Ingredients

• 12 ounce Nebraska bison beef tenderloin fillet
• 1 cup red wine
• 1 cup beef glace de viande
• 2 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1 shallot, minced
• 2 garlic, minced
• 1 teaspoon fresh thyme, leaves only
• 0.5 teaspoon black peppercorns, crushed
• kosher salt
• 2 fresh thyme sprigs

Steps

1. Remove the bison tenderloin fillets from refrigeration 30 minutes before cooking to bring them to room temperature, ensuring even cooking throughout.
2. Pat the bison fillets completely dry with paper towels. This is essential for achieving a proper crust.
3. Season both sides of each fillet generously with kosher salt and freshly crushed black peppercorns, pressing the seasoning gently into the meat.
4. Heat a 10-inch cast iron or stainless steel skillet over medium-high heat until it's very hot. A drop of water should sizzle and evaporate immediately.
5. Add the vegetable oil to the hot pan and swirl to coat. The oil should shimmer and just begin to smoke.
6. Carefully place the bison fillets in the hot pan and sear for 4 minutes without moving them. This develops the golden-brown crust.
7. Flip the fillets and sear the second side for 3 minutes until golden brown.
8. Transfer the skillet to a preheated 400°F oven and roast for 8–12 minutes, depending on desired doneness (125–130°F internal temperature for medium-rare). Use a meat thermometer inserted into the thickest part of the fillet without touching bone.
9. Remove the skillet from the oven and transfer the fillets to a warm plate. Tent loosely with foil and let rest for 5 minutes while you prepare the sauce.
10. Place the same skillet over medium heat on the stovetop. Add the minced shallot and cook for 1 minute, stirring gently to deglaze any meat drippings from the bottom of the pan.
11. Add the minced garlic and fresh thyme leaves and cook for 30 seconds until fragrant.
12. Pour the red wine into the skillet, using a wooden spoon to scrape up all the caramelized bits from the bottom of the pan. Increase heat to medium-high and simmer until the wine is reduced by two-thirds (about 8 minutes).
13. Add the beef glace de viande or demi-glace to the reduced wine and stir to combine. Simmer for 3 minutes to meld the flavors.
14. Strain the sauce through a fine-mesh strainer into a small saucepan, pressing gently on solids to extract all the liquid. Discard the solids.
15. Whisk in the cold butter cubes one at a time over low heat until fully incorporated, creating a glossy, emulsified sauce. Do not boil.
16. Taste the sauce and adjust seasoning with additional kosher salt if needed.
17. Slice each bison tenderloin fillet crosswise into 4–5 pieces, or serve whole, depending on presentation preference. Arrange on a warm plate and spoon the red wine glace de viande sauce around and over the meat.
18. Garnish with a fresh thyme sprig and serve immediately while the meat and sauce are still hot.