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Sliced Bison Filet Mignon with Italian Green Beans
We've paired classic Mediterranean flavors with our moist fillets for a dish that's fresh, amazingly flavorful, and completely filling.
- Chef Forrest
- Servings:
- 4
- Serving Size:
- 12.3 oz (350g)
- Prep Time:
- 15 min
- Total Cooking Time:
- 15 min
Ingredients:
- 4 (6 oz.) High Plains Bison Filet Mignon
- 3 tablespoons vegetable oil
- rosemary, ground
- salt and pepper to taste
- 1 lb. green beans, trimmed
- 2 tablespoons extra-virgin olive oil
- 1/4 cup parmesan cheese
- 1/4 cup Kalamata olives, pits removed
- 1/2 cup grape tomatoes
- pepper to taste
Cooking Instructions:
To Make Bison Filet:1. Preheat oven to 450°F
2. In a 12-inch heavy skilled (preferably cast-iron), heat 1½ tablespoons oil over moderately high heat until hot, but not smoking. Sear half of steaks until browned, about 2 minutes on each side. Transfer to a shallow baking pan.
3. Sear remaining steaks in remaining 1½ tablespoons oil in the same manner. When steaks are cool enough to handle, sprinkle with rosemary, salt and pepper to taste.
4. 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 Italian Green Beans and Grape Tomatoes:
1. Cook beans in a 6-quart pot of boiling water, uncovered, until tender, 4-6 minutes.
2. Drain in a colander then transfer to a large bowl. Toss with oil, parmesan cheese, olives, and tomatoes. Season with pepper to taste.
Slice bison and serve with green beans and tomato mixture.
