Pan-Seared Bison Tenderloin with Herb Butter

David Sawyer

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

Pan-Seared Bison Tenderloin with Herb Butter
Bison, also known as buffalo, offers a richer flavor than beef tenderloin.
Yield: serves 4

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

Instructions

  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.
  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.