Sliced Bison Filet Mignon with Italian Green Beans, Mostaccioli and Grape Tomatoes

We've paired classic Mediterranean flavors with our moist filets for a pasta dish that's fresh, amazingly flavorful - and completely filling.

4 - High Plains Bison Filet Mignon, 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 to a shallow baking pan. Sear remaining steaks in remaining 1 1/2 tablespoons oil in the 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 steaks to platter and keep warm.

1 lb. green beans, trimmed
2 tablespoons extra-virgin olive oil
1/4 cup parmesan cheese
1/4 cup Kalamata olives, pits removed
1/2 cup grape tomatoes
4 cups fresh cooked mostaccioli noodles
Coarse gray sea salt to taste

Cook beans in a 6-quart pot of boiling salted water, uncovered, until just tender, 4 to 6 minutes. Drain in a colander, then transfer to a large bowl and toss with oil, freshly cooked mostaccioli noodles, parmesan cheese, olives, tomatoes, sea salt, and pepper to taste.

Slice bison and serve with green beans and mostaccioli mixture.