Are you looking for a simple and delicious buffalo meat recipe that allows the natural deep, rich flavor of the bison to shine? Well, look no further, you've found it!
Pan Seared Bufflo Filet
Rated 5.0 stars by 1 users
Category
Bison Meat
Cuisine
American
Author:
Sarah Knight
Servings
2
Prep Time
45 minutes
Cook Time
5-10 minutes
Using everyday ingredients you probably already have on hand, and a basic cooking technique, you can savor the delectable taste of a pan-seared bison filet with this easy-to-follow game meat recipe. Compliment the natural tenderness of buffalo meat with the richness of butter and the savory kick of fresh garlic. Dive into a simple yet flavorful dish that's sure to impress your taste buds.
Ingredients
-
2 Bison Filets
-
1 Stick of butter
-
2 cloves of garlic
-
Salt to taste
Directions
- Take the bison filets out of the refrigerator and let them sit at room temperature for about 20-30 minutes. This allows for more even cooking.
Pat the filets dry with paper towels to remove excess moisture. Season both sides generously with salt.
Heat a skillet or frying pan over medium heat. Add the butter and let it melt/bubble. Cut the peeled garlic cloves in half, add to the melted butter and let it cook for a few minutes until very fragrant, being careful not to burn it. NOTE: be sure to use medium heat, too high and your garlic will burn, leaving a bitter flavor to your butter.
Once finished, strain out your garlic and leave the butter in the pan. Set your burner to medium-high, and once the butter starts bubbling, pat your filet dry again as the salt will bring moisture to the surface.
Place the filets in the pan on one side, and leave them there. Do not flip until a nice caramel brown has appeared, this will take 3-4 minutes. Do not press them either, this doesn’t speed up the process in a beneficial way, it just creates a flat filet.
Once flipped, tilt your pan towards you so the butter pools and you can start to baste with a spoon. You may need to add more butter at this point if it has darkened too much. While cooking, you can baste the filets with the melted garlic butter to infuse more flavor and keep them moist.
Keep basting until the underside of your filets have the same caramel brown (2-4 min). Once this happens, flip it once more, baste the other side for a minute, then turn off your burner. Leave the filets in the pan for sixty seconds, then remove themto your cutting board and let rest for five minutes. Resting allows the juices to settle and the meat to relax.
- Serve the pan-seared bison filets hot, and you can optionally drizzle any remaining butter and garlic from the pan over the steaks for extra flavor.
This method should give you a beautifully seared med-rare bison filet with the rich flavors of butter and garlic. Enjoy your meal!
