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Featured Recipe
 

Bacon Wrapped Bison Tenderloin
with Pecan Butter

Bison Filet

Ingredients

    Tenderloin Recipe:
  • 2 (8 oz) bison tenderloins
  • 2-4 strips of bacon per tenderloin (depending on whether or not one strip will wrap all the way around, if one strip doesn’t wrap all the way around simply overlap two)
  • 2 sprigs fresh rosemary and thyme
  • 2 cloves garlic
  • 2 teaspoons pecan butter or more depending on how much you want (I used Artisana Organic Raw Pecan Butter which is delicious by the way)
  • oil for brushing(I used Avocado oil, but you could use Macadamia nut oil as well)
  • salt and fresh ground black pepper to taste (coarse ground black pepper)
    Optional Pan Sauce:
  • 1 cup chicken stock or red wine
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon grass fed butter
  • 2 cloves garlic
  • salt and pepper to taste

Directions

    Tenderloin Recipe
  • Pull out your tenderloins and let them sit out and come to room temperature for about 20 minutes before you put them in the pan (this is not 100 percent necessary but it is nice to let your steaks come slightly to room temperature before cooking).
  • Preheat oven to 400 degrees.
  • Line a medium sized baking sheet with aluminum foil and place to the side.
  • Remove leaves from rosemary and thyme and place on cutting board discarding the stems.
  • Sprinkle salt on herbs and crack fresh black pepper liberally on the herbs then mince with 2 cloves of garlic finely.
  • Brush both sides of each tenderloin with oil and then rub herb mixture onto them both sides of oil brushed tenderloin.
  • Wrap each tenderloin with 1 strip or more of bacon so they are overlapping and hold in place by piercing a toothpick through the overlapping bacon and into the tenderloin.
  • Heat a dry nonstick pan over medium high heat and wait for it to get nice and hot. You have to make sure the pan is hot before you put the steaks in that way you get a nice sear, you should hear the sizzle the second it hits the pan. Once the pan is hot place steaks in the pan and sear about 1-2 minutes per side or until desired browning is achieved.
  • Place seared tenderloins onto foil lined baking sheet and place in preheated oven for about 15-20 minutes depending on your oven.(this is where you would start making the optional pan sauce if you would like it)
  • Pull tenderloins out let them rest for 5-10 minutes before serving.
  • Serve steaks with 1 teaspoon or more of pecan butter on top of each tenderloin, an optional pan sauce and a side of veggies. (I had mine with Roasted Brussels Sprouts and sauteed spinach but I bet this would go great with Cauliflower Mash)
    Optional Pan Sauce
  • Once meat has finished searing and are in the oven in the same pan you seared them in add a little bit of oil and fry 2 more cloves of minced garlic until fragrant.
  • Deglaze the pan with 1 cup chicken stock or red wine scraping the browned bits at the bottom of the pan(two completely different flavors but both work great).
  • Bring to a simmer and add 1 1/2 tablespoons red wine vinegar and stir.
  • Simmer until liquid has reduced by half and add 1 tablespoon of butter and melt.
  • Bring back to a simmer a lightly simmer until it reduces slightly more.
  • Strain pan sauce into a bowl and spoon strained pan sauce over finished steaks when serving.

Notes: I have had good results for crispier bacon if you microwave the bacon on a plate in between two paper towels for 1-2 minutes before wrapping just to get the fat on the bacon rendering although you still want it pliable. You can easily double or triple this recipe if you are serving more people just be sure not to overcrowd the pan when searing. Remember to go by feel for doneness of your tenderloins unless you want to stick a instant read thermometer in one the whole time it’s baking. If you do an instant read thermometer then you want to pull them out around 130 for rare and 145-150 for medium rare. Or if you go by feel rare feels like the soft spot between your thumb and index finger, medium rare feel likes the soft pad behind and under your thumb and medium feels a little higher up from medium rare, closer to your wrist. (I know that some people are probably going to get this feel part wrong because it’s more of something I would have to show you rather than explain through text but I have explained it to the best of my ability)