clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bison Filet Mignon

Bison Fillet Mignon with a Red Wine Butter Sauce

  • Author: Carol Green
  • Total Time: 35 minutes
  • Yield: 1 1x


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.
  • Enjoy!


Bison cooks really fast as it is so lean, be sure not to overcook it, this meat is best enjoyed medium-rare at most.

  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes