Stuffed Bison Filet
Bison filets are so tender and juicy they will literally melt in your mouth. The mushrooms and onions, sautéed in a splash of balsamic vinegar, nicely enhance the steaks without overpowering the natural flavors.
- 3/4 cup 3/4 cup 3/4 cup Yellow Onion, thinly sliced
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
- 1 1/2 cup 1 1/2 cup 1 1/2 cup Shiitake Mushrooms, stems removed
- 16 oz 16 oz 16 oz Bison Tenderloin Filet, 2 filets
- 2 tsp 2 tsp 2 tsp Balsamic Vinaigrette
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 1 tsp 1 tsp 1 tsp Salt and Pepper, to taste
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a frying pan, melt coconut oil on medium heat.
- Add garlic, onion, and mushrooms to the frying pan and sauté until the onions are translucent and the mushrooms have softened.
- Pour balsamic vinegar over mushrooms, sprinkle with salt and pepper, and continue to sauté for 3–5 minutes.
- Remove mushrooms from heat and set aside.
- Preheat grill to medium heat.
- Rinse bison filets under cold water and pat dry with a paper towel.
- Cut a small pocket in each filet, leaving about 1/2 inch between the pocket and the outside of the filet.
- Stuff the filets with the sautéed mushrooms and onion, leaving remaining mushrooms for garnish.
- Grill bison filets for 5–7 minutes per side.
- Top with sautéed mushrooms, and serve.
Bison is extremely lean, which will yield a faster cook time than conventional beef filet. Keep an eye on these if cooking them for the first time to ensure they do not overcook.
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About This RecipeDairy Free Egg Free Meat Nightshade Free Nut Free Shellfish Free Sugar Free Whole30
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