4 6-7 oz bison filets
8 oz smoked elk or smoked ham julienned
4 tbsp vegetable oil
1 tbsp chili powder
12 oz cooked linguine
2 oz morel mushrooms, julienned
2 oz whole butter
4 oz heavy cream
1 misc baby field vegetables
1 marinated in vinaigrette
A Recipe for
Pan-Seared Bison Tenderloin
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
An empty belly is the best cook. |
| Estonian Proverb |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
This Recipe for Pan-Seared Bison Tenderloin is one of thousands in the Recipes-to-go Meat Cookbook.
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
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| a nation taste-blind. M.F.K. Fisher |
This is a recipe for Pan-Seared Bison Tenderloin from the recipe cookbook of Recipes-to-go (Meat)
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He who eats alone chokes alone. |
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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Vanity is the food of fools. |
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I eat merely to put food out of my mind. |
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What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
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Mix oil and chili powder together and rub evenly over filets and let
rest for 30 minutes. Heat saucepan and sear filets on all sided,
lower heat and cook, turning often until desired doneness. (Medium
Rare to Medium is recommended. Melt butter in pan and add elk and
moresl. Saute 1 minute. Add linguine and heat, toss until hot. Add
cream and stir until incorporated with pasta. Lightly charbroil
vegetables. Place pasta on hot plate. Place Bison filet in center and
surround with char-broiled vegetables.
Serves: 4
Pan-Seared Bison Tenderloin Recipe brought to you by Recipes To-Go