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1 lb seasonal mushrooms (cremini, oyster, trumpet, chanterelle, any of your favorites!)
3 oz butter
2 red onions
4 oz olive oil
2 oz balsamic syrup or glaze
1½ cups peppercorn sauce
3 cups demi-glace
2 cups dry red wine, such as Cabernet
4 tbsp green peppercorns in brine, drained well
2 tbsp cracked black peppercorns
4 oz unsalted butter
2 shallots, peeled and sliced
½ carrot, diced small
½ rib of celery, diced small
1 tsp sliced garlic
2 canned Italian plum tomatoes, diced, or 2 tsp tomato paste
1 bay leaf
2 sprigs thyme
1, 3-4 lbs boneless bison rib roast
2 oz olive oil
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