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  • Writer's pictureJJ Bison

Whole bison Tenderloin With Red Wine Reduction


1 whole bison tenderloin, 21/2 to 3 lb.

2 Tbs. extra-virgin olive oil

2 tsp. minced fresh thyme

2 Tbs. minced shallots

1 cup full-bodied red wine, such as Syrah or Cabernet Sauvignon

21/2 Tbs. unsalted butter

Salt and freshly ground pepper


  • Let the bison tenderloin stand at room temperature for about 1 hour before roasting.

  • Preheat an oven to 450°F.

  • Rub the tenderloin all over with the olive oil, then rub with the thyme, salt and pepper.

  • Place the tenderloin on a rack in a shallow roasting pan just large enough to accommodate it.

  • Roast until an instant-read thermometer inserted into the thickest part of the meat registers 125°F for very rare to rare, about 20 minutes; 130°F for medium-rare, about 25 minutes; or 135°F for medium, about 30 minutes.

  • Transfer the tenderloin to a carving board, cover loosely with aluminum foil and let rest for about 15 minutes.

  • Meanwhile, remove the rack from the roasting pan and place the pan on the stove top over medium heat.

  • Add the shallots and sauté, stirring them into the pan juices, until translucent, about 2 minutes.

  • Add the wine, a little at a time, stirring with a wooden spoon to scrape up the browned bits from the pan bottom.

  • Cook until the wine is reduced by nearly half.

  • Stir in the butter.

  • When the butter has melted, remove the sauce from the heat and cover to keep warm.

  • Cut the tenderloin across the grain into slices 1/2 inch thick.

  • Arrange the slices on a platter, drizzle with the sauce and serve immediately.

This recipe Serves 8!

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