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Pan-Seared Bison Tenderloin

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Submitted by litlk3

YIELD

4 servings

PREP

45 min

COOK

15 min

READY

30 min

Ingredients

4 4
EACH EACH BISON
filets, 6-7 ounces each *
8 231.2
OUNCES ML/G ELK
or ham, smoked, julienned *
4 6E+1
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML CHILI POWDER
12 346.8
OUNCES ML/G PASTA, LINGUINE
cooked
2 57.8
OUNCES ML/G MUSHROOMS, MOREL
julienned *
2 57.8
OUNCES ML/G BUTTER
whole
4 115.6
OUNCES ML/G HEAVY WHIPPING CREAM
1 1
X X VEGETABLES
baby field, marinated in vinaigrette *

Directions

Mix oil and chili powder together and rub evenly over filets and let rest for 30 minutes.

Heat saucepan and sear filets on all sided, lower heat and cook, turning often until desired doneness.

(Medium Rare to Medium is recommended.)

Melt butter in pan and add elk and moresl.

Sauté 1 minute.

Add linguine and heat, toss until hot.

Add cream and stir until incorporated with pasta.

Lightly charbroil vegetables.

Place pasta on hot plate.

Place Bison filet in center and surround with char-broiled vegetables.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 631 52% from fat
 % Daily Value *
Total Fat 37g 56%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 112mg 5%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 13%
Sugars g
Protein 24g
Vitamin A 24% Vitamin C 2%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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