BISON FILET MIGNON OSCAR

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Create an elegant date night in with this Bison Filet Mignon recipe. Tender bison filet mignon topped with an Oscar-style sauce.

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These bison filet mignons are so tender and juicy. We source our bison meat from The Honest Bison and the quality does not disappoint.

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Ingredients

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Preheat oven to 350 degrees F. Cut the ends off of the asparagus spears and layout flat onto a baking sheet in a single layer.

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Drizzle with 1 Tbsp. olive oil and season with 1 tsp. Salt and 1 tsp. Cracked pepper. Bake for 10-13 minutes, just until slightly soft but still crunchy.

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In a cast-iron skillet, heat 1 Tbsp. olive oil and 1 Tbsp. butter over medium-high heat.

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Bison filet mignon is best-served medium-rare, pulling off heat around 130 degrees F. Transfer steaks to a plate to rest, keeping warm.

[{"selector":"#anim-2615cad2-cbe5-42fb-8332-b357c314f2b4","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Get the Recipe

While the steaks are resting, make the béarnaise sauce according to package directions. Then, add the can of lump crab meat to the sauce.

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To plate and serve, place half the asparagus spears on each plate, then top with the bison filet mignon.

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