We've paired classic Mediterranean flavors with our moist filets for a pasta dish that's fresh, amazingly flavorful - and completely filling.

• 4 bison 6 oz. filet mignon steaks
• 3 Tbs. vegetable oil
• 1/8 tsp. dried rosemary
• 1/8 tsp. coarse ground black pepper
• 1/2 tsp. salt
• 1 lb. green beans, trimmed
• 2 Tbs. extra virgin olive oil
• 1/4 cup Parmesan cheese
• 1/4 cup Kalamata olives, pits removed
• 1/2 cup grape tomatoes
• 4 cups fresh, cooked mostaccioli or small tube pasta
• 1/4 tsp. sea salt, to taste

Created by: Chef Forrest D. Waldo, II C.E.C.

Preheat oven to 450°F In a 12 inch heavy skillet (preferably cast-iron), heat 1/2 of the oil over moderately high heat until hot, but not smoking. Sear half of steaks until browned, about 2 minutes on each side. Transfer to a shallow baking pan. Sear remaining steaks in remaining 1/2 of the oil in the same manner. When steaks are just cool enough to handle, sprinkle with rosemary, pepper, and salt to taste. Roast steaks in middle of oven, 8 minutes for medium-rare. Turn oven down to 350°F. Transfer steaks to platter and keep warm.

Cook beans in a 6-quart pot of boiling salted water, uncovered, until just tender, 4 to 6 minutes. Drain in a colander, then transfer to a large bowl and toss with oil, freshly cooked mostaccioli noodles, parmesan cheese, olives, tomatoes, sea salt, and pepper to taste.

Slice bison and serve with green beans and mostaccioli mixture.

Per serving: calories 1072, fat 30.2g, 26% calories from fat, cholesterol 148mg, protein 74.7g, carbohydrates 121.8g, fiber 8.0g, sugar 6.6g, sodium 359mg, diet points 22.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 7.5, Lean meat: 7.1, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 0.0

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