Bison Steak au Poivre with Red Wine Shallot Marmalade

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

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
  • Red Wine-Shallot Marmalade:
  • 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

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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