Bison fillets get a mop sauce and a turn on the grill. (from Ted's New Mexico Grill, August 2021). Photograph by Jen Judge.


Six 6-ounce bison fillets
Salt and pepper to taste


¼ cup whole-grain mustard
2 tablespoons molasses
2 tablespoons red wine vinegar 
¼ cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 tablespoons Worcestershire sauce 
1 tablespoon soy sauce 
1 cup grapeseed oil 

Serves 6


  1. To make mop sauce, puree all ingredients except oil in a blender until smooth.

  2. Once pureed, run the blender on low speed while adding the grapeseed oil at a slow trickle.

  3. Liberally coat all tenders with sauce, then season with salt and pepper.

  4. Slowly char the outsides of the steaks. (The high heat of red-hot coals tends to cook meat better and more evenly than orange flames.)

  5. Cook by feel to desired doneness or use a wireless thermometer like the Meater to achieve the optimal temperature.

  6. Let rest briefly before serving.

Ted Turner Reserves properties in New Mexico include Vermejo, near the Colorado state line, which offers lodgings, day trips, historical tours, outdoor recreation, and opportunities to experience wildlife recovery efforts.