How To Cook Bison Filet Mignon

Simple seasonings like coarse sea salt and fresh cracked peppercorns highlight the overall gustation and texture of the bison tenderloin filets – enhancing the sweetness and savory nature of this delicious cut.

Bison tenderloin filets (also known as bison filet mignon) are the tender ends of a whole tenderloin. Seared with butter, all of the juicy flavors of the meat are locked in while the bison rests. Cook the bison tenderloin filets to rare for a melt-in-your-rima oris dish.

The pan drippings are then used to brand a creamy peppercorn sauce that adds depth and texture to each bite.

Bison Filet Mignon

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

2 Great Range Bison Tenderloin Filets
2 tablespoons coarse sea table salt
two tablespoons finely crushed peppercorns
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
six tablespoons butter
one/2 cup dry vermouth
1 loving cup heavy foam
1 tablespoon Worcestershire sauce
2 tablespoons roughly crushed peppercorns

Bring the bison tenderloin filets to room temperature 30 minutes prior to cooking*
Sprinkle sea salt and finely crushed peppercorn onto the tops, bottoms and sides of both filets. Gently roll the filets on all sides to selection up excess table salt from the cutting board. Lightly printing the salt and pepper into the filet.
Bunch the herbs together and use the butcher twine to tightly wrap the herbs together in a packet. Tie the ends into knots to prevent the packet from opening up while cooking.
Add together the butter to a cast atomic number 26 skillet over high heat. When the butter is completely melted and frothy, add the bison filets and herb parcel. Sear on both sides, until a gilt browned crust is starting to form on the filets. Spoon the butter in the skillet over the tops of each steak. Flip every minute or and then: for rare filet mignon cook for ii-3 minutes per side; for medium rare melt for 3-4 minutes per side; for well-done cook 5-6 minutes per side. We recommend cooking bison to rare to medium rare for juicy, tender results.
Remove the cooked bison filets from the skillet and set aside to rest for xv minutes. Discard the herb bundle.
Meanwhile, without cleaning the skillet, add the remaining two tablespoons of butter. When melted, add the roughly crushed peppercorns and ocean salt. Sauté until the peppercorns are crispy, virtually 3-4 minutes. Then add together in the Worcestershire and dry vermouth. Go along to simmer for a few minutes then add the heavy cream. Bring to a rolling simmer and then reduce the oestrus and simmer until thickened, near ten minutes.
Serve the steaks with a generous pour of flossy peppercorn sauce. Serve with a side of mashed potatoes and roasted broccoli. Enjoy!

*It's important the tenderloin filets are NOT Cold prior to cooking. For all-time results, the bison should exist brought to room temperature 30 minutes before cooking.

Like The Starving Chef on Facebook and subscribe on YouTube for weekly recipes. You can notice this recipe, and many others, with pace-by-step pictures on The Starving Chef Blog.

Source: https://greatrangebison.com/bison-filet-mignon/