Fresh, flavorful and packed with spices and minced vegetables, this recipe makes a perfect dinner party centerpiece. Guests will love the juicy seared filets, creamy tomato sauce and unique rice blend.

• 4 bison 6 oz. filet mignon steaks
• 3 Tbs. vegetable oil
• 1 tsp. granulated garlic
• 2 tsp. salt, divided
• 1-1/4 tsp. black pepper
• 1 Tbs. olive oil
• 4 garlic cloves, finely chopped
• 1 cup oil-packed sun-dried tomatoes, drained and chopped
• 1 cup whipping cream
• 7 ounces bottled roasted red bell peppers, drained and chopped
• 1/4 cup olive oil
• 2 onions, finely chopped
• 2 green bell peppers, seeded, ribs removed and diced
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 1 cup long grain white rice
• 1/2 lb. canned tomato sauce
• 2 cups water
• 1 tsp. cumin, optional
• 6 ounces bag of baby spinach leaves

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

Roasted Filet Mignon

Preheat oven to 450°F. In a 12-inch heavy skillet (preferably cast-iron), heat 1 1/2 tablespoons 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 1/2 tablespoons oil in same manner. When steaks are just cool enough to handle, sprinkle with garlic, 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.

Tomato Cream Sauce

Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat, 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.

Spanish Rice Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together. Add the tomato sauce and the water carefully.

Season with the remaining salt and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice. Stir in bag of fresh baby spinach and serve immediately.

Per serving: calories 1127, fat 64.9g, 52% calories from fat, cholesterol 273mg, protein 70.3g, carbohydrates 67.1g, fiber 7.4g, sugar 16.8g, sodium 1021mg, diet points 27.0.

Dietary Exchanges: Milk: 0.2, Vegetable: 4.4, Fruit: 0.0, Bread: 2.2, Lean meat: 6.8, Fat: 10.9, Sugar: 0.0, Very lean meat protein: 1.1

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