Steakhouse-Style Bison Patties

While potatoes cook, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Thinly slice chives. Finely chop mushrooms. Peel, then mince or grate garlic. Add garlic, half the cream and 2 tbsp butter (dbl for 4 ppl) to a small pot. Bring to a simmer over medium heat, stirring occasionally, until butter melts, 3-4 min. Remove the pot from heat. Cover and set aside.

While cream steeps, combine bison, breadcrumbs and half the Montreal Steak Spice in a medium bowl. (TIP: If you prefer a firmer patty, add an egg to the mixture!) Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then patties. Sear until golden-brown, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed!) Transfer patties to an unlined baking sheet. Bake in the middle of the oven until cooked through, 6-8 min.**

While bison patties sear, add broccolini, half the remaining Montreal Steak Spice, 1 tbsp water and 1 tbsp oil (dbl both for 4 ppl) to another unlined baking sheet. Bake in the top of the oven until tender-crisp, 8-12 min.

Heat the same pan (from step 3) over medium. When hot, add mushrooms and remaining Montreal Steak Spice. Cook, stirring occasionally, until softened, 5-6 min. Add remaining cream and broth concentrate. Cook, stirring often, until gravy thickens slightly, 2-3 min. Remove the pan from heat, then season with salt and pepper, to taste. Cover to keep warm.