Knife Buffalo
How to Cook Buffalo Filet
Buffalo, or bison, as it’s sometimes called, is leaner than beef. The filet cut is tender because it comes from the same basic area on the buffalo as the filet mignon comes on a steer. Since there is so little of the filet, only about 10 lbs. on a 1500 lb. live buffalo, it is a pricey cut of meat. Cooking buffalo filet is similar to cooking beef filet mignon.
What you’ll need:
- 1 tbsp. each minced garlic, onion and rosemary
- 1 tsp. each black pepper and cayenne pepper
- 2 tbsp olive oil
- Small bowl
- Cutting board
- Knife
- Oven proof skillet
- Tongs
- 1 cup beer
- Spatula
- 2 tbsp. butter
Mix the garlic, onion, pepper, cayenne pepper and rosemary in a small bowl. Reserve 1 tbsp. Mix the remainder with 2 tbsp. olive oil. Mash the fresh ingredients into the oil with the back of a fork to make more of a paste than a marinade. The ingredients will scent the oil as well as flavor the buffalo meat. Let set for an hour or two.
Cut the filet into 1 1/2-inch thick steaks. Press the marinade paste into the meat on both sides and around the filet as well. Marinate for one hour up to overnight.
Put 2 tbsp. olive oil in an oven proof skillet. Turn on the heat to high. Turn the ventilation fan on high. Add the buffalo steaks when the oil is just starting to smoke. Brown the meat on the first side. Turn over the filet with tongs and brown the second side. This should take no more than three or four minutes if the skillet is hot enough.
Place the skillet in a pre-heated 375 F oven. Roast for about 10 to 15 minutes. Insert an instant read meat thermometer. Buffalo meat is better cooked to a medium rare –dark pink– than well done. Take the meat out of the oven when it is 5 degrees F below your desired level of doneness.
Add 1 cup of beer to the hot skillet. Add the reserved 1 tbsp. of marinade herb mixture, before you added the olive oil. Place on the stove on medium heat until the beer has reduced by half. This should only take a few minutes. Swirl in 2 tbsp of ice cold butter to thicken the sauce. Serve over the buffalo filet.
Buffalo steaks are great grilled instead of pan-seared. Substitute other herbs and seasonings for different flavors. Overcooking buffalo meat dries it out since it is leaner than beef.
About the Author
Find more grilling recipes. Dee Power is the author of several nonfiction books and the novel, “Over Time.” She loves to garden and use her fruits and vegetables in coming up with healthy dinner recipes
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