Recipe courtesy of Joey Altman
Show: Tasting Napa
Episode: Calistoga
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Red Wine-Shallot Marmalade:

Directions

Combine the ground peppercorns and salt and liberally coat the bison steaks.

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.

On a hot grill, cook the steaks to the desired doneness.

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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