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July 18, 2017

Filet with Butter Beans

By culinary@highplainsbison.com

Bison Filet Mignon with Butter Beans, Radishes & Mustard Dressing

Sliced bison Filet Mignon topped with an inventive mix of hearty vegetables and freshly-spiced mustard dressing.

  • 2 bison filet mignon steaks
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 tsp granulated garlic
  • 3 tbsp apple cider vinegar
  • 2 tsp whole grain mustard
  • 1 tbsp sugar
  • 1/4 cup extra virgin olive oil
  • 1 can butter beans, drained and rinsed in cold water
  • 2 cup blanched green beans
  • 1/4 cup chopped fresh herbs: tarragon, basil, thyme & parsley
  1. Combine the first 5 ingredients, and toss well to coat.
  2. Place filet mignons in a cast iron skillet, and sear over high heat; 3 minutes on the first side, and 4 minutes on the second side. Remove from heat, and set aside to keep warm.
  3. To make the dressing, combine the vinegar, mustard, sugar, and olive oil in a bowl, and whisk well to combine.
  4. Slice the filet mignon into ¼ inch strips, and garnish with radishes and green beans. Drizzle with dressing to taste, and sprinkle with chopped herbs for color and flavor.

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