This sophisticated dish transforms lean bison tenderloin into a tender, flavorful centerpiece. The meat is seasoned with a spicy chili rub and pan-seared to perfection, locking in juices while creating a delicious crust. It is served alongside a luxurious pasta made with smoked elk or ham, fresh morel mushrooms, and a light cream sauce. The combination of the gamey bison and the smoky, savory pasta creates a harmonious balance of textures and flavors. Garnished with char-broiled baby vegetables, this meal offers a restaurant-quality experience at home. It is perfect for date nights or special family dinners where you want to impress without spending hours in the kitchen. The rich, umami notes make it incredibly satisfying.
Pan-Seared Bison Tenderloin
Description
This sophisticated dish transforms lean bison tenderloin into a tender, flavorful centerpiece. The meat is seasoned with a spicy chili rub and pan-seared to perfection, locking in juices while creating a delicious crust. It is served alongside a luxurious pasta made with smoked elk or ham, fresh morel mushrooms, and a light cream sauce. The combination of the gamey bison and the smoky, savory pasta creates a harmonious balance of textures and flavors. Garnished with char-broiled baby vegetables, this meal offers a restaurant-quality experience at home. It is perfect for date nights or special family dinners where you want to impress without spending hours in the kitchen. The rich, umami notes make it incredibly satisfying.Ingredients
Directions
-
In a small bowl, mix the vegetable oil and chili powder to create a spice rub.
-
Pat the bison filets dry with paper towels and rub the oil-chili mixture evenly over all sides of the meat.
-
Let the seasoned filets rest at room temperature for 30 minutes to allow the flavors to penetrate.
-
While the meat rests, marinate the baby field vegetables in the vinaigrette.
-
Heat a large skillet over medium-high heat. Add a small amount of oil if needed.
-
Sear the bison filets on all sides until browned, then lower the heat and cook, turning often, until desired doneness is reached (medium-rare to medium recommended).
-
Remove the bison from the pan and let it rest on a warm plate.
-
In the same pan, melt the butter over medium heat.
-
Add the smoked elk or ham and the julienned morel mushrooms to the pan.
-
Saut the meat and mushrooms for 1 minute until fragrant.
-
Add the cooked linguine to the pan and toss to combine with the elk and mushrooms.
-
Pour in the heavy cream and stir gently until the sauce is incorporated and the pasta is heated through.
-
Charbroil the marinated vegetables until slightly browned and tender.
-
To serve, place a portion of the pasta on a hot plate.
-
Place a rested bison filet in the center of the pasta.
-
Surround the filet with the char-broiled vegetables and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 290.0kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 2.4g12%
- Cholesterol 96.0mg32%
- Sodium 2612.0mg109%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 0.0g0%
- Sugars 2.2g
- Protein 50.0g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Bison is very lean and cooks faster than beef. To prevent drying out, do not overcook; aim for an internal temperature of 130-135F for medium-rare.
If fresh morel mushrooms are unavailable, you can substitute with dried morels (rehydrated in warm water) or wild button mushrooms for a similar earthy flavor.
The smoked elk can be replaced with smoked ham hocks, prosciutto, or smoked turkey for a different flavor profile.
For the vegetables, a mix of baby carrots, snap peas, and asparagus works well for the charbroiled side.
Allow the bison to rest for at least 5 minutes after cooking to redistribute the juices before slicing or serving.
