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!