Herb Crusted Tenderloin
Herb Crusted Bison Tenderloin Roast
It’s a new take on an elegant Sunday supper classic! This roasted bison tenderloin is so good you’ll want to serve it to company, too.
- 3 lb bison tenderloin roast
- Cooking spray
- 3 cloves garlic, minced for the roast
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh thyme
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1/2 cup chopped shallots
- 1 small carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, chopped
- 2 cup dry red wine
- 2 cup low-sodium beef broth
- 2 tbsp tomato paste
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- To make the sauce, heat the oil in a large saucepan over medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer vigorously, uncovered, over medium-high heat until the liquid is reduced to about ¾ cup, about 45 minutes. Strain the sauce through a fine mesh strainer into a small saucepan. Stir in the mustard and the salt. The sauce may be made up to two days ahead and stored in an airtight container in the refrigerator. Warm over a medium heat before serving.
- To make the roast, preheat the oven to 325°F. Tie the roast with kitchen twine so that it is an even thickness throughout. Spray a rimmed baking pan with cooking spray.
- Mash the garlic and salt together with the flat side of a knife blade on a cutting board until it forms a coarse paste. Transfer to a small bowl and stir in the oil, herbs, and pepper. Rub the paste all over the meat. Transfer the meat to the pan and roast until an instant-read meat thermometer registers 140°F for medium-rare, 30 to 40 minutes.
- Let rest for at least 15 minutes before slicing. Serve with the wine sauce.