For those who eat meat, red meat is one of the best sources of iron, needed to support healthy blood for both conception and fetal development, as well as zinc and carnitine - vital to male fertility. Bison is one of the leanest red meat sources at approximately 96% lean, and rich in Conjugated Linoleic Acid, an important polyunsaturated fatty acid.
GF - SF
8 2-oz./60g bison tenderloin filets or beef tenderloin filets cut 1 inch/2.5 cm thick
1 1.94 oz./50g can green peppercorns in brine, drained
2 tsp. /10ml olive oil
3/4 cup/180ml dry white wine
2 Tbsp. Dijon-style mustard
1. Spread peppercorns evenly in a dish or shallow bowl. Press one side of each filet firmly into peppercorns, coating completely.
2. Heat oil in a large, heavy bottom skillet over medium-high heat. Cook filets pepper-side down, uncovered, for 4 minutes, flipping once halfway through. (Some peppercorns will fall off).
3. Add wine and mustard; reduce heat to medium. Cook, uncovered, 4 to 6 minutes or until liquid is reduced by half and slightly thickened and smooth (it should coat the back of a spoon). 4. To serve, arrange each filet, pepper-side up, on an individual plate. Top with sauce. Makes 4 servings.