High Plains Bison.com

Ingredients:

• 4 (6oz.) High Plains Bison Filet Mignon
• 3 tablespoons vegetable oil
• granulated garlic
• salt and black pepper to taste
• 1 tablespoon olive oil
• 4 large garlic cloves, finely chopped
• 1 cup oil-packed sun-dried tomatoes, drained, chopped
• 1 cup whipping cream
• 1 (7.25oz.) jar roasted red peppers, drained, chopped
• ½ teaspoon dried crushed red pepper
• 1 cup fresh basil leaves, chopped

Cooking Instructions:

To Make Roasted Filet Mignon:

1. Preheat oven to 450°F.

2. In a 12-inch heavy skillet (preferably cast-iron), heat 1½ tablespoons oil over moderately high heat until hot, but not smoking.

3. Sear half of steaks until browned, about 2 minutes on each side. Transfer to a shallow baking pan. Sear remaining steaks in remaining 1½ tablespoons oil in same manner.

4. When steaks are just cool enough to handle, sprinkle with garlic, salt and pepper to taste.

5. Roast steaks in middle of oven, 8 minutes for medium-rare. Turn oven down to 350°F. Transfer steaks to platter and keep warm.



To Make Tomato Cream Sauce:

1. Heat oil in heavy medium saucepan over medium heat.

2. Add garlic and sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper and simmer over medium heat for 2 minutes.

3. Stir in ½ cup basil and simmer 1 minute longer.
Serve tomato cream sauce over bison filets.