Bison Tenderloin with Carrots and Spinach

  • Servings: 4
  • Prep time: ~ 10 minutes
  • Cook time: ~ 10-15 minutes


  • 2-4 bison tenderloins
  • 2-4 cloves of garlic, chopped
  • 2 tablespoons cold pressed olive oil
  • handful of fresh rosemary, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon local honey

This is always a favorite in our house. The kids love picking the carrots and spinach out of our garden. And, bison tenderloins melt in your mouth. The meat is easy to chew for the kids.

All I do is chop some fresh garlic, pour a little olive oil on top and season with salt, pepper and some freshly cut rosemary. You can drizzle some honey and apple cider vinegar on the tenderloins if you are fighting this pollen or having sinus trouble.

I broil my bison on a cast iron skillet but you can easily grill them. If you broil them, heat the skillet up first to sear the meat on both sides. I usually flip my tenderloins after 5 to 7 minutes to get a medium temperature and brown crust on all sides. I also drizzle more olive oil on top when I flip them.

To garnish, steam some carrots and spinach. As a child, I was always told to eat my carrots so I could see better at night. I am sure carrots do help with your vision but they are known for the cardiovascular and anti-cancer benefits due to the beta-carotene and antioxidants. They are packed with vitamin A, K, C, B6, as well as fiber, potassium and many other nutrients.

Spinach contains the key nutrients iron, folate, Vitamin C, Vitamin K and beta-carotene. Iron helps create healthy red blood cells, Vitamin C improves the collagen for healthy skin (anti-aging) and teeth, and Folate is needed to make DNA so it improves the health of your cells as well as your growing baby. Spinach is one of the foods you should eat when pregnant.

I told Perrine I was cooking bison tenderloins with rosemary, carrots and spinach and she recommended this complex, biodynamic red wine. Domaine Les Aphillanthes Vieilles Vignes 2009 paired perfectly as always. I am amazed at how well she can pair wine based solely on my descriptions. She focused on the carrots and the rosemary when selecting this bottle. The wine had a sparking sensation at first with a unique twist. Since we had time, we decanted the wine and after an hour it still had a twist but was not as bold. You definitely need to try the wine when you first open it to compare. We thoroughly enjoyed her recommendation.


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Recipe by Back To Organic at