Spoil yourself with dinner that hits all the notes of a high-end restaurant meal, prepared at home with ease!
Self Care Cooking Therapy
So often, we wait for the chance to dine with friends to bring on the special dishes. Why wait! Cooking something delicious and special for yourself can, in my opinion, be a form of self-care.
The term ‘self-care’ is bandied about a lot, and what does it really mean? Self-care is a conscious act one might take to promote your physical, mental, and emotional health. Perhaps this could be getting outdoors, taking on a new hobby, changing your eating habits for the better.
In these stressful times, I think we could all do with a little more self-care, and this delicious, healthy meal certainly hits the keynotes!
Lean & Nutritious Bison Filet Mignon
The key to an excellent self-care dinner, is to keep the steps simple and rely on the very best ingredients to deliver. Bison as an excellent choice for red meat, lean and high in B vitamins, selenium, iron, and zinc, and around a third of the saturated fat of beef.
Bison is readily available online and from specialty stores. We are fortunate to have a bison ranch right here in South Carolina, my filet is from the Tatanka Bison Ranch in York, SC.
Step by Step Guide
Created a dinner to spoil yourself means leaving out the stress! I have created a recipe for you with all the key steps to make it doable for dinner for one.
So pour yourself a glass of wine, turn up the music and enjoy in the tastes and senses of this gorgeous meal, you deserve it!
Spoil yourself with a dinner for one that hits all the notes of a high-end restaurant meal, prepared at home with ease, following step by step instructions. Tender bison fillet is napped in a rich red wine butter sauce with a side of roasted veggies, pure decadence!
Ingredients: For the Bison & Sauce
1 Bison Fillet Mignon, 6-8oz
1 teaspoon Savory Spice Store Black Dust Coffee & Spice Rub
½ cup Merlot Wine
½ stick Unsalted Butter, very cold, cut into little cubes
1 teaspoon salt
1 tablespoon Ghee
Ingredients: For the Vegetables
3 small Red Creamer Potatoes
6 stalks Asparagus, tough ends snapped off
1 teaspoon Salt
2 tablespoons Ghee
1 tablespoon grated Parmesan Cheese
The action plan:
Put on your favorite music and open some clean crafted wine!
Pre-heat the oven to 450F
Cut the potatoes into 6 wedges, place on a small baking sheet, roll in little ghee, sprinkle with salt and pop in the oven
Heat a small, heavy pan such as cast iron over high heat.
Pat the fillet dry, rub with a little ghee, and sprinkle with a little salt.
Don’t add the seasoning just yet as it will burn.
Sear the fillet, approximately two minutes per side, until all the edges are nicely browned.
Reduce the heat to medium, sprinkle the seasoning liberally over the fillet, and continue cooking, 6-7 minutes for rare, 8-9 minutes for medium rare.
Remove the fillet to a plate, and cover loosely
Reduce the heat to medium, add the wine to the pan, and pour yourself a glass.
Check on the potatoes, stir them around, and add the asparagus to the baking sheet, rolling in a little more ghee and sprinkle with salt and the parmesan cheese.
When the wine has reduced by half, about 3 minutes, whisk in the butter, one knob at a time, until the sauce has emulsified, it should look thick and glossy.
Pop the fillet, and any juices that may have escaped back in the pan and turn to coat in the sauce.
Serve the bison with the roasted veggies, a good movie and chocolate truffles for desert.
Bison cooks really fast as it is so lean, be sure not to overcook it, this meat is best enjoyed medium-rare at most.
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