CHICKEN

Pan-Seared Bison Tenderloin Recipe with Herb Butter

[ad_1]

Step 1

Make the herb butter: To a medium bowl, add the butter, parsley, tarragon, thyme, and garlic and season with salt and black pepper. Cover and chill in the fridge for 15 minutes. 

Step 2

Make the tenderloin: Position a rack in the center of the oven and preheat to 350°F. In a small bowl, whisk together the salt, citric acid, and black pepper. Sprinkle the salt mixture evenly over all sides of the filets. To a large ovenproof skillet set over high heat, add the oil. When it is hot but not smoking, add the filets and sear until lightly browned, about 2 minutes; flip and sear the other side, about 2 minutes more. Transfer the skillet to the oven and cook to desired doneness, about 6 minutes for rare and 8 minutes for medium-rare. Transfer the filets to serving plates, dollop each with the herb butter, and serve.

[ad_2]

Leave a Reply

Your email address will not be published. Required fields are marked *