Herb Crusted Bison Tenderloin Roast
It’s a new take on an elegant Sunday supper classic! This roasted bison tenderloin is so good you’ll want to serve it to company, too.
- Prep Time:
- 25 Minutes
- Cook Time:
- 120 Minutes
- 1 tbsp. olive oil for the sauce
- ½ cup chopped shallots for the sauce
- 1 small carrot, finely chopped for the sauce
- 1 stalk celery, finely chopped for the sauce
- 2 cloves garlic, chopped for the sauce
- 2 cups dry red wine for the sauce
- 2 cups low-sodium beef broth for the sauce
- 2 tbsp. tomato paste for the sauce
- 1 bay leaf for the sauce
- 1 sprig fresh thyme for the sauce
- 1 tbsp. Dijon mustard for the sauce
- ¼ tsp. salt for the sauce
- One 3-pound bison tenderloin roast for the roast
- Cooking spray for the roast
- 3 cloves garlic, minced for the roast
- ½ tsp. salt for the roast
- 1 tbsp. olive oil for the roast
- 1 tbsp. finely chopped fresh rosemary for the roast
- 1 tbsp. finely chopped fresh thyme for the roast
- ½ tsp. freshly ground black pepper for the roast
For the Sauce
- To make the sauce, heat the oil in a large saucepan over medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer vigorously, uncovered, over medium-high heat until the liquid is reduced to about 3/4 cup, about 45 minutes. Strain the sauce through a fine mesh strainer into a small saucepan. Stir in the mustard and the salt. The sauce may be made up to two days ahead and stored in an airtight container in the refrigerator. Warm over a medium heat before serving.
For the Roast
- To make the roast, preheat the oven to 325°F. Tie the roast with kitchen twine so that it is an even thickness throughout. Spray a rimmed baking pan with cooking spray.
- Mash the garlic and salt together with the flat side of a knife blade on a cutting board until it forms a coarse paste. Transfer to a small bowl and stir in the oil, herbs, and pepper. Rub the paste all over the meat. Transfer the meat to the pan and roast until an instant-read meat thermometer registers 140°F for medium-rare, 30 to 40 minutes.
- Let rest for at least 15 minutes before slicing. Serve with the wine sauce.