Bison Filet Mignon Oscar

Name: Bison Filet Mignon Oscar
Yield: 2 Servings
Ingredients: 2 6 oz. Bison Filet Mignon; 12 fresh asparagus spears; 2 Tbsp. olive oil – divided; 5 Tbsp. unsalted butter – divided; 2 tsp. Salt – divided; 2 tsp. cracked pepper – divided; 6 oz can crab meat; 1 package Béarnaise sauce; 1 cup milk

It’s probably been a while since any of us have actually gone out and enjoyed a proper date night. But that doens’t mean we can’t create the magic ourselves at home. Whether yo love or hate Valentine’s Day, this recipe for Bison Filet Mignon Oscar is an excellent way to show your partner (or yourself) some love. After all, who doesn’t appreciate a delicious homecooked meal? And this one is worthy of being on the menu of even the most fanciest of fancy restaurants – except we made it super easy to make.

Recipe below and if you make it, let us know by tagging @thehonestbison in your pics!

Recipe & Photography by Primal Pioneer.

Bison Filet Mignon Oscar

Primal Pioneer

Servings

2 Servings

Ingredients

2 6 oz. Bison Filet Mignon
12 fresh asparagus spears
2 Tbsp. olive oil – divided
5 Tbsp. unsalted butter – divided
2 tsp. Salt – divided
2 tsp. cracked pepper – divided
6 oz can crab meat
1 package Béarnaise sauce
1 cup milk

Directions

Preheat oven to 350 degrees F. Cut the ends off of the asparagus spears and lay flat on a baking sheet in a single layer. 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. Remove from oven and set aside to keep warm.
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. Reduce heat down to medium and cook for an additional 3-6 minutes on each side, or until they reach the desired internal temperature. Bison filet mignon is best served medium-rare, pulling off heat around 130 degrees F. Transfer steaks to a plate to rest, keeping warm.
While the steaks are resting, make the béarnaise sauce according to package directions. Then, add the can of lump crab meat to the sauce.
To plate and serve, place half the asparagus spears on each plate, then top with the bison filet mignon. Then top with the crab béarnaise sauce and serve immediately.

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