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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Monday, April 18, 2016

Carrot Stuffed Bison Tenderloin Recipe

How many of you have enjoyed eating bison? I have to admit, I've only had bison one time and it was in the form of a bison burger when I lived in Arizona years ago. I remember clearly how delicious that burger was! Now that we live in the northeast, you don't come along bison meat very often. I guess for most of us here, we would probably have to do mail order to obtain it regularly. Looks like the chef grilled up some fresh veggies to serve alongside the main dish.

Today's guest post recipe is courtesy of Chef Anthony Stuart, Executive Chef at Pritikin Longevity Center + Spa. For those of you who measure out your portions, serving size is 4 oz.

Carrot Stuffed Bison Tenderloin Recipe

1 whole grass-fed bison tenderloin (cleaned and ends remove)
2 whole carrots peeled and shaved down and blanche
2T Pritikin all purpose seasoning
2T salt free lemon pepper
2T ground coriander

Place a roasting pan in the oven at 400 degrees to pre-heat. Combine all purpose, lemon pepper and coriander and season tenderloin. Insert a boning knife in the center of tenderloin lengthwise and turn making a hole. Repeat from the other end. Insert the whole carrots into the center incisions making sure the carrots meet in the center.

Blueberry Balsamic Reduction Recipe

2 cups blueberries
1 cup balsamic vinegar

In a sauce pan combine blueberries and balsamic and bring to a boil. Reduce flame and let simmer for 10 minutes. Cool and blend. Serve with bison.

Disclosure: Recipe and photograph were used with permission.

1 comment:

jopb said...

This sounds like an interesting recipe. I have never thought of stuffing a filet with whole carrots. I think I might try it with pork loin, filet mignon or chcken breasts.