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Maytag Blue Cheese Crusted Bison Filet Mignon Print Email

4 (6 oz.) Tony's Bison Filet Mignon, or beef fillet mignon
5 tablespoons butter
Tony's Z Blend or Euro Crust Rub - or salt and pepper
4 oz. Maytag Blue Cheese

Preheat broiler. Rest steaks at room temperature for 30-60 minutes.

Melt 1 tablespoon of the butter in a large heavy skillet over medium to medium high heat.

Season steaks and saute in skillet, cooking to taste (very rare to medium rare - see notes*).

Transfer steaks to a broiler pan and top each with 1 oz. blue cheese. Place on top rack of oven and broil until a light crust forms on the cheese. Remove from oven and place on a serving platter, cover and rest.

In the same skillet you cooked the steaks, return to medium-high heat and add remaining 4 tablespoons of butter. Melt butter and cook until it begins to turn a light brown color.

Remove from heat and spoon over crusted steaks.

Adapted from

* Notes: Keep in mind the steaks will continue to cook, rising about 15 degrees more before serving - estimated time from 8 to 12 minutes depending on conditions. Bison steaks cook more quickly than beef and should be cooked very rare before transferring to oven.
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