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.
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.
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.
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
- 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.
- 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.
- 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.
- Remove from the heat and set aside.
- Prepare the oven for the tenderloin. Move a rack to the center and preheat to 400 degrees Fahrenheit. Lightly grease a roasting pan.
- Season the tenderloin on all sides with sea salt and freshly ground black pepper.
- 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.
- 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.
- 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.
- 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.
- Serve the sliced tenderloin with red wine sauce poured over top, with the rest on the table to add as desired.