Roasted Bison Filet Mignon with Tomato Cream Sauce

Fresh, flavorful and packed with spices, this recipe makes a perfect dinner party centerpiece. Guests will love the juicy seared filets with a rich creamy tomato sauce.

- High Plains Bison Kitchen

Serving Size:
13.6 oz (385g)
Prep Time:
15 min
Total Cooking Time:
15 min


  • 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.

Bison Cooking Tips

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