Jul 17 2026
Restaurants›High Noon Restaurant & Saloon›Bison Tenderloin Recipe

Bison Tenderloin Recipe

Inspired by High Noon Restaurant & Saloon
Time1h
Serves4

Grass fed and farm-raised in northern New Mexico. Served with green chile-cheddar polenta, calabacitas, and red wine demi glace.

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Ingredients

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Bison Tenderloin

Green Chile-Cheddar Polenta

Calabacitas

Red Wine Demi Glace

Method

Bison Tenderloin

  1. 1

    Prepare the Bison

    Preheat the oven to 400°F (200°C). Season the bison tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the tenderloin for 3-4 minutes on each side until browned. Add minced garlic and rosemary, then transfer to the oven to finish cooking for about 10-15 minutes or until desired doneness.

Green Chile-Cheddar Polenta

  1. 2

    Cook the Polenta

    In a saucepan, bring water and salt to a boil. Slowly whisk in the polenta, reduce heat to low, and cook for about 30 minutes, stirring frequently. Once thickened, stir in diced green chile, cheddar cheese, and butter until well combined.

Calabacitas

  1. 3

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent. Add zucchini and corn, season with salt and pepper, and sauté for about 5-7 minutes until tender. Stir in chopped cilantro just before serving.

Red Wine Demi Glace

  1. 4

    Make the Demi Glace

    In a saucepan, sauté shallots in butter until soft. Add red wine and reduce by half. Add beef stock and thyme; simmer until thickened, about 15-20 minutes. Season with salt and pepper to taste.

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