Pan-Seared Bison Tenderloin

This is restaurant-caliber plating at home. Bison tenderloin filets get rubbed with chili powder and oil, then seared hard in a hot pan until crusty outside and rosy inside. The meat rests on a bed of creamy linguine tossed with morel mushrooms and smoked elk.

Bison is leaner than beef, which means it cooks faster and dries out easier. Medium-rare to medium is the sweet spot. Go past that and the lack of fat leaves you with a tough, dry filet. Turn the meat often as it cooks so the heat distributes evenly instead of charring one side.

The linguine component is rich and earthy. Butter, smoked elk (or ham), and morel mushrooms sauté together briefly, then the cooked pasta gets tossed in with cream. The smoky meat and woodsy morels create a sauce that stands up to the bold, chili-rubbed bison.

Charbroiled baby vegetables marinated in vinaigrette complete the plate with a bright, acidic counterpoint to all that richness.

Pro Tips

• Let the chili-oil rub sit on the filets for the full 30 minutes. It needs time to penetrate and season the meat.
• Get your pan screaming hot before adding the filets. Bison needs aggressive heat for a good sear.
• Rest the filets for 5 minutes after cooking. Lean meat loses juice fast if sliced immediately.
• Use dried morels rehydrated in warm water if fresh ones aren’t available. Save the soaking liquid for the sauce.

Variations

• Swap bison for beef tenderloin if bison isn’t available in your area.
• Use pappardelle instead of linguine for a wider noodle that catches more cream sauce.
• Add a splash of brandy to the mushroom pan for a quick flambé and deeper flavor.