Prep 15 mins
Cook 15 mins
Bison cooks faster and is healthier than regular beef because of it's lower fat content. It also has higher levels of minerals and vitamins, especially iron. It's best served rare to medium rare (as bison is naturally tender, but it tends to dry out if it's cooked too long), so these steaks are ready in no time. Portabello, shitake, ceps and domestic varities all work well in the sauce. If you can find chantrelles or truffles, they add a robust finish. If you can't find any fresh mushrooms other than domestic, buy a dried forest mushroom mixture or any combination of the wild mushrooms mentioned above, and follow the package directions for rehydration. If you can't find bison steaks in your area they can be bought online and shipped to you. Substituting beef will change the flavor a little as bison is slightly sweeter and richer tasting and will significantly change the nutritional values. Recipe from the Cadillac Grille.
- 2 -4 tablespoons olive oil
- 2 lbs fresh assorted wild mushrooms, washed and sliced or 1 lb dried mushroom, rehydrated and sliced
- 4 large garlic cloves, minced
- salt, to taste
- pepper, to taste
- 1 cup merlot
- 4 basil leaves, minced
- 1 sprig thyme, minced (leaves only)
- 1⁄2 cup veal demi-glace
- 1 tablespoon butter
- 1⁄2 cup olive oil
- 3 tablespoons garlic, minced
- 4 (8 ounce) bison new york strip steaks
- 2 tablespoons black peppercorns
- 2 tablespoons white peppercorns
- 2 tablespoons red peppercorns
- 1 tablespoon green peppercorn
- In a large skillet, over medium heat, season mushrooms and garlic with salt and pepper and sauté in olive oil, stirring constantly for 2-3 minutes.
- Turn heat down to low and add wine.
- Simmer briefly.
- Stir in basil, thyme, and demi-glace.
- Cook long enough to heat through.
- Remove from heat and add butter.
- Stir until butter melts and adds a creamy consistency to sauce.
- Mix olive oil and garlic together, and rub mixture all over the steaks.
- Mix together black, white, and red peppercorns and crush in a spice grinder or clean coffee grinder.
- Crush green peppercorns with side of knife and combine with the rest of the cruched peppercorns.
- Spread peppercorns evenly over a large plate.
- Roll steaks through peppercorns so that you coat just the sides (not the top or bottom) of each steak.
- Over a very hot grill, cook steaks to desired doneness (remember they'll cook fast, about 2/3 the time it takes to cook beef, and rare to medium rare is best; they're likely to turn out tough and dry if you cook them past medium, so be careful not to overcook).
- Serve steaks with sauce.
You wasted a good steak with all the peppercorns.It certainly wasn't for taste but looks. Sauce was good but it would have been better on beef. Ruined the natural flavor of the buffalo steak.
High fat (not lower) content cooks meat faster