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Free Range Bison / bison tenderloin recipes

Bison Tenderloin Bruschetta With Rosemary Balsamic Spread

Bison Tenderloin Bruschetta With Rosemary Balsamic Spread

This might be the ultimate holiday appetizer. Thinly sliced bison tenderloin on top of buttery, perfectly crispy French bread slices, spread generously with rosemary balsamic mayonnaise and topped with buttery, golden brown slices of shallots. Just typing those words makes my mouth water. Wait until you try it out for yourself - your family and friends will be so impressed with this bruschetta. It’s indulgent, fancy and absolutely perfect for the holidays. This extra special bruschetta will be something you look forward to making every year.


Also Read: Homemade Spaghetti With Bison & Wild Boar Meatballs


Bison Tenderloin Bruschetta With Rosemary Balsamic Spread - Beck & Bulow

Free Range Bison, Raised The Way Nature Intended


Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.


Ingredients:



  • About half of a bison tenderloin roast (approximately 2 pounds)
  • Avocado oil or bison tallow
  • Sea salt & freshly ground black pepper to taste
  • 1 loaf of crusty French bread, sliced
  • 8 shallots, sliced
  • 1 cup unsalted butter, divided (you may use less than a cup)
  • 1 ⅓ cup good quality mayonnaise
  • ¼ cup balsamic vinegar
  • 1 ¼ teaspoons sea salt
  • 1 ¼ teaspoon freshly ground black pepper
  • 1 ½ teaspoons chopped fresh rosemary

Also Read: Cornbread Stuffing With Bison Hickory Smoked Sausage


Bison Tenderloin Bruschetta With Rosemary Balsamic Spread - Beck & Bulow

Instructions:



  • Add about 4 tablespoons of butter to a cast iron skillet over medium heat. Take care that the pan doesn’t get too hot for the butter. When hot, add in the sliced shallots. Stir to combine. Add a pinch of sea salt and cook, stirring occasionally, until they begin to caramelize. When finished cooking the shallots, remove from the heat and set aside.
  • Preheat the oven to 400 degrees Fahrenheit. Rub the avocado oil (or if using bison tallow, melt it) and rub it all over the bison tenderloin. Season generously with sea salt and freshly ground black pepper on all sides.
  • Add a ½ cup of butter to a large cast iron skillet over medium high heat. When shimmering, add the tenderloin roast and sear on all sides to create a flavorful crust. Add more butter as needed, if necessary.
  • When the tenderloin is finished searing, place it in a baking dish and bake in the preheated oven for 20-25 minutes.
  • Remove the tenderloin roast from the oven and cover loosely with foil to rest for around 10 minutes. When it’s finished resting, slice thin and set aside, covered.
  • Make the rosemary balsamic mayonnaise. In a small bowl, mix together the mayo, balsamic vinegar, 1 ¼ teaspoons sea salt, 1 ¼ teaspoons freshly ground black pepper, and 1 ½ teaspoons chopped rosemary. Set aside.
  • Add about two tablespoons of butter to the cast iron skillet over medium high heat. When hot, add in slices of bread in a single layer - work in batches as necessary. Cook the bread on both sides until they’re golden brown and slightly crispy. Remove from the heat and set aside on a platter.
  • To assemble, spread the rosemary balsamic mayonnaise on each slice of bread. Add slices of bison tenderloin on top, and finish each piece off with the reserved caramelized shallots. Serve immediately and enjoy!

Also Read: Paleo Bison Or Beef Brisket Stick-To-Your-Bones Chili


Bison Tenderloin Bruschetta With Rosemary Balsamic Spread - Beck & Bulow


Don’t Hesitate To Reach Out To Our Team


At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.


Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised bison, elk, wild boar, lamb, grass fed beef, poultry and seafood.

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Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

Winter Holiday Bison Tenderloin Roast With Red Wine Sauce

A whole roasted bison tenderloin is one of the most delicious things you could possibly serve for the holidays. This larger cut of meat is what becomes filet mignon when sliced into steaks. We recommend searing the tenderloin before roasting for the best flavor. The red wine sauce is so delicious and really adds to the indulgent, festive feel of a tenderloin roast. Make this for Thanksgiving, Christmas or any other time you want to make something special for your loved ones.


Also Read: Secret Superfood Meatloaf with Lamb & Bison Primal Blend


Winter Holiday Bison Tenderloin Roast With Red Wine Sauce - Beck & Bulow

If You Like Beef, You’re Going To Love Bison


If you’ve never eaten bison before, you’re probably curious what it tastes like. The simple answer is that if you like the flavor of beef, you’re going to absolutely love bison. It’s very similar, but with a slightly sweeter taste. It’s naturally leaner and more tender. It has no “gamey” flavor whatsoever.


The key to preparing delicious bison is not to overcook it. It always needs to be cooked less than you would typically cook the same cut of beef. When cooked too much, bison will become tough - we always recommend cooking to medium rare for the ultimate flavor and texture. From premium steaks to fajita meat to burgers, any dish you’re used to cooking with beef will be amazing when prepared with bison.


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Also Read: Bison Osso Buco With Wild Boar Bacon Parmesan Crust


Free Range Bison, Raised The Way Nature Intended


Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.


Winter Holiday Bison Tenderloin Roast With Red Wine Sauce - Beck & Bulow

Ingredients:


For the tenderloin:



  • 1 bison tenderloin
  • Sea salt & freshly ground black pepper
  • 2 tablespoons bison tallow
  • ¼ cup beef broth

For the sauce:



  • 1 stick of butter, softened and divided
  • ¾ cup minced shallots
  • 1 ¼ cups dry red wine
  • 3 cups bison bone broth
  • 6 sprigs of fresh thyme
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 1 teaspoon coconut sugar
  • 2 tablespoons flour

Also Read: Recipe: Spicy Mexican Meatballs With Bison Primal Blend


Instructions:



  1. Let the thawed bison tenderloin sit out at room temperature for one hour before cooking. Meanwhile, make the red wine sauce. Melt five tablespoons of butter in a saucepan over medium-low heat. Add the minced shallots to the pan and cook, stirring occasionally until tender and fragrant. Add the red wine, bison bone broth, thyme, salt, pepper and coconut sugar to the pan. Increase the heat and bring to a boil. Reduce the heat to medium and cook for approximately 30 minutes.
  2. While the liquid is simmering, add what’s left of the stick of butter (3 tablespoons) to a small bowl. Add the flour and mix thoroughly until smooth.
  3. When the liquid mixture has reduced by about half, turn the heat down to low. Take out the sprigs of thyme. Use a whisk to add about a teaspoon at a time of the flour and butter mixture to the pan. Simmer the sauce for a few minutes - it should thicken noticeably.
  4. Remove from the heat and set aside.
  5. Prepare the oven for the tenderloin. Move a rack to the center and preheat to 400 degrees Fahrenheit. Lightly grease a roasting pan.
  6. Season the tenderloin on all sides with sea salt and freshly ground black pepper.
  7. Heat the bison tallow in a large cast iron skillet over medium high heat until it’s just about to start smoking. Sear the tenderloin all over, except for one side which will face downward for baking.
  8. Move the tenderloin to the prepared roasting pan. Roast in the oven for 10-12 minutes. Check for doneness with a meat thermometer. We recommend roasting rare to medium rare for the best flavor and texture. Remember that bison cooks more quickly than beef.
  9. Remove the tenderloin from the oven and place it on a cutting board or serving platter. Tent with foil and rest for approximately 10 minutes.
  10. Move the roasting pan to the stove, pouring out any excess fat. Add in the bison bone broth and cook, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Pour into the saucepan with the red wine sauce and stir to combine. Place the saucepan on the stove and bring to a simmer.
  11. Serve the sliced tenderloin with red wine sauce poured over top, with the rest on the table to add as desired.

Also Read: Oven Baked Bison Short Rib Pot Pie For Chilly Evenings

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