Pan Seared Bison Tenderloin with Herb Butter

INGREDIENTS:

• 1 - 2 Force of Nature Bison Tenderloins
• 1 stick unsalted grass fed butter (we love Lewis Road creamery)
• 2 clove garlic (minced)
• 1 tsp Finely chopped fresh thyme
• 1 tsp Finely chopped fresh parsley
• 1 tsp kosher salt
• 1 tsp  freshly ground black pepper
• 2 tbsp extra virgin olive oil 

PREPARATION:

1. In a bowl, mix the grass fed butter with the minced garlic, thyme, parsley, kosher salt, and black pepper. 
2. Spoon the freshly mixed butter onto plastic wrap and wrap up the butter into the shape of a stick of butter.
3. Refrigerate the wrapped compound butter for at least 30 minutes.
4. Preheat the oven to 375 degrees.
5. Pat the Bison tenderloin dry with a paper towel and season all sides with kosher salt.
6. Under medium heat, heat up the extra virgin olive oil in a large skillet.
7. When the oil is hot, place the Bison tenderloin in the skillet and sear all the sides of the meat until brown.
8. Remove from the burner and place the skillet with the bison tenderloin in the oven for 5-6 minutes.
9. Remove the skillet from the oven and take the internal temperature of the bison tenderloin (medium rare ~ 145 degrees).
10. Remove the tenderloin from the skillet and let rest for 10-15 minutes.
11. Slice off a knob of the herb compound butter and place on top of the bison tenderloin.
12. Slice up and enjoy!