Roasted Bison Filet Mignon With Tomato Cream Sauce
Fresh, flavorful and packed with spices, this recipe makes a perfect dinner party centerpiece. Guests will love the juicy seared filets with a rich creamy tomato sauce.
- 4 (6oz.) bison filet mignon
- 3 tbsp vegetable oil
- Granulated garlic
- Salt and black pepper to taste
- 1 tbsp olive oil
- 4 large garlic cloves, finely chopped
- 1 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 cup whipping cream
- 1 (7.25oz.) jar roasted red peppers, drained and chopped
- 1/2 tsp dried crushed red pepper
- 1 cup fresh basil leaves, chopped
Roasted Filet Mignon
Preheat oven to 450°F.
In a 12-inch heavy skillet (preferably cast-iron), heat 1½ tablespoons 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 same manner.
When steaks are just cool enough to handle, sprinkle with garlic, and salt and pepper to taste.
Roast steaks in middle of oven, 8 minutes for medium-rare. Turn oven down to 350°F. Transfer steaks to platter and keep warm.
Tomato Cream Sauce
Heat oil in heavy medium saucepan over medium heat.
Add garlic and sauté.
Add tomatoes, cream, red peppers, and crushed red pepper, and simmer over medium heat for 2 minutes.
Stir in ½ cup basil, and simmer 1 minute longer.
Serve tomato cream sauce over bison filets.