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High Plains Bison

Bison Filet Mignon with Smashed Potatoes

This popular recipe combines a melt-in-your-mouth bison filet with smooth pan gravy, tender potatoes and rice with an exotically delicious twist.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins


  • 24 oz bison filet mignon steaks
  • ½ tsp ground rosemary
  • ½ tsp salt
  • 1/4 stick softened butter, room temperature
  • ½ tsp granulated garlic
  • 2 cup hot water
  • cup canned low-sodium beef broth
  • ½ cup cooking wine
  • 4 tsp arrowroot, dissolved in 2 tablespoons cold water
  • Salt and pepper to taste
  • 2 lb potatoes (about 4 medium), peeled, cut into 2-inch pieces
  • ½ cup canned low-sodium chicken broth
  • Pinch of ground nutmeg


  • Preheat oven to 500°F.
  • Let the bison steaks rest one hour at room temperature.
  • In a small bowl, knead together rosemary, salt, and butter. Rub onto the meat.
  • In a roasting pan, roast the meat for 10 to 15 minutes for medium-rare. Transfer to platter and keep warm.
  • Add the broth and cooking wine to the pan juices in the roasting pan, scraping up the brown bits. Bring to a boil, and then reduce to simmer, cooking the broth until it is reduced by half.
  • Stir the arrowroot mixture and add it to the gravy. Stir until dissolved. Simmer the gravy for 3 minutes, and add salt and pepper to taste. Transfer the gravy to a heated sauceboat.
  • Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well, and return potatoes to same saucepan.
  • Coarsely mash potatoes, and add enough chicken broth to moisten. Add a pinch of nutmeg, and season to taste with salt and pepper.
  • Serve under roasted filet mignon and pan gravy.