Bison Filet Mignon for Father's Day

June 8, 2014

Filet mignon is a special occasion steak fit for dad on Father's Day.  When it comes to steak, filet mignon is the best you can get.  It is taken from the tenderloin and has less connective tissue making it one of the most tender cuts of meat.  Unlike other steaks, filet mignon is best cooked on the stove top instead of the grill.  When cooking the steak, sear both sides to create a crust and then finish it in the oven for a couple minutes until you've reached your desired doneness.  

Bison Filet Mignon
Recipe Courtesy of The Bison Council

4 (6 oz.) bison filet mignon
5 tbsp. butter
Salt and pepper
4 oz. Maytag Bleu Cheese

Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat.

Sprinkle both sides of steaks with salt, and a generous amount of ground black pepper. Add to skillet, and cook about 4 minutes per side for medium doneness.

Transfer steaks to a broiler pan, and top each with 1 oz. bleu cheese.

Place on top rack of oven, and broil until a light crust forms on the cheese.

Remove from oven, and place on a serving platter; keep warm.

In the same skillet you cooked the steaks, return to medium-high heat and add remaining 4 tablespoons of butter. Melt butter, and cook until it begins to turn a light brown color.

Remove from heat, and spoon over crusted steaks.

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