Bison Filet Mignon
You’re going to love this one – a healthier red meat. It’s bison, and it’s a treat. Bison is served every Thursday night at the Pritikin health resort. “We get a big kick out of all the ‘oohs’ and ‘ahhs’ rising up from the tables!” laughs Pritikin's lead chef Anthony Stewart.
- 3 pounds grass-fed bison tenderloin trimmed
- 4 limes juiced
- 2 lemons juiced
- 1 grapefruit juiced
- 2 oranges juiced
- 3 sprigs rosemary leaves picked & chopped
- 6 sprigs sage leaves picked & chopped
- 1 tablespoon soy sauce, low sodium
- 3 tablespoons fresh thyme leaves picked & chopped
- 1/2 cup Vidalia onion sliced
- 1/2 cup garlic minced
- 1 teaspoon black peppercorns freshly ground
- In a large bowl, combine all ingredients, except bison. Place bison in marinade and marinate for 10 minutes.
- Grill bison at high temperature until cooked medium rare
- Let sit for 5 minutes. Slice into 4-ounce servings.
For grass-fed tenderloin cuts of bison, “the cooking time should be short and fast,” recommends Pritikin Executive Chef Anthony Stewart. “Because the meat is grass fed and does not have any marble (fat pockets), searing is a good way of cooking it. By searing at high temps on each side for about 90 seconds, you create a nice crust and seal the juices in. Let it sit for another four to five minutes, and it will cook more, reaching a medium-rare doneness. For grass-fed meat products, we don’t recommend cooking them beyond medium-rare doneness.”