Grilled Bison Tenderloin with Herb Butter (2012 - Week 31)

Week 31 Featured Ingredient: Bison

Oh, give me a home where the buffalo roam.... onto my plate.   This was another find at the Farmers' Market, and I'm so glad I tried it.   We grilled the bison tenderloin medium-rare (because that was the recommendation) and it was super juicy and tender and spectacular.  The Essence spice rub was delicious on the steak--I highly recommend it-- and the herb butter gave it that little extra creamy buttery yumminess.   I decided to buy Emeril's Essence Seasoning at the store, but there's also a recipe to make your own.
  
Grilled Bison Steaks with Herb Butter

Recipe from Food Network Channel - Emeril Lagasse
 

Ingredients

1/4 cup vegetable or olive oil

1/4 cup Essence, recipe follows

4 bison steaks 

Herb Butter, recipe follows

Directions

In a small bowl, combine the oil and Essence on a plate and mix into a paste. Spread both sides of the steaks completely with the mixture. Place in a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours. Remove from the refrigerator and bring the meat to room temperature before grilling, about 30 minutes.

Preheat the grill. Slice the butter into 1/2-inch thick pieces and keep refrigerated until ready to use.

Place the steaks on the grill and cook to desired temperature, about 4 minutes per side for medium-rare. During the last 2 minutes of cooking, place 1 to 2 pats of herb butter on each steak.

NOTE: Bison will naturally be a darker red than beef.  As bison cooks more quickly than beef, it is best to measure the thickness to cook:

1 inch thick - Rare: 6 to 8 minutes, Medium: 8 to 10 minutes

1 1/2-inch thick - Rare: 8 to 10 minutes, Medium: 10 to 12 minutes

2 inches thick - Rare: 10 to 12 minutes, Medium: 14 to 18 minutes

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Herb Butter:

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

2 tablespoons minced fresh parsley leaves

2 tablespoons chopped fresh lemon thyme or thyme leaves

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

In a medium bowl, cream together all the ingredients. Place on a large sheet of plastic wrap. Fold the plastic wrap over the butter and pushing in as you go, roll into a tight cylinder, about 1 1/2 inches in diameter. Refrigerate until firm. (The butter can be refrigerated for up to 1 week, or frozen for up to 1 month.)

Yield: 6 ounces 

Herb Butter