August 13 is National Filet Day, and what better way to celebrate than with one of The Fort’s most popular dishes? We sell nearly seventy thousand buffalo entrees each year and of those, more than 70 percent are William Bent’s Buffalo Tenderloin Filet Mignon.
A guest from Paris, France once approached us while dining at The Fort to say, “All my life I have thought that Chateaubriand was the ne plus ultra of cuts, but now I must return to France and tell my friends that Chateaubriand is garbage. The best meat in the world is buffalo tenderloin.”
Don’t believe him? Make the dish at home and try it yourself.
What you’ll need:
- ½ tsp. fine sea salt
- ⅛ tsp. lemon crystals (citric acid or sour salt)
- ¾ tsp. freshly ground black pepper
- 1 (8 oz.) buffalo tenderloin steak (or Colorado beef)
- Canola oil
- 1 tsp. minced Italian parsley
- 2 tsp. herbed or plain unsalted butter
Preheat the broiler or grill to high. Combine the sea salt, lemon crystals and pepper. Dust each steak with the mixture, coating liberally on both sides, then brush lightly with the oil.
Place the steaks about 6 in. from a medium-hot fire. Cook for 11 to 18 minutes (depending on thickness), or until the meat is medium rare. Turn every 4 minutes.
Sprinkle with the parsley and top with a disk of herb butter.
