We Cook! Mill’s Tavern’s Bison Teres Major with Truffle Moliterno, Yukon Gold Crisps, Aioli

Bison Teres Major with Truffle Moliterno, Yukon Gold Crisps & Black Garlic Herb Aioli (Serves 4)

Seared bison teres major, also known as the Petite Tender, is one of the most tender cuts. Paired with crispy Yukon Gold potatoes fried in rich Wagyu tallow and finished with truffle-infused Moliterno cheese and a smooth, savory black garlic herb aioli, it’s a bold, flavor-packed dish that feels both rustic and refined.

Where to Source Specialty Cuts & Gourmet Garnishes:

Look for bison teres major at a specialty butcher or online purveyor focused on sustainable game meats. Black garlic can be found at Asian grocery stores or high-end grocers, while truffle Moliterno (or truffle Pecorino as a substitute) is available at cheese counters or Italian markets. Wagyu tallow or duck fat brings exceptional flavor to your crisps—worth seeking out.

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

INGREDIENTS:

For the Bison Teres Major:

• 4 bison teres major steaks (6 oz. each)
• Kosher salt and black pepper, to taste
• 1 tablespoon neutral oil (for searing)

For the Yukon Gold Crisps:

• 1 lb. Yukon Gold potatoes, thinly sliced (mandoline recommended)
• 2 tablespoons Wagyu tallow or duck fat
• Salt, to taste

For the Black Garlic Herb Aioli:

• 4 cloves black garlic
• ½ cup mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon finely chopped herbs (parsley, thyme)
• Salt to taste

For Garnish:

• 2 oz shaved truffle Moliterno (or truffle Pecorino)

INSTRUCTIONS:

Prepare the Yukon Gold Crisps:

• Heat tallow or duck fat in a heavy-bottomed skillet to 350°F.
• Fry potato slices in batches until crisp and golden, about 3–4 minutes per side.
• Transfer to a paper towel-lined plate and season with salt. Set aside.

Sear the Bison Teres Major:

• Pat steaks dry and season with salt and pepper.
• Heat oil in a cast iron skillet over medium-high heat until shimmering.
• Sear bison steaks for 2–3 minutes per side, or until internal temperature reaches 130–135°F for medium-rare.
• Remove from heat, tent with foil, and let rest 5 minutes before slicing.

Make the Black Garlic Herb Aioli:

• In a blender or food processor, combine black garlic, mayonnaise, lemon juice, and herbs.
• Blend until smooth. Season to taste with salt.
• Refrigerate until ready to use.

Assemble the Plate:

• Arrange Yukon Gold crisps on each plate.
• Slice rested bison steaks against the grain and layer atop the crisps.
• Spoon black garlic herb aioli over the meat or serve on the side.
• Top with generous shavings of truffle Moliterno.
• Garnish with additional herbs or microgreens, if desired, and serve immediately

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.