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herb-crusted-bison-tenderloin-roast
June 20, 2017

Herb Crusted Tenderloin

By culinary@highplainsbison.com

Herb Crusted Bison Tenderloin Roast

It’s a new take on an elegant Sunday supper classic! This roasted bison tenderloin is so good you’ll want to serve it to company, too.

Roast

  • 3 lb bison tenderloin roast
  • Cooking spray
  • 3 cloves garlic, minced for the roast
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp finely chopped fresh rosemary
  • 1 tbsp finely chopped fresh thyme
  • 1/2 tsp freshly ground black pepper

Sauce

  • 1 tbsp olive oil
  • 1/2 cup chopped shallots
  • 1 small carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, chopped
  • 2 cup dry red wine
  • 2 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt

Sauce

  1. To make the sauce, heat the oil in a large saucepan over medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer vigorously, uncovered, over medium-high heat until the liquid is reduced to about ¾ cup, about 45 minutes. Strain the sauce through a fine mesh strainer into a small saucepan. Stir in the mustard and the salt. The sauce may be made up to two days ahead and stored in an airtight container in the refrigerator. Warm over a medium heat before serving.

Roast

  1. To make the roast, preheat the oven to 325°F. Tie the roast with kitchen twine so that it is an even thickness throughout. Spray a rimmed baking pan with cooking spray.
  2. Mash the garlic and salt together with the flat side of a knife blade on a cutting board until it forms a coarse paste. Transfer to a small bowl and stir in the oil, herbs, and pepper. Rub the paste all over the meat. Transfer the meat to the pan and roast until an instant-read meat thermometer registers 140°F for medium-rare, 30 to 40 minutes.
  3. Let rest for at least 15 minutes before slicing. Serve with the wine sauce.

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