Herb Crusted Whole Bison Tenderloin with Mushrooms and Port Wine Sauce
Prep time: 30 minutes
Cook time: 2 hours
Method: Searing, Roasting
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.
Holiday Special: 15% off Whole Bison Tenderloins until the end of December. Shop here.
Recipe and photography created for The Honest Bison by Essence Eats.
- 2 tbsp fresh rosemary leaves (finely chopped)
- 2 tbsp fresh thyme leaves (finely chopped)
- 1 tbsp fresh sage leaves (finely chopped)
- 1 tbsp fresh oregano leaves (finely chopped)
- 1 tbsp fresh Italian parsley (finely chopped)
- 6 cloves garlic (minced)
- 4 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 3-4 pound Whole Bison Tenderloin
- 3 tsp kosher salt
- 2 tsp black pepper
- 2 tsp olive oil
- ¼ cup of dry red wine
- 8 ounces baby bella mushrooms (sliced)
Port Wine Sauce
- 2 tbsp unsalted butter
- 1 large shallot (finely chopped)
- 1 bottle port (750 ml or 3 1/4 cups)
- 3 sprigs fresh thyme
- 2 1/2 cups chicken broth
- ½ ounce dried mushrooms
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp cornstarch (mixed with ¼ cup of water)
Port Wine Sauce
- Start by preparing the port wine sauce. In a large saucepan over medium heat, melt the butter. Then add the finely chopped shallot and cook until softened, about 5 minutes. Add the port and thyme, and bring to a boil on high heat. Once boiling, reduce heat and bring to a simmer. Simmer for 30 minutes until it is the consistency of thick corn syrup. Once reduced, it should be about ½ cup of liquid.
- While the port reduces, make the mushroom-infused chicken stock. In a small saucepan, bring the chicken stock to a simmer. Once simmering, turn off the heat and add the dried mushrooms. Let soak for 20 minutes. Then strain the mushrooms out of the broth using a fine mesh sieve and discard the mushrooms. Set the broth aside.
- Add the broth to the port reduction in the saucepan. Bring to a boil over high heat, then reduce the heat and simmer for 15 minutes.
- Then strain again through a fine mesh sieve to remove the shallots. Return to the pot and heat over low heat. Whisk in the cornstarch slurry. Add salt and pepper. Then remove from heat, cover, and set aside until tenderloin is finished.
- Preheat your oven to 425F.
- Let the Bison Tenderloin sit at room temperature for 30 minutes to ensure even cooking. Then pat dry with paper towels and season with salt and pepper. Using kitchen twine, tie up the tenderloin to make it as uniform shape as possible.
- In a small bowl, combine the finely chopped rosemary, thyme, sage, oregano, parsley, garlic, and dijon mustard. Stir until well combined and set aside.
- Place a large, oven-safe skillet on the stovetop and heat over medium-high heat. Add olive oil and heat. Once the oil is shimmering, add the tenderloin. Brown each side for 2-3 minutes. Then remove from heat.
- Evenly distribute the herb mixture over all sides of the tenderloin. Then pour the red wine into the pan, along with the sliced baby bella mushrooms.
- Transfer to the oven to cook for 18-25 minutes until your desired doneness. Use a meat thermometer to perfect the meat’s temperature. Take out 5-10 degrees before the desired temperature — the meat will continue rising in temperature while resting. The final temperatures should be 125F for rare, 135F for medium rare, 145F for medium, and 155F for medium well. Rest for at least 10 minutes to achieve your final temperature.
- Slice and serve on a platter, using the mushrooms as a bed, and drizzle with the port wine sauce.
- Serve the Herb Crusted Whole Bison Tenderloin with your favorite festive sides and enjoy!
To store the leftovers, place the cooled Bison Tenderloin in an air-tight food storage container with a lid and keep it in the refrigerator for about three days.
To reheat your Bison Tenderloin, preheat the oven to 350° and wrap each slice in aluminum foil — not too tightly. Heat for 10-15 minutes until just warm.