Pan Seared Bison


2 6-oz. bison tenderloin filets, about 2'' thick
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried rosemary
1/2 tablespoon olive oil
1/2 tablespoon butter

Probe Thermometer (optional)


  1. Rinse and pat dry your bison steaks. Evenly season bison with the salt, pepper, and rosemary.
  2. If using a probe thermometer, insert the probe into the thickest portion of the meat, ensuring the probe is centered in the middle of the steak.
  3. In a sauté pan over medium-high heat, add the butter and oil. Allow the butter to melt and for the mixture to get very hot and slightly browned.
  4. Add the steaks to the hot pan, and brown on all sides.
  5. Once brown, transfer steaks to an oven-safe pan and bake at 350 degrees F for about 15 - 20 minutes for medium. If using a probe thermometer, cook until internal temperature reaches 140 degrees F
  6. Remove filets from oven and let rest on counter for 5 minutes before serving.
Note: the butter/ oil pan is a great starting place for making a wine sauce for the bison, after it is browned! Reduce your favorite red wine down in the pan with either arrowroot or flour as a thickener. Finish sauce with butter and serve with bison!