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Bison Tenderloin w/ Wild Mushrooms Print Email


One Bison Tenderloin (4-5 lbs.) skinned and defatted
1/2 lb. bacon
1 TBS minced garlic
salt and pepper to taste

one 1/2 oz package of instant demi-glace
3/4 cup red wine
1-2 cloves shallots
2 oz fresh mushrooms - chantrelle (first choice), portobello, shitaake or white
scant 1 TBS butter

To prepare roast: Rub minced garlic on roast and lightly season with salt and pepper. Top roast with slices of bacon. Roast in 275 degree oven for 15 minutes per pound, check internal temperature with meat thermometer. Remove from oven at 120 to 130 degrees for rare. Cover and let rest for 5 minutes before slicing.

To prepare sauce: Re-hydrate demi-glace according to directions on package. In another saucepan, melt butter and add peeled and sliced shallots and chopped mushrooms. Sweat over low heat for 3-5 minutes. Add wine and reduce by half over medium heat. Add demi-glace and heat through. Season to taste with black pepper. Can be prepared in advance and re-heated.

Serve sliced tenderloin with a wild and brown rice medley, sauce, colorful steamed veggies, garlic bread and a hearty red wine.
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