Bison Filet Mignon


"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.

fillet mignon pritikin recipe

Craving meat but don’t want to clog up your arteries with a lot of saturated fat and cholesterol? Try game meat like bison, venison, and elk, suggests the Pritikin Eating Plan. Most cuts, like the one in this recipe, are low in saturated fat and cholesterol, but high in deliciousness.

Bison Filet Mignon
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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.
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Servings: Units:
  1. In a large bowl, combine all ingredients, except bison. Place bison in marinade and marinate for 10 minutes.
  2. Grill bison at high temperature until cooked medium rare
  3. Let sit for 5 minutes. Slice into 4-ounce servings.
Recipe Notes

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.”

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