Gage Outdoor.com and BBGage.com have been working to bring you new ideas in Clean Eating. We believe that more and more Americans want to purchase cooking ingredients with Farm to Table freshness in all things they are going to put into their bodies. We hear a lot about food having so many added hormones, antibiotics, herbicide residue, or the animals that provide the cuts of meat we put on the table are being fed grains and feed that have a lot of additives. We found a new partner, The Honest Bison, this company provides clean, hormone free protein from animals who eat additive free feed. We particularly love their Bison which grazes in wide open fields of grass, free of agricultural chemicals. They also have Elk and Deer. Check out this recipe for a luscious bison filet with yummy crab and a wonderful bearnaise or hollandaise sauce. Perfect clean eating for a spectacular date night or dinner party.
Check out our blog post about The Honest Bison www.gageoutdoor.com/clean-food-is-good-for-you-but-would-you-eat-grass/ and click here to order the fabulous bison for this recipe!
- 2 6 oz. Bison Filet Mignon
- 12 fresh asparagus spears
- 2 Tbsp. olive oil – divided
- 5 Tbsp. unsalted butter – divided
- 2 tsp. Salt – divided
- 2 tsp. cracked pepper – divided
- 6 oz can crab meat
- 1 package Béarnaise sauce
- 1 cup milk
- Preheat oven to 350 degrees F. Cut the ends off of the asparagus spears and lay flat on a baking sheet in a single layer. Drizzle with 1 Tbsp. olive oil and season with 1 tsp. salt and 1 tsp. cracked pepper. Bake for 10-13 minutes, just until slightly soft but still crunchy. Remove from oven and set aside to keep warm.
- In a cast-iron skillet, heat 1 Tbsp. olive oil and 1 Tbsp. butter over medium-high heat. Season the filets with salt and cracked pepper, then add to the skillet and sear each side for 1 minute. Reduce heat down to medium and cook for an additional 3-6 minutes on each side, or until they reach the desired internal temperature. Bison filet mignon is best served medium-rare, pulling off heat around 130 degrees F. Transfer steaks to a plate to rest, keeping warm.
- While the steaks are resting, make the béarnaise sauce according to package directions. Then, add the can of lump crab meat to the sauce.
- To plate and serve, place half the asparagus spears on each plate, then top with the bison filet mignon. Then top with the crab béarnaise sauce and serve immediately.
Options and Alternatives:
- Use canned crab meat, not artificial.
- Hollandaise sauce can be swapped in for the béarnaise sauce.
- We made it easy by using a package sauce mix, but if you’re feeling adventurous, you can always make the sauce yourself!
This recipe comes from The Honest Bison via Primal Pioneer.