SLICED FILET WITH ITALIAN BEANS

We’ve paired classic Mediterranean flavors with our juicy filets for a dish that’s fresh, amazingly flavorful, and completely filling.

• 4 (6 oz.) bison filet mignons

• 3 tbsp vegetable oil

• Rosemary, ground

• Salt and pepper to taste

• 1 lb green beans, trimmed

• 2 tbsp extra-virgin olive oil

• 1/4 cup parmesan cheese

• 1/4 cup Kalamata olives, pits removed

• 1/2 cup grape tomatoes

BISON FILET

1. Preheat oven to 450°F.

2. In a 12-inch heavy skillet (preferably cast-iron) pan, heat 1½ tablespoons of oil over moderately high heat until hot but not smoking. Sear half of the steaks until browned, about 2 minutes on each side. Transfer to a shallow baking pan.

3. Sear the remaining steaks in the remaining 1½ tablespoons oil in the same manner. When steaks are cool enough to handle, sprinkle with rosemary, salt, and pepper to taste.

4. 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.

ITALIAN GREEN BEANS AND GRAPE TOMATOES

1. Cook beans in a 6-quart pot of boiling water, uncovered, until tender, 4-6 minutes.

2. Drain in a colander, then transfer to a large bowl. Toss with oil, parmesan cheese, olives, and tomatoes. Season with pepper to taste.

3. Slice bison, and serve with green beans and tomato mixture.