Buffalo tenderloin is not just a leaner alternative to steak tenderloin, it is also higher vibrational than conventionally raised beef. Why? For one, all buffalo is grass-fed, which means you’re getting omega-3s, a type of fat your body needs. Buffalo (also known as bison) is also raised without the use of GMO growth hormones, making it a better quality choice of protein that is also a great source of iron, zinc and selenium! The salad greens here provide phytonutrients and fiber, the olive oil contributes monounsaturated fat and antioxidant polyphenols, and adding onion brings additional antioxidant power to the mix! Serves 4.
*Choose organic produce whenever possible*
- 4 bison tenderloin or steak fillets (each one about the size of the palm of your hand)
- 1 teaspoon minced garlic
- Coconut Oil
- Sea salt and pepper, to taste
- 1 lemon
- Extra virgin olive oil
- Greens (pea shoots, arugula, lettuce, or spinach)
- ¼ cup chopped red onion (optional)
To prepare, rub the chopped garlic into the buffalo tenderloin, then season with pepper and sea salt. Place buffalo in a sauté pan with a 1 to 2 Tbsp combination of coconut and olive oils, and saute over medium-high heat. Cook each side for 5 minutes to achieve a rare to medium rare temperature. If you like your tenderloin or steak more well done, cook each side for a bit longer on medium or medium-low heat. While the buffalo cooks, get the plates ready: place on each a bed of washed greens: I like arugula, spinach, pea shoots, watercress, or any lettuce (besides iceberg). Squeeze fresh lemon juice, and a drizzle a little olive oil, over the greens, then top with sliced buffalo, and red onions, if desired. Add a pinch of salt & pepper, then finish with a another drizzle of olive oil.
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