Bison Filet

1. Preheat oven to 450°F.
2. In a 12-inch heavy skilled (preferably cast-iron) pan, heat 1½ tablespoons of 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.
3. Sear remaining steaks in remaining 1½ tablespoons oil in the same manner. When steaks are cool enough to handle, sprinkle with rosemary, salt, and pepper to taste.
4. Roast steaks in the middle of the oven, 8 minutes for medium-rare. Turn oven down to 350°F. Transfer steaks to platter and keep warm.

Italian Green Beans and Grape Tomatoes

1. Cook beans in a 6-quart pot of boiling water, uncovered, until tender, 4-6 minutes.
2. Drain in a colander, then transfer to a large bowl. Toss with oil, parmesan cheese, olives, and tomatoes. Season with pepper to taste.
3. Slice bison, and serve with green beans and tomato mixture.