Seared Bison Tenderloin with Herb Butter

A rich, meaty, classic to pair with your big reds.

Ingredients

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

Method

For the Herb Butter

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

For the Tenderloin

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