Roasted Bison Filet Mignon with Pan Gravy and Smashed Potatoes

This popular recipe combines our melt-in-your-mouth bison filet with deliciously smooth gravy, tender potatoes and rice with an exotically delicious twist.

- High Plains Bison Kitchen

Serving Size:
26.2 oz (744g)
Prep Time:
20 min
Total Cooking Time:
40 min


  • 4 (6oz.) High Plains Bison Filet Mignon Steaks
  • ½ teaspoon ground rosemary
  • ½ teaspoon salt
  • ¼ stick softened butter, room temperature
  • ½ teaspoon ground black pepper
  • ½ teaspoon granulated garlic
  • 2 cups hot water
  • 2½ cups canned low-sodium beef broth
  • ½ cup cooking wine
  • 4 teaspoons arrowroot, dissolved in 2 tablespoons cold water
  • salt and pepper to taste
  • 2 lbs. potatoes (about 4 medium), peeled, cut into 2-inch pieces
  • ½ cup canned low-sodium chicken broth
  • pinch of ground nutmeg
  • salt and pepper to taste

Cooking Instructions:

To Make Roasted Bison Filet Mignon with Pan Gravy:

1. Preheat oven to 500°F.

2. Let the bison steaks rest one hour at room temperature.

3. In a small bowl knead together rosemary, salt, and butter.  Rub onto the meat.  

4. In a roasting pan, roast the meat for 10 to 15 minutes for medium-rare. Transfer to platter and keep warm.

5. Add the broth and cooking wine to the pan juices in the roasting pan scraping up the brown bits. Bring to a boil, and then reduce to simmer cooking the broth until it is reduced by half.

6. Stir the arrowroot mixture and add it to the gravy, stir until dissolved. Simmer the gravy for 3 minutes, add salt and pepper to taste. Transfer the gravy to a heated sauceboat.

To Make Smashed Potatoes:

1. Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan.

2. Coarsely mash potatoes and add enough chicken broth to moisten.  Add a pinch of nutmeg and season to taste with salt and pepper.  
Serve under roasted filet mignon and pan gravy.

Bison Cooking Tips

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