Pan frying our succulent bison filet leaves it deliciously crispy outside, while staying hot and juicy inside.

• 1/2 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 tsp. garlic salt
• 4 bison 6 oz. filet mignon steaks
• 1-1/2 tsp. salt, divided
• 1-1/2 tsp. black pepper, divided
• 2 cups vegetable oil
• 2 lbs. red skinned potatoes, cut into quarters
• 1 head cauliflower, broken or cut into flowerets, stem discarded
• 1 stalk broccoli, broken or cut into flowerets, stem discarded
• 1/4 cup slivered almonds, toasted
• 2 Tbs. butter, melted

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

Pan-fried Bison Filet Mignon

Preheat oven to 450°F. Bring 6 to 8 quarts of salted water to a boil while cooking bison steak.

Mix flour, cornstarch and garlic salt in a medium bowl. Sprinkle bison steaks with 1 teaspoon salt and 1 teaspoon pepper. Dredge steaks in flour mixture (do not shake off excess).

Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Fry bison steaks in oil until golden brown about 2 minutes per side for medium rare. Remove from oil and keep warm.

Roasted Red-Skinned Potatoes and Broccoli & Cauliflower with Toasted Almonds

Place the red-skin potatoes, olive oil, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper into a mixing bowl, toss well to coat, place on baking sheet and put into preheated oven. Bake for 20 minutes or until golden brown and tender. Turn off oven and keep warm.

Place broccoli and cauliflower into boiling water and cook for 3-5 minutes, or until tender or to your desired doneness. Drain in colander and garnish with toasted almonds and melted butter.

Per serving: calories 715, fat 18.9g, 24% calories from fat, cholesterol 160mg, protein 61.8g, carbohydrates 73.9g, fiber 8.9g, sugar 6.3g, sodium 425mg, diet points 14.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 3.7, Lean meat: 7.0, Fat: 1.9, Sugar: 0.0, Very lean meat protein: 0.0

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