Thanks to Second City Prime Steak and Seafood for the bison filet that inspired this recipe.
Big Green Egg EGGspander convEGGtor Basket
Set the EGG for direct cooking without the convEGGtor at 500°F/260°C with EGGspander convEGGtor Basket in place for raised direct cooking.
Bring the bison to room temperature and season with salt and pepper. Place the filet on the cooking grid and grill for 5 minutes per side. Remove from the EGG when the internal temperature reaches 125°F/52°C.
Let rest 5 minutes before slicing and serving.