Grilled Bison Filet Mignon with Grilled Honey Balsamic Vinegar Peaches

Grilled Honey Balsamic Vinegar Peaches

6 ripe peaches cut in half, pit removed
honey to drizzle
balsamic vinegar (preferably 25 years old) to drizzle

Place peaches on a hot charcoal grill or preheated gas grill flesh side down. Cook for 3-5 minutes to char.

Remove from grill with metal spatula carefully.

Turn over and drizzle with honey and balsamic vinegar.

Grilled Bison Filet Mignon

4 High Plains Bison Filet Mignon steaks
2 T. extra-virgin olive oil
1 tsp. sea salt
1 tsp. cracked black pepper
1 tsp. granulated garlic

Remove bison filet mignon steaks from the freezer and place in refrigerator to thaw on a cookie sheet to catch any dripping. Thaw for 24 hrs. The quick-thaw method is to place wrapped bison steaks in a bowl and place in the sink. Allow cool running water to flow into the bowl and run for 20 minutes or until thawed.

Preheat grill on high for 5-10 minutes.

Coat steaks with olive oil. Season liberally with cracked black pepper, sea salt, and granulated garlic on both sides. Cook over a charcoal or gas grill for 5 minutes on first side and 3 minutes on second side. Let steaks rest for 10 minutes before serving to allow the juices to settle back into the meat.

Note: For best results, we recommend only cooking your bison steaks to rare or medium-rare.