BISON FILET MIGNON WITH BUTTER BEANS, RADISHES & MUSTARD DRESSING

Sliced bison Filet Mignon topped with an inventive mix of hearty vegetables and freshly-spiced mustard dressing.

• 2 bison filet mignon steaks

• 1 tbsp extra virgin olive oil

• 1 tsp sea salt

• 1 tsp cracked black pepper

• 1 tsp granulated garlic

• 3 tbsp apple cider vinegar

• 2 tsp whole grain mustard

• 1 tbsp sugar

• 1/4 cup extra virgin olive oil

• 1 can butter beans, drained and rinsed in cold water

• 2 cup blanched green beans

• 1/4 cup chopped fresh herbs: tarragon, basil, thyme & parsley

1. Combine the first 5 ingredients, and toss well to coat.

2. Place filet mignons in a cast iron skillet, and sear over high heat; 3 minutes on the first side, and 4 minutes on the second side. Remove from heat, and set aside to keep warm.

3. To make the dressing, combine the vinegar, mustard, sugar, and olive oil in a bowl, and whisk well to combine.

4. Slice the filet mignon into ¼ inch strips, and garnish with radishes and green beans. Drizzle with dressing to taste, and sprinkle with chopped herbs for color and flavor.