Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce Recipe

Name: Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce Recipe
Prep time: 5 min
Cook time: 30 min
Yield: 6
Ingredients: 1 tablespoon brown sugar; Kosher salt and freshly ground black pepper; 2 tablespoons ancho chili powder; 1 teaspoon cumin; 1/2 teaspoon Mexican oregano; 1/2 teaspoon ground coriander; 1 center-cut bison tenderloin, trimmed and tied for roasting (about 2 pounds, see note); 1 bunch fresh cilantro leaves and fine stems (about 2 loosely packed cups); 2 medium cloves garlic, roughly chopped; 1/2 teaspoon red pepper flakes; 1 tablespoon red wine vinegar; 1/4 cup extra-virgin olive oil; 2 tablespoons canola oil

Note: If bison is unavailable, this recipe will work with a beef tenderloin as well.

Prep 5 mins

Cook 30 mins

Active 20 mins

Marinating and Resting Time 50 mins

Total 85 mins

Serves 4 to 6 servings

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For the Bison:

1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
2 tablespoons ancho chili powder
1 teaspoon cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon ground coriander
1 center-cut bison tenderloin, trimmed and tied for roasting (about 2 pounds, see note)

For the Sauce:

1 bunch fresh cilantro leaves and fine stems (about 2 loosely packed cups)
2 medium cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons canola oil

Combine sugar, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, chili powder, cumin, oregano, and coriander in a small bowl and mix with fingers until homogenous. Rub evenly over entire surface of tenderloin. Transfer to a wire rack, refrigerate, and let rest for at least 45 minutes and up to overnight.
Meanwhile, combine cilantro, garlic, red pepper flakes, vinegar, and olive oil in the bowl of a food processor or blender. Process until a rough sauce is formed, about 20 seconds. Season to taste with salt and pepper.
When ready to cook, adjust oven rack to center position and preheat oven to 275°F. Heat oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add tenderloin and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer tenderloin to a wire rack set in a rimmed baking sheet and transfer to oven. Roast until an instant read thermometer inserted into center of roast registers 125°F for medium rare or 135°F for medium, about 20 minutes. Remove from oven and let rest 5 minutes before carving and serving with sauce.

Special equipment

Food processor or blender, large cast iron or stainless steel skillet

This Recipe Appears In

Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce

Nutrition Facts (per serving)
548	Calories
41g	Fat
4g	Carbs
40g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	548
% Daily Value*
Total Fat 41g	52%
Saturated Fat 13g	64%
Cholesterol 138mg	46%
Sodium 250mg	11%
Total Carbohydrate 4g	2%
Dietary Fiber 2g	5%
Total Sugars 2g
Protein 40g
Vitamin C 2mg	9%
Calcium 47mg	4%
Iron 6mg	34%
Potassium 668mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.