Adapted from chef Jacob Dibble’s recipe
Lakeside Lodge, Island Park, Idaho
This dish can be served to 4 people as a main, single course. It can also be used with other smaller courses and be cut in half to serve 8 or more as a supporting dish.
- 4 Bison tenderloin (filets) 6-8 oz each
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- ½ tablespoon of cracked black pepper
Toss cleaned filets in a bowl with the salt, pepper and oil, set aside. Read More »