Mustard Herb Buffalo Tenderloin (South Dakota Style) | Arteflame

Introduction

There is something undeniably majestic about grilling bison—it connects you to the rugged spirit of the American West right in your own backyard. When this South Dakota Mustard Herb Buffalo Tenderloin hits the heat, the aroma of roasting garlic and charred rosemary immediately fills the air, promising a meal that is both primal and sophisticated. The contrast between the zesty, caramelized crust and the naturally sweet, melt-in-your-mouth meat makes this a centerpiece worthy of your finest dinner party or a cozy autumnal feast. It captures the essence of open-fire cooking, delivering a sensory experience that lingers long after the last bite.

Why This Recipe is a Showstopper

I adore this recipe because it dispels the myth that game meat has to be dry or tough. The acidity of the Dijon mustard acts as a natural tenderizer while the herb paste creates a protective barrier, locking in those precious juices. Furthermore, utilizing the different heat zones of the Arteflame grill allows you to achieve a steakhouse-quality sear without the stress of overcooking, ensuring that perfect edge-to-edge medium-rare doneness that bison demands.

Kitchen Wisdom for Perfect Bison

• Temperature Matters: Since bison is incredibly lean, bring your meat to room temperature (about 45 minutes) before grilling to ensure it cooks evenly without shocking the fibers.
• Watch the Heat: Bison cooks faster than beef. Pull the tenderloin off the grill when it is 5°F *below* your target temp (aim for 125°F total); the residual heat will finish the job.
• Let it Rest: Resting the meat for at least 10 minutes is non-negotiable; cutting it too soon will cause all those flavorful juices to run out.

Swaps and Substitutions

If you cannot source buffalo, a high-quality beef tenderloin or venison backstrap works beautifully with this rub. For a different flavor profile, try swapping the rosemary for sage or adding a splash of maple syrup to the mustard for a "sweet and savory" twist.

Ingredients

The Meat

• 2 to 3 lbs Whole Buffalo (Bison) Tenderloin, trimmed and tied
• 2 tbsp Olive Oil (for coating)

The Mustard Herb Rub

• 1/2 cup Dijon Mustard (smooth or coarse ground)
• 3 tbsp Fresh Rosemary, finely chopped
• 3 tbsp Fresh Thyme leaves, chopped
• 4 cloves Garlic, minced
• 1 tbsp Sea Salt (or Kosher salt)
• 1 tbsp Freshly Cracked Black Pepper
• 1 tsp Onion Powder

Instructions

Step 1: Prepare the Bison

1. Remove the buffalo tenderloin from the refrigerator at least 45 minutes before cooking to allow it to reach room temperature. This ensures even cooking.
2. Pat the meat dry with paper towels.
3. Using butcher's twine, tie the tenderloin at 1.5-inch intervals to help it maintain a uniform cylindrical shape during grilling.
4. Rub the tenderloin lightly with olive oil.

Step 2: Create the Rub

1. In a small mixing bowl, combine the Dijon mustard, chopped rosemary, thyme, minced garlic, sea salt, black pepper, and onion powder.
2. Mix until a thick, consistent paste forms.
3. Slather the mustard herb mixture generously over the entire surface of the tenderloin, ensuring an even coating on all sides.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal or wood. Allow it to burn down until you have a bed of hot coals and the flat cooktop is hot.
2. Aim for a very high heat on the center grill grate (for searing) and a medium heat on the outer flat top plancha (for finishing).

Step 4: Sear the Tenderloin

1. Place the tenderloin directly on the center grill grate.
2. Sear for about 1-2 minutes per side, rotating until the mustard crust begins to caramelize and brown. Be careful not to burn the herbs; you just want a quick, intense sear to lock in flavor.

Step 5: Finish on the Flat Top

1. Move the tenderloin to the flat steel cooktop. Position it in a zone with medium heat (further from the center fire).
2. Continue cooking, turning occasionally, until the internal temperature reaches 125°F to 130°F for medium-rare. Bison is best enjoyed rare to medium-rare; do not exceed 135°F or it may become tough.

Step 6: Rest and Serve

1. Remove the meat from the grill and place it on a cutting board.
2. Tent loosely with foil and let it rest for at least 10 to 15 minutes. This allows the juices to redistribute.
3. Slice into thick medallions and serve immediately.

Tips

Cooking buffalo requires a slight shift in mindset compared to beef due to its incredibly low fat content. The most critical tip is to watch your internal temperature religiously. Bison cooks about 30% faster than beef, so do not walk away from the grill. We strongly recommend pulling the meat off the heat when it is 5 degrees *below* your target temperature, as the residual heat will continue to cook the roast while it rests. If you are worried about the herb crust burning during the sear, you can sear the meat with just salt and oil first, then brush the mustard herb paste on while the meat finishes cooking on the flat top plancha. Finally, always slice against the grain to maximize tenderness, though with a tenderloin, this is naturally the most tender cut available.

Variations

While the classic mustard and herb combination is a staple for South Dakota bison, you can easily adapt the flavor profile to suit your palate. The mild sweetness of the meat makes it a versatile canvas for various spice blends. Here are a few ways to mix things up:

• Sweet & Smoky: Add 1 tablespoon of smoked paprika and 1 tablespoon of honey or maple syrup to the mustard mixture for a BBQ-style finish.
• Spicy Kick: Incorporate 1 teaspoon of cayenne pepper or crushed red pepper flakes into the rub for some heat that cuts through the richness.
• Crusted Crunch: After applying the mustard rub, roll the tenderloin in panko breadcrumbs or crushed pistachios before grilling for added texture.
• Garlic Lover’s: Roast a whole head of garlic on the flat top, mash it into a paste, and use it as the base instead of mustard.
• Coffee Rub: Swap the herbs for finely ground espresso and brown sugar mixed with the mustard for a deep, earthy crust.

Best pairings

A dish this elegant deserves sides that complement its earthy flavors without overpowering the delicate taste of the bison. Since you are already using the Arteflame, capitalize on the flat top to cook your sides alongside the meat. Roasted root vegetables are a natural choice; consider grilling carrots, parsnips, or sweet potatoes with a touch of maple glaze. For a starch, a wild rice pilaf with cranberries and pecans nods to the native heritage of the dish. Alternatively, smashed potatoes crisped up on the plancha with duck fat are luxurious and satisfying. For wine, pair this lean red meat with a wine that has good acidity but softer tannins. A Pinot Noir, a Syrah, or a Zinfandel pairs beautifully with the peppery mustard crust, whereas a heavy Cabernet might overwhelm the lean bison.

Conclusion

This South Dakota Mustard Herb Buffalo Tenderloin is more than just a recipe; it is a culinary experience that brings the spirit of the plains to your backyard. By using the Arteflame grill, you achieve a professional-grade sear and a perfectly controlled finish that conventional grills struggle to replicate with such lean meat. The result is a centerpiece that is visually stunning, incredibly tender, and bursting with fresh, herbaceous flavor. Whether you are hosting a special dinner party or simply looking to expand your grilling repertoire with sustainable game meat, this dish promises to impress. Remember to respect the meat, watch the heat, and enjoy the unique, sweet richness that only high-quality bison can provide.