• JJ Bison

Bison Filet Mignon



Ingredients:

  • 2 (8 oz.) JJ Bison filet mignon steaks

  • Olive oil

  • Coarse kosher salt, and freshly ground black pepper

  • 1/2 cup Cabernet wine

  • 1 to 2 tablespoons butter


Directions:

  1. Bring steaks to room temperature before cooking.

  2. Coat steaks lightly with olive oil and season both sides with salt and pepper (press in with your hands).

  3. In a heavy frying pan over medium-high heat, heat 2 tablespoons olive oil.

  4. Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 3 to 4 minutes per side.

  5. 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.

  6. 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;

  7. Add juices that accumulate from resting steaks to Cabernet Sauce.

  8. 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.

  9. Let the liquid boil until reduced to approximately 1/3 cup.

  10. Remove pan from heat.

  11. Add the butter and mix it in by swirling the pan.

  12. Pour the sauce over the steaks just before serving.


Rare —120 Degrees F

Med Rare —125 Degrees F

Medium —130 Degrees F

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Phone Number: (443) 252-2099

Email Address: meat@jjbison.com

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