Bison Steak au Poivre with Red Wine Shallot Marmalade |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 tablespoons black peppercorns, cracked to a medium grind |
2 tablespoons pink peppercorns, cracked to a medium grind |
1 tablespoon kosher salt |
4 (10-ounce) bison (buffalo) steaks, new york steak or strip loin cut |
2 tablespoons butter |
2 tablespoons extra-virgin olive oil |
1 tablespoon brown sugar |
2 cups shallot, peeled and sliced 1/8-inch thick |
2 cups red wine |
1 tablespoon chopped fresh thyme |
salt and pepper |
Directions:
1. Combine the ground peppercorns and salt and liberally coat the bison steaks.
2. In a heavy-bottomed saucepan on medium-high heat melt the butter with the oil and sugar. Add the shallots and caramelize them for 10 minutes. Add the wine, turn down the heat to a simmer and reduce liquid to 1/4 of its original amount. Remove from heat. Add thyme and season.
3. On a hot grill, cook the steaks to the desired doneness.
4. To serve, top each of the steaks with a spoonful of the shallot marmalade. The marmalade can be hot, warm or room temperature.
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