This photo is actually brought to you by our customer, John! We appreciate all the support that everyone gives us. As a small, family-owned business, it can be difficult to jump-start, but thanks to your love and foundation, we're able to survive a pandemic and continue to raise our herd and support the community.
8oz bison petite tender
1 tablespoon finely chopped parsley
1 teaspoon dried thyme
1 teaspoon paprika
3 cloves minced garlic
Kosher salt and coarse pepper
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon finely chopped chives
Heat up an oven-safe pan to medium-high.
Pat the petite tender until dry, and then cover the cut in salt and pepper.
Add 1 tablespoon of olive oil to the pan, and sear the bison until golden brown (not cooked).
Take the bison off the heat and carefully rub or brush down the bison with dijon mustard - don't be stingy!
Heat your oven to 350 degrees.
In a small bowl, combine parsley, chives, thyme, paprika, and garlic.
Press the herb mixture into the bison and cover it completely.
Add the bison back to the oven-safe pan and put it in the oven. We would highly suggest checking on this in about 5 minutes pending the size of the tenderloin. The photo was taken at 130 degrees.
Serve and enjoy!
Rare: 115-120 degrees Medium Rare: 121-129 degrees Medium: 129-135 degrees