Meat
Fillet Steak
Bison fillet steak is a portioned medallion or tournedo from the tenderloin—mild, fine-grained, and almost free of chew when cooked rare to medium-rare. Leanness is extreme compared with a well-marbled beef filet; a spoon of butter in the pan or a soft herb sauce keeps the plate luxurious without hiding the clean prairie taste. Season simply, sear in a ripping-hot pan or on a plancha, and finish only if the piece is thick. Rest a few minutes so juices redistribute. Because the cut is so tender, it needs no marinade—acid only risks a mealy surface if left too long.
Track this ingredient
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 10.9 g
- Saturated Fat 4.76 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 66.1 mg
- Sodium 59.3 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.4 g
- Water 63.3 g
- Energy 196 kcal
- Water 63.3 g
- Protein 23.4 g
- Fat 10.9 g
- Saturated Fat 4.76 g
- Monounsaturated Fat 4.95 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.72 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.5 µg
- Minerals 447 mg
- Major Minerals 445 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 66.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.72 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.5 ·
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
Hotel dining rooms portioned bison tenderloin into individual fillet steaks for banquets.
Boutique ranches vacuum-packed fillet steaks as a premium mail-order product.
Fine-dining tasting menus featured small bison fillet medallions with game reductions.