Bison Tenderloin

Serves: 6 • Cooking Time: 1 hour 30 minutes

A classic bison tenderloin with a buttery herb glaze


• 1 bison tenderloin

• 1/2 tablespoon olive oil

• 2 teaspoons salt

• 1-1/2 teaspoons ground pepper • 6 cloves garlic,minced

•1 to 2 tablespoons fresh rosemary leaves,chopped

• Kitchen Twine

•1 tablespoon vegetable oil

Cooking Instructions:

Let tenderloin sit at room temperature for 1 hour before cooking.

Preheat oven to 450˚F.Pat dry the tenderloin with paper towels.

Rub tenderloin with olive oil and generously season with salt and fresh ground pepper.

In a small bowl mix together minced garlic and chopped rosemary; rub all around the tenderloin.

Place tenderloin over pieces of precut kitchen twine spaced one-two inches apart and tie them closed.

Heat olive oil in a large skillet over medium-high heat. When oil is hot, add tenderloin and sear for about 3 to 4 minutes per side, or until browned all around.Transfer skillet to the oven and continue to cook for 25 to 30 minutes, or until internal temperature reaches 130˚F. Cooking time can vary depending on your oven and the thickness of your tenderloin; always check for desired doneness using a meat thermometer.

Remove skillet from oven and transfer meat to a cutting board.

Tent a piece of foil over the tenderloin and let rest for 10 to 15 minutes before cutting.

Serve hot and enjoy!

Recipe Notes:

Bison contains less fat and cooking time should be based on internal temperature. If you are unfamiliar with cooking bison be sure to cook low and slow.