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Sometimes you gotta step outside the box. Get a little fancy. These crazy juicy and tender bison filet mignon cuts are just that. They'll tickle your fancy and are absolutely perfect when cooked to a medium rare.
Our favourite way to cook up these beauties: In a cast-iron skillet, heat 1 Tbsp of butter and 1 Tbsp of olive oil over medium-high heat. Season your medallions with a bit of salt and pepper, then add to the skillet and sear each side for 1 minute. Reduce heat down to a medium and cook for 3-6 more minutes on each side, or until they reach your preferred internal temp. We think bison filet mignon is best-served medium-rare. So pull off the heat around 130F. Transfer your filets to a plate to rest.
Our favourite way to cook up these beauties: In a cast-iron skillet, heat 1 Tbsp of butter and 1 Tbsp of olive oil over medium-high heat. Season your medallions with a bit of salt and pepper, then add to the skillet and sear each side for 1 minute. Reduce heat down to a medium and cook for 3-6 more minutes on each side, or until they reach your preferred internal temp. We think bison filet mignon is best-served medium-rare. So pull off the heat around 130F. Transfer your filets to a plate to rest.