Pan-fried Bison Filet Mignon, Roasted Red-Skinned Potatoes and Broccoli & Cauliflower with Toasted Almonds

Pan frying our succulent bison filet leaves it deliciously crispy outside, while staying hot and juicy inside.

Pan-fried Bison Filet Mignon
1/2 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon garlic salt
4-High Plains Bison Filet Mignon steaks, 6 oz. each
Salt and pepper to taste
Vegetable oil for frying

Preheat oven to 450º. Bring 6- to 8-quarts of salted water to a boil while cooking bison steak.

Mix flour, cornstarch and garlic salt in a medium bowl. Sprinkle bison steaks with salt and pepper. Dredge steaks in flour mixture (do not shake off excess).

Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350ºF. Fry bison steaks in oil until golden brown about 2 minutes per side for medium rare. Remove from oil and keep warm.

Roasted Red-Skinned Potatoes and Broccoli & Cauliflower with Toasted Almonds
12 each red-skinned potatoes, cut into quarters
1/4 cup olive oil
Salt and pepper to taste

Place all of the above ingredients in a mixing bowl, toss well to coat, place on baking sheet and put into preheated oven bake for 20 minutes or until golden brown and tender. Turn off oven and keep warm.

1 head of cauliflower, broken or cut into flowerets, stem discarded
1 head of broccoli, broken or cut into flowerets, stem discarded

Place broccoli and cauliflower into boiling water and cook for 3-5 minutes, or until tender or to your desired doneness. Drain in colander and garnish with toasted almonds and melted butter.

Serves 4.