loaf of sourdough (thinly sliced)

·        1 large yellow onion

·        1 clove minced garlic

·        1lb mushrooms (portabella or morels would be excellent)

·        3-4 tbsp melted tallow, avocado oil or another high-smoke point fat source (divided)

·        1-3 tbsp grass-fed butter

·        1 tbsp Dijon or stone-ground mustard

·        1 tbsp local honey

·        2 tbsp mayonnaise

·        16-24 ounces Bison or Elk heart, trimmed of any gristle

·        (filet mignon would also work)

·        Salt and pepper

 

Directions:

1.

·        Slice bread crosswise into 1/2inch slices

·        Wash your vegetables thoroughly. Then thinly slice both.

·        Preheat a skillet (medium-high heat)

·        Preheat your oven to 350F

 

2.

·        Add a heaping tbsp of your high-smoke point fat source to the preheated skillet.

·         Add your onions, cook for 2-3 minutes.

·        Add mushrooms, garlic and butter to the skillet, turn down to medium-low.

·        Leave uncovered, stirring every few minutes, add more butter if needed. You are looking for caramelized onions and soft, slightly crispy edged mushrooms. This may take 20-25 minutes.

3.

·        While that is cooking,

·        Add baguette slices to an unlined baking sheet. Drizzle with 1 1/2 tbsp oil or melted tallow. Season with salt and pepper, then toss to coat.

·        Bake baguette slices in the middle of the oven (350F) until golden-brown and crisp, 5-7 min. (TIP: Keep an eye on them so they don't burn!)

4.

·        Pat the meat dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil or spoonful of tallow in a large pan over medium-high heat. Add meat and cook until browned and cooked to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest for 5 minutes.

 

5.

·         In a small bowl, combine mustard, mayo and honey.

·        Spread mixture onto the bread slices

·        Top with a thin slice of the heart or filet.

·        Then add the onion/mushroom mixture