Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce Recipe

Serious Eats
Serves: 4 Save

Ingredients (17)

  • 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

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Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
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