HERB CRUSTED TENDERLOIN

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 the company, too.

ROAST

• 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

SAUCE

• 1 tbsp olive oil

• 1/2 cup chopped shallots

• 1 small carrot, finely chopped

• 1 stalk celery, finely chopped

• 2 cloves garlic, chopped

• 2 cups dry red wine

• 2 cups low-sodium beef broth

• 2 tbsp tomato paste

• 1 bay leaf

• 1 sprig of fresh thyme

• 1 tbsp Dijon mustard

• 1/4 tsp salt

SAUCE

1. 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 medium heat before serving.

ROAST

1. 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.

2. 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.

3. Let rest for at least 15 minutes before slicing. Serve with the wine sauce.