Season your bison tenderloins with sea salt thoroughly. Place them uncovered in the fridge for at least 15 minutes but ideally for 60-90 minutes.

Preheat a medium-high heat fire for cooking directly (around 375F). Preheat a skillet 1 minute before cooking with 1 tsp of canola oil in it.

Add your steaks to the skillet and press down firmly to make sure they are fully flat on the skillet. Cook them for 90 seconds before flipping them over. Once they have been seared on both sides, pull your skillet over to a cooler side of the grill (or even off the grill). Add the rosemary, garlic cloves and butter to the skillet to melt. Top each steak with garlic and rosemary and tilt towards yourself while you spoon butter over the top of the steaks. Try to maintain a lower temperature cooking in order to prevent the butter from burning. Baste the steaks for 7-10 minutes or until they are 140F internal. Once the steaks are done, pull them off and let them rest for 10 minutes.

Discard of the rosemary, garlic and excess butter in your skillet. Deglaze the skillet with cognac and stir around to get off any loose scraps. Add your garlic paste, mushrooms, salt, pepper and Worcestershire sauce. Stir around to evenly coat. Finally, add your cream and bring to a low simmer. Simmer over the fire until it thickens (about 10 minutes). Once done, pull off and set aside.

Slice your steaks, top with the cream sauce and enjoy!