Bison Council

Bison Recipes

Mediterranean Style Roasted Bison Filet Mignon Steaks

Take the gourmet flavor of our premium tenderloin to a whole new level by adding the full-bodied flavor of a portobello mushroom and the rich Mediterranean zest of roasted red peppers and goat cheese.

Mediterranean Style Roasted Bison Filet Mignon Steaks
Prep Time:
15 Minutes
Cook Time:
20 Minutes


  • 3 tbsp. vegetable oil
  • 4 (6oz.) bison filet mignon steaks
  • Rosemary, ground
  • Salt and black pepper to taste
  • 4 large Portobello mushrooms, stems and gills removed
  • 4 tsp. olive oil
  • ½ cup green onions, chopped
  • 1 (7.25oz.) jar roasted red peppers, drained
  • 8oz. goat cheese


To Make Roasted Bison Filet Mignon Steaks:

  1. Preheat oven to 450°F.
  2. In a 12-inch heavy skillet (preferably cast-iron), heat 1½ tablespoons oil over moderately high heat until hot, but not smoking. Sear half of steaks until browned, about 2 minutes on each side. Transfer steaks to a shallow baking pan. Sear remaining steaks in remaining 1½ tablespoons oil in same manner. When steaks are just cool enough to handle, sprinkle with rosemary, and salt and pepper to taste.
  3. Roast steaks in the middle of the oven, about 8 minutes for medium-rare. Turn down oven to 350°F., and transfer bison steaks from oven to platter; keep warm.

To Make Portobello Mushrooms with Goat Cheese and Seasoned Roasted Red Peppers:

  1. Rub mushrooms with olive oil, and toss with green onions. Arrange mushrooms, rounded side down, in a 13x9x2-inch glass baking dish.
  2. Sprinkle mushrooms with salt and pepper, and bake until tender, about 15 minutes.
  3. Transfer mushrooms to platter with bison steaks. Divide goat cheese into four (2oz.) portions, and fill mushroom caps.
  4. Garnish with roasted red peppers, and top with bison steaks.