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High Plains Bison

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.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 4


  • 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.