Whole Buffalo Tenderloin with Béarnaise Sauce
6-8
10 minutes
After being seared to perfection and roasted to the ideal doneness, the tenderloin is paired with a rich Béarnaise sauce, made from scratch with tarragon, lemon, and a touch of cayenne for a balance of creamy richness and gentle heat. Perfect for a holiday meal, this dish is a showstopper that combines the elegance of fine dining with the comforting flavors of the season, making it an unforgettable centerpiece for your festive table.
Directions
For the meat:
- Preheat your oven to 400°F (200°C).
- Prep the meat by removing any silver skin and then pat the tenderloin dry with a paper towel.
- Coat the bison tenderloin with olive oil and then season generously with Musket Powder seasoning or any coffee accented spice rub of your choice.
- Heat a cast iron skillet to med/high and sear the tenderloin on all sides. (2-3 mins per side).
- Insert your meat thermometer into the centre of the meat, transfer the tenderloin to the oven and roast to desired doneness (135°F for medium-rare).
- Rest the meat for at least 10 minutes before you slice.
For the Sauce
- In a small saucepan, simmer the wine, vinegar, onion, and pepper until reduced to 1 tablespoon. Strain.
- Melt the butter, set aside.
- In a heat proof bowl, whisk the egg yolks, lemon juice, and the strained reduction over simmering water until thickened.
- Slowly whisk in the melted butter. Season with salt, pepper and cayenne pepper.
- Season with salt, pepper and cayenne pepper.
Serve
- Slice tenderloin and serve with béarnaise sauce and your favorite sides.
- ENJOY!
