Roasted Bison Filet Mignon

Roasted Bison Filet Mignon
Staff Writer
Roasted Bison Filet Mignon with Pan Gravy & Smashed Potatoes

Bison Council

Roasted Bison Filet Mignon with Pan Gravy & Smashed Potatoes

This classic dish of meat and potatoes is always a favorite. 

4
Servings
752
Calories Per Serving
Deliver Ingredients

Notes

Serving Size: 26.2 ounces (744 grams)

Prep Time: 20 minutes

Total Cooking Time: 40 minutes

Ingredients

For the roasted bison filet mignon with pan gravy

  • Four 6-ounce bison filet mignon steaks
  • 1/2  Teaspoon  ground rosemary
  • 1/2  Teaspoon  salt
  • 1/4  stick softened butter, at room temperature
  • 1/2  Teaspoon  ground black pepper
  • 1/2  Teaspoon  granulated garlic
  • 2  Cups  canned low-sodium beef broth
  • 1/2  Cup  cooking wine
  • 4  Teaspoons  arrowroot, dissolved in 2 tablespoons cold water
  • Salt and pepper, to taste

For the smashed potatoes

  • 2  Cups  hot water
  • 1/2  Cup  canned low-sodium chicken broth
  • pinch  ground nutmeg
  • salt and pepper to taste
  • 2  Pounds  potatoes (about 4 medium), peeled, cut into 2-inch pieces

Directions

For the roasted bison filet mignon with pan gravy

Preheat oven to 500 degrees. Let the bison steaks rest 1 hour at room temperature.

In a small bowl, knead together rosemary, salt, and butter. Rub onto the meat. In a roasting pan, roast the meat for 10 to 15 minutes for medium-rare. Transfer to platter and keep warm. Add the broth and cooking wine to the pan juices in the roasting pan scraping up the brown bits. Bring to a boil, and then reduce to simmer cooking the broth until it is reduced by half. Stir the arrowroot mixture and add it to the gravy, stir until dissolved. Simmer the gravy for 3 minutes, add salt and pepper to taste. Transfer the gravy to a heated sauceboat.

For the smashed potatoes

Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan. Coarsely mash potatoes and add enough chicken broth to moisten. Add a pinch of nutmeg and season to taste with salt and pepper. Serve under roasted filet mignon and pan gravy.

Nutritional Facts

Total Fat
29g
41%
Sugar
1g
1%
Saturated Fat
9g
38%
Cholesterol
103mg
34%
Carbohydrate, by difference
79g
61%
Protein
41g
89%
Vitamin A, RAE
9µg
1%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
28mg
37%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
57mg
6%
Choline, total
111mg
26%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
76µg
19%
Iron, Fe
5mg
28%
Magnesium, Mg
106mg
33%
Manganese, Mn
1mg
56%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
438mg
63%
Selenium, Se
60µg
100%
Sodium, Na
2311mg
100%
Water
329g
12%
Zinc, Zn
5mg
63%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.