Bacon Wrapped Bison Tenderloin with Pecan Butter

Bacon-Wrapped Bison Tenderloin with Pecan Butter: A Culinary Adventure

As a busy professional woman, I’m always looking for recipes that are both delicious and easy to prepare. This Bacon Wrapped Bison Tenderloin with Pecan Butter recipe has quickly become a weeknight favorite. The rich, savory flavor of the bison pairs perfectly with the smoky bacon and the sweet, nutty pecan butter – a combination that’s surprisingly elegant yet incredibly satisfying. It's a dish that impresses without requiring hours in the kitchen, a crucial factor in my balanced lifestyle.

The preparation is straightforward, even for someone with a limited amount of cooking time. The key is to sear the bison tenderloins to perfection, locking in their juices and creating a beautiful crust. Then, a quick stint in the oven ensures they’re cooked through to your preferred doneness. While the bison is roasting, I usually whip up a simple side dish – something light and fresh to balance the richness of the main course. Roasted asparagus or a simple green salad are my go-to choices.

One of the things I love about this recipe is its versatility. The pecan butter adds a delightful touch of sweetness and texture, but you can easily adjust the recipe to suit your preferences. If you’re not a fan of pecans, you could substitute another nut butter, such as almond butter or cashew butter. You could also experiment with different herbs and spices to create your own unique flavor profile. The optional pan sauce is a fantastic addition, adding another layer of depth and flavor to the dish. It’s surprisingly easy to make, and the results are well worth the effort.

This recipe is more than just a meal; it’s a testament to the fact that healthy and delicious can coexist. Bison is a lean protein source, packed with nutrients and lower in fat than many other red meats. Pairing it with wholesome sides ensures a well-rounded and nutritious meal that leaves you feeling energized and satisfied, not sluggish and weighed down. The beautiful presentation also makes it perfect for entertaining guests, whether it’s a casual weeknight dinner or a more formal gathering. It’s a dish that always garners compliments, and it’s a recipe that I’m confident you’ll add to your repertoire.

The ease of preparation, combined with the impressive results, makes this Bacon Wrapped Bison Tenderloin with Pecan Butter a winner in my book. It’s a recipe that I return to time and again, and it's one that I'm happy to share with you. The feeling of satisfaction derived from creating such a delicious and impressive meal, in a relatively short amount of time, is priceless. It's a perfect example of how even a busy schedule can accommodate a truly special and flavorful culinary experience.

Beyond the practicality, there's also a certain sense of accomplishment that comes with preparing a dish of this caliber. It's not just about sustenance; it's about creating something beautiful and delicious, something that nourishes both body and soul. And that, in itself, is a reward worth savoring. So go ahead, give this recipe a try. I'm confident that it will quickly become one of your favorites, too. It's a perfect balance of convenience and culinary excellence. Enjoy!

Ingredients List:

• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 1/2 tablespoons red wine vinegar
• 2 (8 oz) bison tenderloins
• 2-4 strips of bacon per tenderloin
• 2 sprigs fresh rosemary and thyme, leaves removed and minced
• 2 teaspoons pecan butter (or more, to taste)
• Oil for brushing (avocado or macadamia nut oil recommended)
• 1 cup chicken stock or red wine
• 1 tablespoon grass-fed butter

Step-by-step

• Pull out your tenderloins and let them sit out and come to room temperature for about 20 minutes before you put them in the pan (this is not 100 percent necessary but it is nice to let your steaks come slightly to room temperature before cooking).
• Preheat oven to 400 degrees.
• Line a medium sized baking sheet with aluminum foil and place to the side.
• Remove leaves from rosemary and thyme and place on cutting board discarding the stems.
• Sprinkle salt on herbs and crack fresh black pepper liberally on the herbs then mince with 2 cloves of garlic finely.
• Brush both sides of each tenderloin with oil and then rub herb mixture onto them both sides of oil brushed tenderloin.
• Wrap each tenderloin with 1 strip or more of bacon so they are overlapping and hold in place by piercing a toothpick through the overlapping bacon and into the tenderloin.
• Heat a dry nonstick pan over medium high heat and wait for it to get nice and hot. You have to make sure the pan is hot before you put the steaks in that way you get a nice sear, you should hear the sizzle the second it hits the pan.
• Once the pan is hot place steaks in the pan and sear about 1-2 minutes per side or until desired browning is achieved.
• Place seared tenderloins onto foil lined baking sheet and place in preheated oven for about 15-20 minutes depending on your oven. (this is where you would start making the optional pan sauce if you would like it)
• Pull tenderloins out let them rest for 5-10 minutes before serving.
• Serve steaks with 1 teaspoon or more of pecan butter on top of each tenderloin, an optional pan sauce and a side of veggies. (I had mine with Roasted Brussels Sprouts and sauteed spinach but I bet this would go great with Cauliflower Mash)
• Once meat has finished searing and are in the oven in the same pan you seared them in add a little bit of oil and fry 2 more cloves of minced garlic until fragrant.
• Deglaze the pan with 1 cup chicken stock or red wine scraping the browned bits at the bottom of the pan (two completely different flavors but both work great).
• Bring to a simmer and add 1 ½ tablespoons red wine vinegar and stir.
• Simmer until liquid has reduced by half and add 1 tablespoon of butter and melt.
• Bring back to a simmer a lightly simmer until it reduces slightly more.
• Strain pan sauce into a bowl and spoon strained pan sauce over finished steaks when serving.