Learn how to cook bison tenderloin by easily roasting it in the oven to perfection. It’s a festive main dish with plenty of fresh herbs.
1 3-4 lb. Honest Bison Whole Bison Tenderloin
3 Tbsp. softened butter
4 garlic cloves, minced
1 tsp. lemon zest
1 and 1/2 tsp. salt
1 tsp. black pepper
1 tsp. fresh, chopped thyme
1 tsp. fresh, chopped rosemary
Preheat the oven to 450F.
Lay the defrosted meat out on a cutting board and pat dry with a paper down.
Rub the butter all over the tenderloin and then sprinkle on all of the remaining ingredients, pressing them into the meat.
Lay the tenderloin in a roasting pan. If it’s too long, fold the thinnest side a bit so it fits. This will help with even cooking, too.
Cook the tenderloin for 20 minutes at 450F and check the internal temperature. It should be about 125-135F (or medium-rare). If it’s not done yet (and it might not be) drop the oven temperature to 350F and check the internal temperature every 5-10 minutes. The time will vary depending on the thickness of your meat.
Once you reach medium-rare, remove the tenderloin, cover the pan with foil and allow the meat to rest for 10-15 minutes before slicing and serving.
Slice about 1-2 inch thick pieces and serve!
Find it online: https://www.missallieskitchen.com/bison-tenderloin/