William Bent’s Buffalo Tenderloin Filet Mignon

By Dunjab

Ingredients

• For the herb butter:
• 2 tablespoons chopped shallot
• 1 1/2 teaspoons minced garlic
• 2 tablespoons each chopped fresh
• parsley, basil leaves, chives and cilantro leaves
• 1 1/2 teaspoons fresh thyme or 1/4 teaspoon dried leaf thyme
• 1 1/2 teaspoons fresh rosemary leaves
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon kosher salt
• 1 pound unsalted butter, at room temperature
• 1 –2 tablespoons dry white wine
• 1 teaspoon Worcestershire sauce
• For the filet mignon:
• 2 teaspoons fine sea salt
• 1/2 teaspoon lemon crystals (citric acid or sour salt)
• 1 1/2 teaspoons freshly ground black pepper
• 4 (8-ounce) buffalo (bison) or beef tenderloin steaks
• Canola oil, for coating steaks
• 1 tablespoon, plus 1 teaspoon minced Italian parsley, for garnish (optional)

Details

Cooking time 30mins

Preparation

Step 1

To prepare the tenderloin: Preheat the broiler or grill to high. Combine the salt, lemon crystals and pepper in a small bowl. Dust each steak with the mixture, coating liberally on both sides, then brush lightly with the oil. (Be sure to oil after seasoning.) Place the steaks about 6 inches from the heat. Depending on the meat’s thickness, cook for 11–18 minutes, turning every 4 minutes, or until an instantread thermometer reads 135°F for medium rare. Because buffalo is so lean, it tends to be tough when cooked beyond medium rare, so be careful not to overcook it.

To serve: Sprinkle the tenderloins with parsley, if using. With a sharp knife, cut 4 (½-inch thick) slices of the herb butter, place one on each steak, allowing the butter to melt. Serves 4.

Wine Pairing: Silver Oak Cabernet Sauvignon is ideal with buffalo, says Chef Dominic Orsini. It has “the full-bodied structure, strength and depth of flavor to stand up to umami-rich foods like bison.”