Bison Filet Mignon
- 2 (4 to 6 ounce) 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). Be careful not to over season, as the seasonings are to enhance the flavor of the meat and not to cover it up.
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 5 to 6 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