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

Bison Filet Mignon

• Mix oil, pepper, salt, and sage in a small bowl. Rub oil mixture all over bison tenderloins, place in large baking dish, and let stand for 20 minutes.
• Heat 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 135°F for medium-rare, turning steaks occasionally. Remove steaks from skillet, place on a platter, and keep warm.

Shrimp Scampi and Fettuccine with Alfredo Sauce

• Meanwhile, heat olive 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 remaining oil in skillet, along with red pepper flakes, wine, 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.