Grilled Bison Filet with Peaches
Have a hankering for something new? Try grilled bison and peaches. This quick and easy recipe is cooked entirely on the grill, meaning less mess in the kitchen.
- 4 ripe peaches cut in half, pit removed
- Honey to drizzle
- Balsamic vinegar to drizzle (preferably 25 years old)
- 4 (6-ounce) High Plains Bison Filet Mignon steaks
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 teaspoon granulated garlic
Remove the bison filet mignon steaks from the freezer and place in the refrigerator to thaw on a cookie sheet to catch any drippings. Thaw for 24 hours. Or use the quick-thaw method: Place the wrapped bison steaks in a bowl and place in the sink. Allow cool running water to flow into the bowl and run for 20 minutes or until thawed.
Place the peaches on a hot charcoal grill or preheated gas grill, flesh-side down. Cook for 3 to 5 minutes to char.
Remove from the grill carefully. Turn over and drizzle with honey and balsamic vinegar. Set aside.
Coat the steaks with olive oil and season liberally with salt, pepper and garlic on both sides. Cook over a charcoal or gas grill on high for 5 minutes on the first side and 3 minutes on the second side. Let the steaks rest for 10 minutes before serving to allow the juices to settle back into the meat.
Tip: For best results, we recommend only cooking your bison steaks to rare or medium-rare.
Recipe reprinted by permission of High Plains Bison. All rights reserved.
nutrition information per serving
390 calories; 11g total fat; 105mg cholesterol; 690mg sodium; 35g carbohydrates; 2g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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