Bison Tenderloin
If you are looking to cook the best ever tenderloin this holiday season, look no further than bison. Bison meat, especially tenderloin, is incredibly tender and juicy. Cooked at a low temperature and roasted to perfection, this bison tenderloin might just become your newest holiday tradition.
Bison, in comparison to beef, does not need to be cooked at high temperatures to achieve a texture that melts in your mouth. Best cooked to 120-125 F for rare, 125-130F for medium, and 135F+ for well-done; though we recommend serving bison rare or medium rare for best results.
Bison Tenderloin
Ingredients
- 4-5 lbs Great Range Bison whole tenderloin - ends trimmed
For Marinade
- 1 1/2 cups dry vermouth
- 1 tablespoon tarragon
- 1 tablespoon thyme
- 5-6 cloves garlic - roughly chopped
- 4 shallots - 3 roughly chopped and 1 sliced thin
- 1/4 cup whole grain mustard
- 1/4 cup honey
- 3 tablespoons olive oil
- 1/2 tablespoon sea salt - can sub table salt
- 1/2 tablespoon fresh cracked peppercorn - can sub pepper
For Sauce
- 1 1/2 cups dry vermouth
- 1 cup salted butter
- 1/4 cup whole grain mustard
- 1 sprig rosemary
Instructions
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Trim the small ends off of the bison tenderloin (reserve for another bison recipe!). Tie the butcher’s twine around the top of the tenderloin and then loop the twine around the end four or five times, two or three inches apart to secure the tenderloin. Flip the tenderloin and weave the excess string through the loops on the underside. Tie tightly to the start of the string excess at the top of the tenderloin. The twine will help the tenderloin hold it’s shape. Refer to the video for visual on how to tie the tenderloin.
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In a large baggie, combine the ingredients for the marinade. Place the bison tenderloin in the bag and press out the excess air before tightly sealing the bag. Marinate for one hour at room temperature or place in the fridge and chill for 8-10 hours.
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When ready to start roasting, preheat the oven to 250 F. Place the sliced shallot in the bottom of a roasting dish. Remove the bison tenderloin from the marinade and place on top of the shallots. Use a slotted spoon to remove the chunky bits from the marinade and place on top of the tenderloin. Do not add the excess liquid. Discard the remaining liquids.
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Roast the bison tenderloin at 250 F for 30-40 minutes. When the internal temperature reaches 120 F, remove the tenderloin from the oven. Lightly tent the roast with foil and rest for 20 minutes.
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While the roast is resting, make the vermouth sauce. Simmer the vermouth in a small sauce pan for 10-15 minutes, until thickened and syrupy. Add the butter, mustard and whole sprig of rosemary. Stir until the butter is melted. Let the sauce simmer over medium low heat for 10-15 minutes, until slightly thickened. Use tongs to remove the rosemary sprig. Remove from the heat and cool until just warm – the sauce will thicken as it cools.
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Use scissors to carefully remove the butcher’s twine from the tenderloin. Use a sharp knife to cut the tenderloin into half inch thick pieces. Serve with warm butter sauce and enjoy!
