Pan Seared Bison Filet Mignon with Hearty Vegetables

For a quick and easy dinner that is simple to prepare and a joy to eat.

- High Plains Bison Kitchen

Serving Size:
22.9 oz (648g)
Prep Time:
10 min
Total Cooking Time:
35 min


  • ½ cup all purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon garlic salt
  • 4 (6oz.) High Plains Bison Filet Mignon steaks
  • Salt and pepper to taste
  • 4 tablespoons vegetable oil
  • 8 each red skinned potatoes, cut into quarters
  • 4 tablespoons olive oil
  • Salt and pepper to taste
  • 1 head of cauliflower, broken or cut into flowerets, stem discarded
  • 1 head of broccoli, broken or cut into flowerets, stem discarded

Cooking Instructions:

To Make Pan Seared Bison Filet Mignon:

1. Preheat oven to 450°F.

2. Bring 6 to 8 quarts of salted water to a boil while preparing bison steaks.

3. Mix flour, cornstarch and garlic salt in a medium bowl. Sprinkle bison steaks with salt and pepper and then dredge steaks in flour mixture (do not shake off excess).
Preheat skillet on high for 3 minutes.

4. Add vegetable oil and immediately add bison steaks. Reduce heat to medium high and sear first side for 4 minutes and second side for 3 minutes to reach medium rare. Remove from pan and keep warm.

To Make Roasted Red Skinned Potatoes and Broccoli & Cauliflower:

1. Place potatoes, olive oil, salt and pepper in a mixing bowl, toss well to coat.

2. Preheat oven.

3. Place on baking sheet and bake for 20 minutes or until golden brown and tender. Turn off oven and keep warm.

4. Meanwhile, place cauliflower and broccoli into boiling water and cook for 3-5 minutes, or until tender. Drain in colander and serve with potatoes and bison steaks.

Bison Cooking Tips

Here's how to get the best from your bison...
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