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)
- Rinse and pat dry your bison steaks. Evenly season bison with the salt, pepper, and rosemary.
- 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.
- 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.
- Add the steaks to the hot pan, and brown on all sides.
- 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
- 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!