Salt the bison tenderloin and let sit at room temp: Sprinkle salt on both sides of the steak and set aside at room temperature for 15-30 minutes.

Whisk together broth, Worcestershire sauce, Dijon mustard, and tomato paste; set aside.

Melt the butter in a skillet set over medium-high heat. Pat the thin bison tenderloins dry with a paper towel. Increase the heat to high and sear the meat for 1 minute on each side. Allow the meat to rest.

Sauté the shallots in the pan, for 2 minutes on medium-high heat, stirring once or twice.

Add the brandy to deglaze the pan and flame the liquor.

Stir in the broth mixture and bring to a boil. Cook until thickened, then stir in the cream and cook for two more minutes. Add the bison tenderloin back into the sauce and remove it from the heat.

Plate the bison and sauce, and garnish with parsley and green onions.