Bison Filet Mignon
2 (8 oz.) JJ Bison filet mignon steaks
Coarse kosher salt, and freshly ground black pepper
1/2 cup Cabernet wine
1 to 2 tablespoons butter
Bring steaks to room temperature before cooking.
Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands).
In a heavy frying pan over medium-high heat, heat 2 tablespoons olive oil.
Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 3 to 4 minutes per side.
When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving.
During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute;
Add juices that accumulate from resting steaks to Cabernet Sauce.
Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce.
Let the liquid boil until reduced to approximately 1/3 cup.
Remove pan from heat.
Add the butter and mix it in by swirling the pan.
Pour the sauce over the steaks just before serving.
Rare: 115-120 degrees Medium Rare: 121-129 degrees Medium: 129-135 degrees