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
474
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
11g
16%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
4mg
1%
Carbohydrate, by difference
80g
62%
Protein
12g
26%
Vitamin A, RAE
216µg
31%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
129mg
13%
Choline, total
17mg
4%
Fiber, total dietary
8g
32%
Folate, total
54µg
14%
Iron, Fe
9mg
50%
Magnesium, Mg
36mg
11%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
132mg
19%
Selenium, Se
11µg
20%
Sodium, Na
802mg
53%
Water
375g
14%
Zinc, Zn
1mg
13%

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.