Bison Council

Bison Recipes

Sliced Bison Filet Mignon with Italian Green Beans

We've paired classic Mediterranean flavors with our juicy filets for a dish that's fresh, amazingly flavorful, and completely filling.

Sliced Bison Filet Mignon with Italian Green Beans
Prep Time:
15 Minutes
Cook Time:
15 Minutes


  • 4 (6 oz.) bison filet mignons
  • 3 tbsp. vegetable oil
  • Rosemary, ground
  • Salt and pepper to taste
  • 1 lb. green beans, trimmed
  • 2 tbsp. extra-virgin olive oil
  • 1/4 cup parmesan cheese
  • 1/4 cup Kalamata olives, pits removed
  • 1/2 cup grape tomatoes


To Make Bison Filet:

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

To Make Italian Green Beans and Grape Tomatoes:

  1. Cook beans in a 6-quart pot of boiling water, uncovered, until tender, 4-6 minutes.
  2. Drain in a colander, then transfer to a large bowl. Toss with oil, parmesan cheese, olives, and tomatoes. Season with pepper to taste.
  3. Slice bison, and serve with green beans and tomato mixture.