Herb Crusted Bison Tenderloin

Dish Info

Ingredients

14

servings

4

1:30

Hours

Ingredients

1

1

Canola Oil

Dried Mustard Seeds

Beer

Garlic Paste

Apple Cider Vinegar

Soy Sauce

Prepared Horseradish

Kosher Salt

Black Pepper

Garlic

Rosemary

Thyme

Red Chili Flakes

2

½

¼

12

1

tbsp

tbsp

tbsp

tbsp

tsp

1

1

1

1.5

1

1

1

tsp

tsp

tsp

tsp

tsp

Bison Tenderloin

cup

oz

tbsp

Prep Ahead

Pre-Preparation

Start 2 days ahead of grilling by softening the mustard seeds in the beer. Pulse all the spicy beer mustard ingredients and set aside.  Trim and clean the bison, truss as needed.  Mix the ingredients for seasoning with canola oil to make a paste.  Lather the bison thoroughly with the paste, then place the tenderloin in the fridge for 40 minutes to quickly brine. More in-depth steps and breakdowns are on our site.

Step 1

Prep the Grill

Preheat your grill to an indirect two-zone cooking at medium-high heat (around 350F).

Step 2

Grill

Remove the tenderloin from the brine and place it on the cooler side of the grill to cook until it reaches 120F.

Step 3

Sear the bison

Once it hits temperature, pull out and let it rest for 10 minutes. Reset your grill for direct cooking at high temp (around 400F). Once rested add the bison to the grill to cook for 1.5 minutes total in order to char all sides of the bison. Once done, pull it off and set aside.

Step 5

Serve

Slice your tenderloin up, serve with the Spicy Beer Mustard. Serve & enjoy!

Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.

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