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High Plains Bison

Sliced Bison Filet Mignon with Italian Green Beans

We've paired classic Mediterranean flavors with our juicy filets for a dish that's fresh, amazingly flavorful, and completely filling.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4


  • 4 (6 oz.) bison filet mignons
  • 3 tbsp vegetable oil
  • Rosemary, ground
  • Salt and pepper to taste
  • 1 lb green beans, trimmed
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup parmesan cheese
  • 1/4 cup Kalamata olives, pits removed
  • 1/2 cup grape tomatoes


Bison Filet

  • Preheat oven to 450°F.
  • 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.
  • 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.
  • 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

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