Recipe courtesy of Joey Altman

Bison Steak au Poivre with Red Wine Shallot Marmalade

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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2 tablespoons black peppercorns, cracked to a medium grind

2 tablespoons pink peppercorns, cracked to a medium grind

1 tablespoon kosher salt

Four 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


  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.