Bison Filet Mignon Oscar

Create an elegant date night in with this Bison Filet Mignon recipe. Tender bison filet mignon topped with an Oscar-style sauce. Serve over a bed of roasted asparagus and you have a delicious dinner at home.

•  Fresh asparagus spears •  Olive oil •  Unsalted butter  •  Bison filet mignon •  Salt •  Cracked pepper •  Crab meat •  Béarnaise sauce •  Milk


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.

Step 1

In a cast-iron skillet, heat 1 Tbsp. olive oil and 1 Tbsp. butter over medium-high heat. Season the filets with salt and cracked pepper, then add to the skillet and sear each side for 1 minute.


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

Step 3

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


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