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How To make Pan Seared Bison Tenderloin
4 6-7 oz Bison Filets
8 oz Smoked Elk or smoked Ham
-Julienned 4 tb Vegetable Oil
1 tb Chili Powder
12 oz Cooked Linguine
2 oz Morel mushrooms, julienned
2 oz Whole butter
4 oz Heavy cream
Misc baby field vegetables Marinated in vinaigrette Mix oil and chili powder together and rub evenly over filets and let rest for 30 minutes. Heat saucepan and sear filets on all sided, lower heat and cook, turning often until desired doneness. (Medium Rare to Medium is recommended. Melt butter in pan and add elk and moresl. Saute 1 minute. Add linguine and heat, toss until hot. Add cream and stir until incorporated with pasta. Lightly charbroil vegetables. Place pasta on hot plate. Place Bison filet in center and surround with char-broiled vegetables.
How To make Pan Seared Bison Tenderloin's Videos
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How to Cook a Bison Steak
Up your protein game and learn how to cook a juicy Bison Ribeye Steak. Bison is similar to beef but has a sweeter taste. Plus, enjoy health benefits like lower calories, fat and cholesterol.
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Pan Seared Bison Steak from High Plains Bison
Watch how Chef Forrest prepares his pan-fried bison steaks. Go to if you want to get some of these delicious bison steaks for your next meal!
Stay Classy Meats - Bison Rib Eye - All Natural Grass Fed
Stay Classy Meats - Bison Rib Eye - All Natural Grass Fed
Pan-Seared Bison Ribeye Topped with Rosemary Butter Recipe
Prep Time: 10 mins
Cook Time: 5 mins
Wait Time: 2 mins
Total Time: 17 mins
Yield: 1
Category: dinner
Cuisine: steak
*Bison, like Elk and other game animals, are very lean. They are grass fed animals. If they overcook, they will become hard. It is best to eat these at a maximum temperature of medium. The longer it is cooked, the more gamey it will taste.
Ingredients:
1 - 12 ounce Bison Ribeye (roughly 1.5 inches thick
Flaked Sea Salt
Olive Oil
1 Tablespoon of Rosemary Butter
Rosemary Butter
It is relatively simple recipe and very tasty! It is almost better to use a whole stick of Unsalted Butter, a sprig of Rosemary, 2-4 Garlic cloves and a pinch of salt. Bring butter to room temperature. Chop of Rosemary into small pieces. Mince Garlic. Mix all together and whip the butter. Place in the refrigerator and let harden. *For a richer flavor, try roasting the Garlic!
Pan-Sear Bison Ribeye
Remove steak from the fridge 45 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Pat dry the steak to remove any moisture. Season both sides generously with salt!
Using a cast iron pan, turn on the stove top to a medium high temp. Add olive oil (or whatever oil you use), allow the skillet to get to very hot. Place the Bison Ribeye face down and sear undisturbed for 1 minute. Move the Bison Ribeye around the edge of the skillet for the remaining minute. Flip the Bison Ribeye and repeat. This will give your Bison Ribeye a nice seared edge.
In separate sauce pan, melt 1 tablespoon of Rosemary Butter.
Remove the Bison Ribeye from the skillet and place on cooling/baking rack to let the juices rest
Plate the Bison Ribeye and pour the melted Rosemary Butter on top
This recipe is ideal for a medium rare cooked steak
How to Cook PERFECT Bison Filet Mignon | Great Range Bison
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This week I teamed up with Great Range Bison to make PERFECT bison filet mignon!
Simple seasonings like coarse sea salt and fresh cracked peppercorns highlight the overall taste and texture of the bison tenderloin filets – enhancing the sweet and savory nature of this delicious cut.
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Bison Steaks
One of my favorite red meats is bison. It's very lean, and full of flavor. Super quick and easy to prepare, it'll be done coming by the time you can put together a salad to serve with it.
I've chosen sirloin steaks, as they are Jim's favorite cut.
Preheat oven to 400°f. Rinse the steaks with cool water, pat dry. Season with salt and pepper. Heat 1-2 TBS each butter and olive oil until glistening hot. Add one large clove garlic, crushed, then the steaks, seasoned side down. Season other side, and sear both sides. Top each steak with a sprig of rosemary, then place the pan in the oven to finish.
Serve with a nice tossed salad, and a hearty red wine.
Enjoy!