Herb-Crusted Bison Filet Mignon

With Spring Vegetables.

Serves: 4

Prep Time: 20 minutes

Cook Time: 25–30 minutes

Total Time: ~50 minutes

Ingredients

For the Bison Filet Mignon:

• 4 (6 oz) bison filet mignon steaks

• 1 tbsp olive oil

• 2 tsp sea salt

• 1 tsp black pepper

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme, finely chopped

• 2 cloves garlic, minced

• 1 tbsp butter (optional for finishing)

For the Roasted Vegetables:

• 1 bunch asparagus, trimmed

• 4–5 thin carrots, peeled

• 3–4 shallots

• 2 tbsp olive oil

• 1 tsp sea salt

• ½ tsp black pepper

  
  

Instructions

1. Prep the Bison

• Let filets rest at room temperature for 30 minutes before cooking.

• Pat dry and rub with olive oil.

• Mix rosemary, thyme, garlic, salt, and pepper in a small bowl. Press mixture evenly onto all sides of each filet.

  
  

2. Roast the Vegetables

• Preheat oven to 425°F (220°C).

• Toss asparagus, carrots, and shallots in olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.

• Roast for 20–25 minutes, flipping once halfway, until tender and golden on the edges.

  
  

3. Sear the Filet

• While vegetables roast, heat a cast iron skillet or oven-safe pan over medium-high heat.

• Sear filets for 2–3 minutes per side, until a golden crust forms.

• Optional: Add 1 tbsp butter to the skillet and spoon over the steaks while searing.

  
  

4. Finish in the Oven

• Transfer the skillet with filets to the oven for 5–7 minutes, or until internal temperature reaches:

  • 125°F for rare

  • 130–135°F for medium-rare (recommended)

  • 140°F for medium

• Remove steaks, tent with foil, and rest for 5–10 minutes.

  
  

5. Serve

• Plate each filet with a generous helping of roasted vegetables.

• Garnish with chopped fresh greens and an extra drizzle of olive oil or finishing salt if desired.

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