Bison Council

Bison Recipes

Pan Seared Bison Filet Mignon with Hearty Vegetables

For a quick and easy dinner that is simple to prepare and a joy to eat.

Pan Seared Bison Filet Mignon with Hearty Vegetables
Prep Time:
10 Minutes
Cook Time:
35 Minutes


  • ½ cup all purpose flour
  • ¼ cup cornstarch
  • ½ tsp. garlic salt
  • 4 (6oz.) bison filet mignon steaks
  • Salt and pepper to taste
  • 4 tbsp. vegetable oil
  • 8 red skinned potatoes, cut into quarters
  • 4 tbsp. olive oil
  • 1 head of cauliflower, broken or cut into flowerets, stem discarded
  • 1 head of broccoli, broken or cut into flowerets, stem discarded


To Make Pan Seared Bison Filet Mignon:

  1. Preheat oven to 450°F.
  2. Bring 6 to 8 quarts of salted water to a boil while preparing bison steaks.
  3. Mix flour, cornstarch, and garlic salt in a medium bowl. Sprinkle bison steaks with salt and pepper, and then dredge steaks in flour mixture (do not shake off excess).
  4. Preheat skillet on high for 3 minutes.
  5. Add vegetable oil, and immediately add bison steaks. Reduce heat to medium high, and sear first side for 4 minutes, and second side for 3 minutes to reach medium rare. Remove from pan and keep warm.

To Make Roasted Red Skinned Potatoes and Broccoli & Cauliflower:

  1. Place potatoes, olive oil, salt, and pepper in a mixing bowl; toss well to coat.
  2. Preheat oven.
  3. Place on baking sheet, and bake for 20 minutes, or until golden brown and tender. Turn off oven and keep warm.
  4. Meanwhile, place cauliflower and broccoli into boiling water, and cook for 3-5 minutes, or until tender. Drain in colander, and serve with potatoes and bison steaks.