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Bison Filet Mignon

Bison Fillet Mignon with a Red Wine Butter Sauce


  • Author: Carol Green
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: 1 1x

Description

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!


Scale

Ingredients

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

Instructions

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!

Notes

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