Bison Tenderloin Roast

For that special occasion, when only the best will do Wild Idea’s whole Bison Tenderloin simply can’t be beat! In addition to its fabulous, rich flavor you will find that it is super easy to prepare. A culinary winner all the way around.

Author

Jill O’Brien

Ingredients

• 1 – Whole Bison Tenderloin
• 2 - tablespoons olive oil
• 2 – teaspoons salt + more for finishing
• 2 – teaspoons black pepper + more for finishing
• 2 – teaspoons onion powder
• 2 – teaspoons garlic powder
• 1 – teaspoon dried thyme
• 1- bunch green onions, coarse chopped
• 2 - cloves of garlic
• 1 - teaspoon black pepper
• 1 - stick salted butter, melted and hot
• ½ - stick butter1 - onion, chopped
• 8 – ounces mushrooms, diced
• 1 - stalk of celery, chopped
• 1 teaspoon, salt
• 2 teaspoons, pepper
• 1 tablespoon, sage
• 1 tablespoon, thyme
• 1 - tomato, diced, or 1 tablespoon of tomato paste
• 1 - bottle Cabernet or red wine
• 3 - cups buffalo broth or stock or organic beef broth or stock
• 2 – tablespoons cornstarch

Directions

1. Rinse the bison roast and pat dry with a paper towel. Transfer the raw roast to a cutting board and remove and unwanted silver skin.
2. Mix the olive oil and the dry seasonings together in a bowl. Rub the seasoned oil into the meat. Cover, and allow the roast to rest at room temperature for two hours.
3. Preheat your oven to 500°.
4. Place the buffalo roast on a lightly oiled heavy roasting pan. Insert a meat thermometer in the center of the roast. Place in the preheated oven and roast for 4 minutes per pound, or when the meat thermometer is 5° below your desired temperature.
5. Remove the roast from the oven and transfer it onto a platter. Tent the roast with foil and allow the roast to rest for 10 minutes, as the roast will continue to cook just a bit under the foil.
6. Reserve the juices from the pan and the platter and pour into a saucepan. Add a tablespoon of butter and splash of sherry or wine and bring to full heat for a quick au jus. Season to taste.
7. Carve the roast to desired thickness, adding any new juices from the carving to your au jus.
8. Preheat a gas grill to 500° or prepare a char-grill with hot coals, piled high with the grill grate close to the heat.
9. Place the bison roast onto the grill, over the hottest heat. Shut the grill lid and turn the tenderloin roast every 1½ minutes, closing the lid while grilling. Continue until the roast is nicely browned, about 3 minutes total per pound for a medium rare outcome.
10. Remove the buffalo roast from the grill and place it on a platter. Tent the roast with foil and allow to rest for about ten minutes before carving.
11. In heavy saucepan over medium high heat, melt the butter.
12. Add the onions, mushrooms, celery and seasonings, and sauté
13. Add the tomato or tomato paste and stir in to incorporate.
14. Deglaze the pan with 3 cups wine and bring the sauce to a boil.
15. Add the stock and again bring to a boil. Reduce the temperature to low and simmer the liquid until it is reduced by half.
16. Strain the liquids from solids and return the liquids to a saucepan.
17. Bring to a gentle boil over medium high heat.
18. Mix the remaining cup of wine with the cornstarch, to create a slurry and whisk into the sauce to thicken. Season to taste.