Roast Bison Filet Mignon Steaks on a Portobello Mushroom with Goat Cheese and Seasoned Roasted Red Peppers

Take the gourmet flavor of our premium tenderloin to a whole new level by adding the full-bodied flavor of a Portobello mushroom and the rich Mediterranean zest of roasted red peppers and goat cheese.

Roasted Bison Filet Mignon Steaks
4 - High Plains Bison Filet Mignon steaks, 6 oz. each
3 tablespoons vegetable oil
Ground rosemary
Ground black pepper
Salt

Preheat oven to 450ºF.

In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking. Sear half of steaks until browned, about 2 minutes on each side. Transfer steaks to a shallow baking pan. Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner. When steaks are just cool enough to handle, sprinkle with rosemary, pepper, and salt to taste. Roast steaks in middle of oven, 8 minutes for medium-rare. Turn oven down to 350ºF. Transfer bison steaks from oven to platter and keep warm.

Portobello Mushrooms with Goat Cheese and Seasoned Roasted Red Peppers
4 each 3 1/2 - to 4-inch diameter Portobello mushrooms, stems and gills removed
4 teaspoons olive oil
1/2 cup chopped green onions
Salt
Ground black pepper to taste
1 7.25-ounce jar roasted red peppers, drained
8 oz. goat cheese

Arrange mushrooms, rounded side down, in 13x9x2-inch glass baking dish after rubbing with oil and tossing with green onions. Sprinkle with salt and pepper. Bake in oven at 350ºF until tender, about 15 minutes. Transfer mushrooms to platter with Bison steaks. Divide goat cheese into four 2-oz. portions and fill Portobello caps, garnish with roasted red peppers and top with roasted bison steaks.