Bison Filet Mignon
Posted on 02 November 2016
- 2 (8 oz.) Gunpowder Bison filet mignon steaks
- Olive oil
- Coarse kosher salt, and freshly ground black pepper
- 1/2 cup Cabernet wine
- 1 to 2 tablespoons butter
- Bring steaks to room temperature before cooking. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands).
- In a heavy frying pan over medium-high heat, heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a little so they don’t stick to the bottom, for 3 to 4 minutes per side.
- When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to Cabernet Sauce.
- Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over the steaks just before serving.
Rare – 120 Degrees F
Med Rare – 125 Degrees F
Medium – 130 Degrees F