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This inside cooking method for bison tenderloin is a great alternative to 'outside' barbecue grilling. It's our first choice whenever the weather turns cold or stormy. The ideal bison tenderloin steak is 1 1/2 inches thick, and usually weighs somewhere between 4.5 and 7 ounces. If preferred, the steak can be tied so that the 'bavette' (the narrow chain filet) does not separate from the larger filet. Usually though, this will not be a problem if the steaks are handled carefully. Along with the steaks, some clarified butter and course sea salt, will be all that's needed. The bison tenderloin is a very mild tasting cut; you don't want to mask its delicate flavor with sauces or unnecessary garnishes. Prep time is passive standing time.
Units: US | Metric
Serving Size: 1 (110 g)
Servings Per Recipe: 4