Sliced bison tenderloin filet steak with a carrot and rosemary on a white plate, placed on a wooden surface.
Raw bison filet steak with herbs and spices on a brown surface
grass fed Bison standing in a field with mountains in the background
Bison Tenderloin Filet — 4 oz | Hightail Ranch
Man in a cowboy hat and leather jacket walking through a field with bison in the background
Hightail Regenerative Ranch with American Grassfed logo over a scenic landscape.
Sliced bison tenderloin filet steak with a carrot and rosemary on a white plate, placed on a wooden surface.
Raw bison filet steak with herbs and spices on a brown surface
grass fed Bison standing in a field with mountains in the background
Bison Tenderloin Filet — 4 oz | Hightail Ranch
Man in a cowboy hat and leather jacket walking through a field with bison in the background
Hightail Regenerative Ranch with American Grassfed logo over a scenic landscape.

Bison Tenderloin Filet — 4 oz | Hightail Ranch

Price
$37.39
$22.06 with Membership
Taxes and shipping calculated at checkout

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Grass fed Bison Filet Mignon Product Information

Grass-fed bison tenderloin filet from Hightail Ranch in Camas Prairie, Montana. Four ounces per filet, hand-trimmed, vacuum-sealed and flash-frozen.

 

Hightail Ranch raises bison the way bison are supposed to be raised — on 10,000 acres of Montana prairie, never grain, never hormones, never antibiotics, never even vaccines. The herd grazes rotationally on native grass year-round. We brought Hightail onto Valor because that standard matches ours.

The tenderloin is the most prized cut of bison. It's the most tender, the cleanest in flavor, and at most ranches it's also the most expensive. What makes Hightail's tenderloin different is the size: four ounces per filet rather than the eight-ounce single-portion most DTC bison brands push. The reason is practical. A 4 oz filet of bison cooks more evenly than an 8 oz one, costs less per portion, and works as part of a plate rather than the entire centerpiece. Order two for a serious dinner, one as a pairing with a heartier cut, or build a surf-and-turf without overcommitting.

If you want to try the most premium cut of bison without committing to a $50 steak, this is the cut. The petite size isn't a compromise. It's the feature.

 

Bison Tenderloin Filet Specifications:

Weight

4 oz per filet — serves 1 as a pairing or part of a plate

Cut

Tenderloin filet (filet mignon), boneless

Source

Hightail Ranch · Camas Prairie, Montana

Sourcing

Grass-fed and grass-finished · No hormones · No antibiotics · No vaccines

Certification

American Grassfed Association (AGA) certified

Pack

Single filet, vacuum-sealed, flash-frozen

Processing

Processed in a USDA-inspected facility

Shipping

Ships frozen with dry ice.

Three ways to plate a 4 oz bison filet

The Approach How It Works Best For
Double filet Two 4 oz filets per person. Cook them simultaneously, plate as one dinner. The total weight (8 oz) matches a traditional restaurant filet, with better edge-to-center doneness because each filet cooks evenly at the petite size. Date night, anniversary, the night you want a serious filet experience.
The pairing One filet as the refined component alongside a heartier protein — a small bison strip steak, a lamb chop, a grilled shrimp skewer. The filet contributes elegance; the second protein contributes weight. Members who want the tenderloin experience without paying for two filets.
Surf and turf One filet paired with a lobster tail or large shrimp. The leanness of bison filet plays well with rich seafood — better balance than beef filet, which can compete with the seafood for richness. Special occasions where the dinner is the event.

The pairing question matters because most cooks plate filet wrong. An 8 oz restaurant filet is rich enough to anchor a plate by itself. A 4 oz filet plays a different role — it's the cleanest, most premium protein component of a larger plate. Treat it that way and the price-per-bite math works in your favor.

How to cook a Hightail bison filet

Hot pan, fast cook, no oven needed. A 4 oz bison filet cooks completely in the pan — there's no need to finish in the oven the way you would with a thicker filet. The total cook time is under 4 minutes. The margin for error is the smallest in the Hightail collection. Use a thermometer.

 

Why this method, for this filet.

A traditional restaurant filet (8 oz, 2 inches thick) needs a sear plus an oven finish because the meat is too thick to
cook through from the pan alone. A 4 oz filet is roughly 1 inch thick, which fits comfortably in a 90-second-per-side pan sear. Adding an oven finish overcooks the petite cut every time. The right move is to commit to the fast sear and pull the moment the temperature is right.

 

The method, step by step.

• Thaw the vacuum-sealed filet in the refrigerator for 12-18 hours before cooking. Smaller cuts thaw faster than the larger steaks in the collection.

• Take the filet out of the fridge 20 minutes before cooking. Pat dry on all sides with paper towels.

• Season generously with kosher salt and cracked black pepper on every side, including the top and bottom (the round 'ends').

• Heat a cast iron skillet over medium-high to high heat until it just starts to smoke. Add a splash of high-smoke-point oil.

• Place the filet in the pan. Do not move it. Sear 90 seconds.

• Flip once. Sear the second side 90 seconds. Use tongs to sear the round edges briefly (10-15 seconds per edge) by standing the filet on its side.

• OPTIONAL — butter baste. Add a tablespoon of butter and a smashed garlic clove. Tilt the pan and spoon foaming butter over the filet for 20 seconds. This adds richness without extending the cook.

• Check internal temperature. Pull at 118-120°F for medium-rare. The petite size means carryover heat works fast — past 122°F in the pan, you're overcooking.

• Rest the filet 4-5 minutes on a cutting board. The internal temp will rise to 128-130°F during the rest.

• Serve whole or slice in half on the bias to show the medium-rare center.

Doneness reference for the 4 oz bison filet

Doneness Pull temp Final temp (after rest)
Rare 113-115°F 122-125°F
Medium-rare (recommended) 118-120°F 128-130°F
Medium 122-125°F 132-135°F
Medium-well Not recommended - the petite cut dries out Bison filet is the least forgiving cut at higher temps

Why we partnered with Hightail Ranch

Hightail Ranch sits on 10,000 acres of Camas Prairie in Western Montana. Around 300 bison roam the land — that's roughly 33 acres per animal, in a category where conventional cattle stocking is closer to one or two acres per head. When Hightail says free-roaming, the math backs it up.

Jon Sepp and Brittany Masters built the operation from scratch. Jon spent his career in the military, testing parachutes; Brittany came from a corporate role in Seattle. Neither came from ranching families. Both are first-generation. They're veteran-owned and woman-owned, and they raise their herd with what they call low-stress handling — no interference outside of pasture moves and one annual run through the corrals to tag and health-check the animals.

Hightail's view, which is also ours: bison aren't just livestock. The way they graze and the way their hooves work the soil are part of what built the Great Plains in the first place. Without them, the ecosystem doesn't exist. Raising them well isn't sentimental — it's how the land gets restored.

That's the work we want on Valor. We don't put a ranch on the marketplace unless we'd buy from them ourselves, and Hightail clears that bar by a wide margin.

Visit the full Hightail Ranch collection

Nutrition & Sourcing

Bison runs higher in protein and lower in fat than the equivalent cut of beef. A 4 oz raw serving of Hightail bison delivers approximately 24 g of protein. The full nutritional profile depends on the specific cut and pack; see the panel on the brick for exact values.

Grass-fed AND grass-finished

No hormones, no antibiotics, no vaccines

AGA-certified (American Grassfed Association)

Single ranch, single source

Processed in a USDA-inspected facility

Grass Fed Bison Tenderloin Filet FAQ

The most popular questions about grass fed bison tenderloin

Why is the bison filet 4 oz instead of 8 oz like other tenderloins?

Three reasons. First, a 4 oz filet cooks more evenly than an 8 oz one — at petite size, the pan-sear finishes the cook completely without needing the oven, which means better edge-to-center doneness. Second, the smaller portion lets the filet work as a pairing or as part of a plate rather than the entire centerpiece, which is how serious cooks actually plate filet. Third, the price-per-portion comes down to a level where the filet stops being a once-a-year cut and starts being a Tuesday-night option. Order two if you want a traditional filet dinner; order one to pair with something else.

How many bison filets should I order?

Depends on how you're plating. Two filets per person for a full filet-anchored dinner (the equivalent of an 8 oz restaurant filet, but with better doneness). One filet per person when you're pairing with another protein — a small strip steak, a lobster tail, a lamb chop. For surf-and-turf, one filet plus the seafood per person is the right move. We recommend ordering in pairs regardless — they freeze well and they pair better as a duo than as a solo cut.

How do I cook a bison filet without overcooking it?

Hot pan, 90 seconds per side, pull at 118-120°F internal, rest 4-5 minutes to land at 128-130°F. No oven needed for the petite size. The single biggest mistake home cooks make is borrowing the technique from a thicker beef filet — searing then finishing in a 400°F oven. With a 4 oz bison filet, that finishes the cook past medium every time. Commit to the fast pan-sear and use a thermometer. The full method is in the cook guide above.

What internal temperature should bison filet be cooked to?

For medium-rare — which we strongly recommend — pull the filet at 118-120°F and rest to a final temperature of 128-130°F. For medium, pull at 122-125°F. We don't recommend past medium with bison filet at all. The tenderloin is the leanest cut Hightail offers, which means it dries out faster than the strip or the tomahawk. If you prefer your steak past medium, the bison NY strip or the tomahawk is the more forgiving choice.

What pairs well with bison filet?

Bison filet is the cleanest, most refined cut in the collection — it plays well with anything that doesn't fight it for the spotlight. On the protein side, lobster tail, large shrimp, scallops, lamb chops, or a small bison strip steak all work. On the side dish side, anything elegant: roasted asparagus, sautéed mushrooms, a Yukon Gold puree, or a simple butter-tossed green. Avoid heavy cheese sauces or sweet glazes. For wine, a Pinot Noir or a lighter Cabernet works better than a heavy red — the filet doesn't need the weight.

How does the bison filet compare to beef filet mignon?

Same cut from the same place — the tenderloin, the most tender muscle on the animal. The differences come down to fat and flavor. Bison filet is leaner than beef filet (which is already a lean cut), with a deeper, slightly more mineral flavor that comes through cleanly because there's less marbling to mask it. The cook is faster and less forgiving. If you like beef filet for its tenderness rather than its richness, you'll prefer the bison filet. If you order beef filet specifically because you want the buttery, fat-forward profile of a marbled cut, beef stays the better choice.

Is Hightail bison grass-fed and grass-finished?

Yes — both. We've verified directly with Hightail Ranch that their bison are 100% grass-fed and grass-finished. They eat no grain of any kind, are raised without added hormones, without antibiotics, and without vaccines. Hightail is certified by the American Grassfed Association (AGA), which is the standard we look for when evaluating any grass-fed claim.

How does Hightail bison ship?

Frozen, in insulated packaging with dry ice. Standard 1-3 day handling and 1-3 day transit nationwide. Because the steak is perishable and ships frozen and arrives frozen.

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