With the holidays fast approaching, it’s time to get serious about the main dish. If you haven’t quite nailed down your feature dish yet, we highly recommend this recipe for Herb Crusted Whole Bison Tenderloin with Mushrooms and Port Wine Sauce. The Whole Bison Tenderloin is one of our most requested cuts around this time of year. Cut from the short loin of the animal, the tenderloin is indeed tender and juicy (hence the name). Considered to be the tenderest part of the animal Filet Mignon steaks are actually cut from the end of the tenderloin.

Pan-seared and roasted, the Herb Crusted Whole Bison Tenderloin is sliced and drizzled with a seductive Port Wine Sauce before serving on a bed of mushrooms. It is truly a meal to remember and will likely be part of the family holiday tradition for years to come.

Recipe and photography created for The Honest Bison by Essence Eats.