Recipe courtesy of Joey Altman
Bison Steak au Poivre with Red Wine Shallot Marmalade
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 903
- Total Fat
- 57
- Saturated Fat
- 22
- Carbohydrates
- 24
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 52
- Cholesterol
- 224
- Sodium
- 1177
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
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
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.