Meat
Fillet
Bison fillet (tenderloin) is the psoas major—the most tender, fine-grained muscle on the animal, lying under the spine with almost no work in life. It is markedly leaner than beef tenderloin, so the sweet, clean bison taste arrives without a thick fat cap; butter basting, a wrap of bacon, or a rich sauce often compensates. Sear hard in a hot pan or over live coals, then finish gently to rare or medium-rare; past medium the centre dries and loses its velvet texture. Whole fillets roast as centrepiece roasts; medallions cook in minutes. Rest briefly and slice with a sharp knife across the grain.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.3 g
- Saturated Fat 5.08 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 66.6 mg
- Sodium 57.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.1 g
- Water 61.4 g
- Energy 188 kcal
- Water 61.4 g
- Protein 24.1 g
- Fat 10.3 g
- Saturated Fat 5.08 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.34 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.4 µg
- Minerals 455 mg
- Major Minerals 453 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 66.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.34 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.4 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Lodge and ranch tables reserved tenderloin when a whole bison was butchered for guests.
Upscale steakhouses listed bison fillet as a lean luxury alternative to beef filet mignon.
Direct-to-consumer ranches vacuum-packed whole tenderloins for home celebration roasts.