Photography: Brush Creek Ranch

Brush Creek Ranch offers a cowboy’s taste of the West.

Brush Creek Ranch offers guests such a unique culinary Western experience, we just had to feature it in our October 2017 Taste of the West feature. The elk recipe in the issue is one of our favorites. We hope you liked it, and enjoy this recipe, also from Dan Grunbeck, executive chef of Brush Creek Ranch.

Grilled Cowboy Bison Rib-eye

(Serves 8)

1 bison rib-eye for each plate
Potatoes au gratin for each plate (recipe below)
2 scored Brussels sprouts for each plate
¼ cup corn starch
1 tablespoon 10-year-aged balsamic vinegar
3 tablespoons coco-nib bordelaise sauce (optional)

Potatoes Au Gratin

8 Yukon Gold potatoes
1½ quart heavy cream
2 cups Parmesan
1 cup caramelized Vidalia onions
3 tablespoons chopped rosemary
3 tablespoons chopped thyme
3 tablespoons chopped tarragon
3 tablespoons chopped parsley

Preheat oven to 375 degrees. Cut potatoes into ¼–inch slices. Put in bowl and place heavy cream over potatoes. In a parchment-paper-lined 10-by-10-inch square cake pan, place 1 layer of potatoes shingled down on the cake pan. Salt and pepper the first layer, sprinkle a little bit of each of the remaining ingredients. Repeat until you have 9 layers. Pour remaining heavy cream over the top of the au gratin. Place au gratin in oven for 2 hours or until tender.

Coco Nibs Bordelaise Sauce (Optional)

2 quarts veal stock
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 cup tomato paste
Meat trimmings (prime if possible)
1½ cup red wine
2 tablespoons veal bone marrow
1 tablespoon butter
Salt and pepper, to taste
Coco nibs, desired amount

In a heavy-bottom add 1 quart veal stock, vegetables, and meat trimmings and cook on medium high until it’s cooked down. Add tomato paste and brown the meat. Deglaze with red wine reduce by half. Add the rest of the veal stock and reduce until the sauce has a nice sticky feel, or a medium thick consistency. Add veal bone marrow and emulsify with butter and salt using a handheld mixer. Finish with salt and pepper to taste and coco nibs.

Brussels Sprouts

Score the top of the Brussels sprout. Salt and pepper corn starch and then deep fry. Once crispy place in a mixing bowl add shaved aged Parmesan cheese, and salt and pepper to taste. Garnish with aged balsamic vinegar.


1 pinch micro kale
1 pinch fennel fronds
1 golden beet, thinly sliced
1 tablespoon coco nibs

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