If you crave a great steak and yet want it tender and delicious as well as low calorie with low cholesterol, then you need to try Bison tenderloin. Bison is high in protein and iron, and yet the calories, fat and cholesterol content are lower than skinless chicken or turkey!
Whether it’s beef or bison, the tenderloin is the most flavorful and tender of all the cuts. If someone prepared this for you, our team bets that you couldn’t tell the difference between this Bison tenderloin, and a great beef tenderloin.
We seared our 8-ounce tenderloin and then baked it covered with fresh butter. We sliced it thinly and oohed and aahed with every bite. The flavor is mild, like beef and melted in our mouths. We saved a few slices and marinated them in a ginger teriyaki and had them cold the next day. We all agreed that it was divine whether it was hot or cold and no matter how it was fixed.
This tenderloin arrives frozen. You can thaw it in the refrigerator overnight or for a last minute thaw; put the vacuum-sealed pouch in a large bowl of hot water. Be sure and sear the outside quickly in a hot skillet to seal in the juices and accent the flavor, then cook or bake till done.
Bison is actually good for you, and this cut is tender, tender, tender. Completely hormone and additive free, this free-range Bison is high in cancer-fighting CLA and is approved by the Heart, Cancer, Dieticians and Diabetic Associations. If you’ve never tried Bison, then try this marvelous cut. If you’ve had Bison before, then you know that this can only be the terrific. It’s one of our favorites.
