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Grilled bison tenderloin

Judith Papesh, Contributor
Wine Pairings:  

For a meaty change of pace, swap out your beef tenderloin for bison. Most bison is sustainably farmed and presents a leaner option than beef, with a slightly sweeter flavor than you might expect. Grilling brings out big flavors, and, topped with herb butter, will please the most ardent carnivore.

Like many grilled meats, this dish pairs well with red wine, and the Wonderland Project 2019 No. 9 Special Selection with its sweet tobacco, blackberry, and dried pepper flavors with robust acids and tannins make for a dynamic pairing.

Ingredients

Herb Butter
  • 6 tablespoons butter, softened
  • 1 small clove garlic, peeled and minced
  • 1 teaspoon fresh tarragon, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh parsley, chopped
  • salt and freshly ground black pepper
For the tenderloin
  • 2 pound bison tenderloin cut into 4 - 8 ounce filets (1 1⁄2" thick)
  • fine sea salt
  • freshly ground black pepper
  • olive oil

Steps

1.

For the herb butter

Combine butter, garlic, tarragon, thyme, parsley, and salt and pepper in a medium bowl. Cover with plastic wrap and chill.

2.

For the tenderloin

Preheat the grill to medium – high, making sure the grill grates are clean.

3.

Season meat with salt and pepper.

4.

Put the bison filets on the grill and cook for 3 to 4 minutes per side for rare to medium rare.

5.

Remove from the grill to a platter and cover with foil.

6.

Rest for 5 to 10 minutes then serve topped with some of the herb butter.

Chef Image

About Judith Papesh, Contributor