Bison Filet Mignon
Simple seasonings like coarse sea salt and fresh cracked peppercorns highlight the overall taste and texture of the bison tenderloin filets – enhancing the sweet 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-mouth dish.
The pan drippings are then used to make a creamy peppercorn sauce that adds depth and texture to each bite.
Bison Filet Mignon
- 2 Great Range Bison Tenderloin Filets
- 2 tablespoons coarse sea salt
- 2 tablespoons finely crushed peppercorns
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
- 6 tablespoons butter
- 1/2 cup dry vermouth
- 1 cup heavy cream
- 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 pick up excess salt from the cutting board. Lightly press the salt and pepper into the filet.
Bunch the herbs together and use the butcher twine to tightly wrap the herbs together in a bundle. Tie the ends into knots to prevent the bundle from opening up while cooking.
Add the butter to a cast iron skillet over high heat. When the butter is completely melted and frothy, add the bison filets and herb bundle. Sear on both sides, until a golden 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 so: for rare filet mignon cook for 2-3 minutes per side; for medium rare cook 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 15 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 sea salt. Sauté until the peppercorns are crispy, about 3-4 minutes. Then add in the Worcestershire and dry vermouth. Continue to simmer for a few minutes then add the heavy cream. Bring to a rolling simmer then reduce the heat and simmer until thickened, about 10 minutes.
Serve the steaks with a generous pour of creamy 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 best results, the bison should be brought to room temperature 30 minutes before cooking.