Pan Seared Bison Tenderloin with Herb Butter
INGREDIENTS:
- 1 - 2 Force of Nature Bison Tenderloins
- 1 stick unsalted grass fed butter (we love Lewis Road creamery)
- 2 clove garlic (minced)
- 1 tsp Finely chopped fresh thyme
- 1 tsp Finely chopped fresh parsley
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
PREPARATION:
- In a bowl, mix the grass fed butter with the minced garlic, thyme, parsley, kosher salt, and black pepper.
- Spoon the freshly mixed butter onto plastic wrap and wrap up the butter into the shape of a stick of butter.
- Refrigerate the wrapped compound butter for at least 30 minutes.
- Preheat the oven to 375 degrees.
- Pat the Bison tenderloin dry with a paper towel and season all sides with kosher salt.
- Under medium heat, heat up the extra virgin olive oil in a large skillet.
- When the oil is hot, place the Bison tenderloin in the skillet and sear all the sides of the meat until brown.
- Remove from the burner and place the skillet with the bison tenderloin in the oven for 5-6 minutes.
- Remove the skillet from the oven and take the internal temperature of the bison tenderloin (medium rare ~ 145 degrees).
- Remove the tenderloin from the skillet and let rest for 10-15 minutes.
- Slice off a knob of the herb compound butter and place on top of the bison tenderloin.
- Slice up and enjoy!
