Seared Bison Filet Mignon with Shrimp Scampi and Fettuccine with Alfredo Sauce

The creamy richness of shrimp scampi pairs succulent seafood with our thick, juicy bison filet. The flavor is in the sauce - all you'll need is a glass of your favorite white wine!

Seared Bison Filet Mignon
4 - High Plains Bison Filet Mignon, 6 oz. each
4 tablespoons olive oil
1/2 tablespoon ground black pepper
1/2 tablespoon salt
1/2 teaspoon dried rubbed sage
3 tablespoons vegetable oil

Mix the olive oil, ground black pepper, salt, and dried sage in a small bowl. Rub oil mixture all over Bison Tenderloins; place in large baking dish and let stand for 20 minutes.

Heat 3 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add bison steaks and cook until browned on all sides, about 4 minutes. Reduce heat to medium and cook until instant-read thermometer inserted into center of steak registers 135ºF for medium-rare, turning steaks occasionally. Remove steaks from skillet, place on a platter and keep warm.

Shrimp Scampi and Fettuccine with Alfredo Sauce
1/4 cup olive oil
1 lb peeled and de-veined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons butter
3/4 lb. fettuccine pasta
1/2 cup chopped fresh flat-leaf parsley

Bring 6- to 8-quarts of salted water to a boil while cooking bison steaks.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking. Sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, heavy whipping cream, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl.

Makes 4 servings.