March 09, 2021

Seared Bison Tenderloin with Herb Butter

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


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


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.