Pan-seared Bison Tenderloin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 4 | 6-7 oz Bison Filets | |
| 8 | oz | Smoked Elk or smoked Ham |
| Julienned | ||
| 4 | T | Vegetable Oil |
| 1 | T | Chili Powder |
| 12 | oz | Cooked Linguine |
| 2 | oz | Morel mushrooms, julienned |
| 2 | oz | Whole butter |
| 4 | oz | Heavy cream |
| Misc baby field vegetables | ||
| Marinated in vinaigrette |
INSTRUCTIONS
Mix oil and chili powder together and rub evenly over filets and let rest for 30 minutes. Heat saucepan and sear filets on all sided, lower heat and cook, turning often until desired doneness. (Medium Rare to Medium is recommended. Melt butter in pan and add elk and moresl. Saute 1 minute. Add linguine and heat, toss until hot. Add cream and stir until incorporated with pasta. Lightly charbroil vegetables. Place pasta on hot plate. Place Bison filet in center and surround with char-broiled vegetables.
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Nutrition (calculated from recipe ingredients)
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Calories: 601
Calories From Fat: 330
Total Fat: 37.5g
Cholesterol: 69.3mg
Sodium: 50.8mg
Potassium: 233.2mg
Carbohydrates: 56.4g
Fiber: 2.6g
Sugar: <1g
Protein: 10.5g