Pan-Seared Bison Tenderloin with Herb Butter

Name: Pan-Seared Bison Tenderloin with Herb Butter
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 6 tbsp. softened butter; 1 small clove garlic, peeled and minced; 1 tsp. chopped fresh tarragon; 1 tsp. chopped fresh thyme; 1 tsp. chopped fresh parsley; Salt and freshly ground black pepper; 2 tsp. fine sea salt; 1 ⁄ 2 tsp. citric acid; Freshly ground black pepper; 4 (8-oz.) bison filets, each about 1 1⁄2" thick; 2 tbsp. canola oil

Serves
serves 4

DAVID SAWYER

We adapted this recipe from one used at The Fort in Denver, Colorado, which specializes in fine game, meats, and steaks.

Equipment

Ingredients

For the Herb Butter

6 tbsp. softened butter
1 small clove garlic, peeled and minced
1 tsp. chopped fresh tarragon
1 tsp. chopped fresh thyme
1 tsp. chopped fresh parsley
Salt and freshly ground black pepper

For the Tenderloin

2 tsp. fine sea salt
¹⁄₂ tsp. citric acid
Freshly ground black pepper
4 (8-oz.) bison filets, each about 1 1⁄2" thick
2 tbsp. canola oil

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Instructions

Step 1

For the herb butter: Mix together butter, garlic, tarragon, thyme, parsley, and salt and pepper to taste in a medium bowl. Cover with plastic wrap and chill slightly.

Step 2

For the tenderloin: Preheat oven to 350°. Mix together salt, citric acid, and pepper to taste in a small bowl. Season filets with salt mixture to taste. Heat oil in a large ovenproof skillet over high heat until hot. Add filets and sear, 2 minutes per side. Transfer skillet to oven and cook, about 6 minutes for rare and 8 minutes for medium rare. Transfer filets to four plates and top each with a dollop of herb butter.