Bison Filet Mignon with Mushroom Sauce

Fresh, tender mushrooms mingle with the savory bite of Worcestershire and garlic, creating the perfect sauce for our hearty bison filet.

4 - High Plains Bison Filet Mignon, 6 oz.
2 tablespoons vegetable oil
Salt and pepper to taste
1 package fresh mushrooms, 15oz., sliced
2 tablespoons butter
1 clove of fresh garlic, minced
1 tablespoon all-purpose flour
1/2 cup water
1/2 cup white wine (optional)
1 teaspoon Worcestershire Sauce

Place a heavy skillet (cast iron preferred), over high heat on stove to preheat. After 3 minutes, add vegetable oil and wait one minute for the oil to get hot.

Season Bison steaks well by sprinkling both sides with salt and pepper liberally. Place into skillet with hot oil, searing on both sides until a light-brown crust develops, about 3-4 minutes per side. Lower heat to medium high, remove steaks from skillet and place on serving platter; keep warm.

Add mushrooms, butter and garlic to meat drippings in skillet. Stir to prevent sticking. Cook mushrooms about 5 minutes. Reduce heat to low.

Sprinkle mushroom mixture with flour. Stir well to incorporate so that all the flour is absorbed. Add water, white wine and Worcestershire sauce to the skillet. Stir well to incorporate mushroom mixture with the additional liquids to make the sauce.

Top steaks with mushroom sauce.