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!