Grilled Bison Tenderloin with Spinach and Wild Mushroom Sauce
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This recipe has become a real favorite in my kitchen because it feels fancy but comes together in just 45 minutes. Bison is leaner than beef, making it a healthier protein choice without sacrificing that rich, satisfying flavor. The earthy wild mushrooms and fresh spinach create an elegant sauce that makes this dish special enough for company, yet simple enough for a weeknight dinner. I love how the tender meat pairs with the umami depth of the mushrooms and that bright lemon finish. It's the kind of meal that makes you feel like you've spent hours cooking when you really haven't.
Ella x
Ingredients
- 4bison tenderloin
- 1 tspsalt
- 1 tsppepper
- 2garlic cloves(minced)
- 2 tbspolive oil
- 946 mlspinach
- 200 gwild mushrooms
- 237 mlwhite wine
- 237 mlbeef broth
- 2 tbspbutter
- 1 tbsplemon juice
Detail level
Instructions
- 1
Season the bison tenderloins with salt and pepper.
- 2
Heat 1 tbsp of olive oil in a large pan over medium heat.
- 3
Add the bison tenderloins and cook for 4 minutes on each side, or until desired doneness.
- 4
Remove the tenderloins from the pan and set aside, covering with foil to keep warm.
- 5
In the same pan, add another tbsp of olive oil, minced garlic, and sauté for 1 minute.
- 6
Add the spinach and cook until wilted.
- 7
Remove spinach from the pan and set aside.
- 8
Add the wild mushrooms to the pan and cook for 5 minutes.
- 9
Pour in white wine and let it reduce for 2 minutes.
- 10
Add beef broth and let it simmer for 10 minutes.
- 11
Stir in butter and lemon juice. Season with salt and pepper if needed.
- 12
Serve the bison tenderloins with the spinach and mushroom sauce on top.
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