ROASTED BISON FILET MIGNON

Fresh, flavorful and packed with spices, this recipe makes a perfect dinner party centerpiece. Guests will love the juicy seared filets with a rich, creamy tomato sauce.

• 4 (6oz.) bison filet mignon

• 3 tbsp vegetable oil

• Granulated garlic

• Salt and black pepper to taste

• 1 tbsp olive oil

• 4 large garlic cloves, finely chopped

• 1 cup oil-packed sun-dried tomatoes, drained and chopped

• 1 cup whipping cream

• 1 (7.25oz.) jar of roasted red peppers, drained and chopped

• 1/2 tsp dried crushed red pepper

• 1 cup fresh basil leaves, chopped

ROASTED FILET MIGNON

1. Preheat oven to 450°F.

2. In a 12-inch heavy skillet (preferably cast iron), heat 1½ tablespoons oil over moderately high heat until hot but not smoking.

3. Sear half of the steaks until browned, about 2 minutes on each side. Transfer to a shallow baking pan. Sear the remaining steaks in the remaining 1½ tablespoons oil in the same manner.

4. When steaks are just cool enough to handle, sprinkle with garlic and salt and pepper to taste.

5. Roast steaks in the middle of the oven for 8 minutes for medium-rare. Turn oven down to 350°F. Transfer steaks to a platter and keep warm.

TOMATO CREAM SAUCE

1. Heat oil in a heavy medium saucepan over medium heat.

2. Add garlic and sauté.

3. Add tomatoes, cream, red peppers, and crushed red pepper, and simmer over medium heat for 2 minutes.

4. Stir in ½ cup basil, and simmer 1 minute longer.

5. Serve tomato cream sauce over bison filets.