The Bistro Filet, also known as the shoulder tender or Teres Major, is the second most tender cut on the animal. This recipe showcases the rich flavour of the meat with a simple salt and pepper seasoning. Cooked to a gorgeous medium rare and served with tallow fried potatoes and an earthy parsley verde, this recipe is sure to please even your most discerning guests!
Bison Bistro Filet with fat fried potatoes and parsley verde
Rated 5.0 stars by 1 users
Category
Buffalo Meat
Cuisine
American
Author:
Sarah Knight
Servings
4
Prep Time
15 minutes
Cook Time
20-30 minutes
Simple and earthy flavors highlight this delicious and tender cut of meat. A quick and simple meal for a busy weeknight but special enough to please last minute guests.
Ingredients
-
12oz Bistro Filet, cleaned and generously salted
- 3oz Tallow
-
Pepper to taste
-
8oz Fingerling potatoes, halved or cut on the bias
- 5oz Tallow for frying
-
1 bunch Parsley, washed and rough chopped
- Red Pearl Onions, halved
-
Red pepper flakes to taste
- ½ head of Garlic, rough chopped
-
1 cup Extra Virgin Olive Oil
- Salt, pepper to taste
- Splash of apple cider vinegar
For the Meat
For the Potatoes
For the Parsley Verde
Directions
Pull your Bistro Filet from the fridge about 30 minutes before you plan to start cooking, salt generously on both sides, and let it rest.
During this time, cut your fingerling potatoes, pearl onions, garlic and parsley. The garlic and parsley can go into one bowl together, large enough to mix with a large fork, but small enough to set on the table as the serving bowl for the salsa.
Add your remaining seasonings to the parsley verde, except the vinegar and let it sit at room temperature to soften.
Heat up your pan, at a high medium, add tallow for the potatoes. A 10inch stainless steel pan will work best to cook the potatoes without darkening them too much. Lay your potatoes cut side down into the pan. Do not cover. You may need to add more fat, depending on your burner strength.
About half way through your potato cooking process (color developing, but not soft enough to break apart with a fork) you can start to warm up your pan (cast iron preferred) for your Bistro Filet. Add your tallow, and while that heats up, drain your meat of any excess moisture that’s accrued on the surface from the salt.
You want the Filet to sizzle when hitting the pan, cook for approximately 8 minutes on either side. Pressing lightly, occasionally. During this time your potatoes should be finishing up and ready to rest on a paper towel lined plate, sprinkle them with salt. While they rest, add your Pearl onions to the pan. Cook at a medium heat, after two minutes add your garlic and finish cooking about three minutes more. The point here is to release flavor and tenderize the onions and garlic, while still leaving some crunch in the center of the onions. Add this mixture to your parley bowl when finished.
Once the Bistro Filet has cooked on either side you’re going to spend a few minutes flipping it between either of the smaller sides with your tongs, as it won’t sit on its own this way. We do this to even out the cooking and add texture to the outside.
Once this is finished, remove from the heat and let it rest on your cutting board for 10 minutes. This allows the heat to spread evenly in the meat and the juices to reabsorb in the meat so they don’t pool all over your cutting board.
During these few minutes add the splash apple cider vinegar to your parsley, mix well and then dress your potatoes. Season as necessary with salt and pepper
Slice your Bistro Filet, salt and serve over your potatoes. Enjoy with reckless abandon.
