BISON BACON WRAPPED FILET

• Grill:

  • Preheat grill to high (450°F/230°C).

  • Lightly season filet with salt, pepper, and olive oil.

  • Grill for 3-4 minutes per side for medium-rare (130-135°F).

  • Let rest for 5 minutes before slicing.

• Pan-Sear (Best for Perfect Crust):

  • Heat a cast-iron skillet over medium-high heat.

  • Add 1 tbsp butter or oil.

  • Sear filet for 3-4 minutes per side, basting with butter in the last minute.

  • Let rest before serving.

• Oven (Reverse Sear for Extra Tenderness):

  • Preheat oven to 250°F (120°C).

  • Bake for 20-25 minutes until internal temp reaches 120°F.

  • Sear in a hot pan for 1 minute per side for a caramelized crust.

• Sous Vide (Perfect Doneness Every Time):

  • Set sous vide to 130°F for medium-rare.

  • Cook steak in a vacuum-sealed bag for 1-2 hours.

  • Finish with a high-heat sear in butter.

Serve with garlic butter, roasted Brussels sprouts, and a side of truffle mashed potatoes for a gourmet steakhouse meal.

Garlic Herb Bison Filet with Red Wine Reduction

Ingredients:

• 2 R Family Farms Bison Filets

• 1 tbsp olive oil

• 1 tbsp butter

• 2 cloves garlic, minced

• 1 tsp fresh rosemary

• 1 tsp fresh thyme

• Salt and black pepper, to taste

• ½ cup red wine

• ½ cup beef or bison broth

Instructions:

1. Pat filets dry and season with salt and pepper.

2. Heat olive oil in a skillet over medium-high heat.

3. Sear filets for 3-4 minutes per side until golden brown.

4. Add butter, garlic, rosemary, and thyme, basting for 30 seconds.

5. Remove steaks and let rest.

6. Deglaze pan with red wine and broth, reducing sauce by half.

7. Serve steaks drizzled with red wine reduction.

1. How does bison filet compare to beef filet mignon?
   Bison filet is just as tender as beef filet mignon, but leaner and slightly sweeter in flavor.

2. What is the best internal temperature for bison filet?

   • Rare: 120-125°F

   • Medium-Rare: 130-135°F (Recommended)

   • Medium: 140-145°F

   • Well-Done: Not recommended (bison is lean and can dry out).

3. Why is bison filet leaner than beef?
   Bison is grass-fed and pasture-raised, which naturally results in less fat and fewer calories than beef.

4. How should I store bison filet?
   Keep refrigerated and use within 3-5 days, or freeze for up to 6 months.

5. Can I marinate bison filet?
   Yes! A light marinade of olive oil, garlic, and herbs enhances the flavor without overpowering the natural richness of the meat.