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Recipe Tags: 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Main Dish Condiments Etc Beef Vegetables American Barbecue Dinner Party Fall Summer Stove Top Seasonal Veal Savory Sauces Mushrooms Wild Game Meat Taste Mood Savory Equipment Grilling Presentation Served Hot

Garlic Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce

Bison cooks faster and is healthier than regular beef because of it's lower fat content. It also has higher levels of minerals and vitamins, especially iron. It's best served rare to medium rare (as bison is naturally tender, but it tends to dry out if it's cooked too long), so these steaks are ready in no time. Portabello, shitake, ceps and domestic varities all work well in the sauce. If you can find chantrelles or truffles, they add a robust finish. If you can't find any fresh mushrooms other than domestic, buy a dried forest mushroom mixture or any combination of the wild mushrooms mentioned above, and follow the package directions for rehydration. If you can't find bison steaks in your area they can be bought online and shipped to you. Substituting beef will change the flavor a little as bison is slightly sweeter and richer tasting and will significantly change the nutritional values. Recipe from the cadillac grille.

Steps

In a large skillet , over medium heat , season mushrooms and garlic with salt and pepper and saut in olive oil , stirring constantly for 2-3 minutes.
Turn heat down to low and add wine.
Simmer briefly.
Stir in basil , thyme , and demi-glace.
Cook long enough to heat through.
Remove from heat and add butter.
Stir until butter melts and adds a creamy consistency to sauce.
Mix olive oil and garlic together , and rub mixture all over the steaks.
Mix together black , white , and red peppercorns and crush in a spice grinder or clean coffee grinder.
Crush green peppercorns with side of knife and combine with the rest of the cruched peppercorns.
Spread peppercorns evenly over a large plate.
Roll steaks through peppercorns so that you coat just the sides of each steak.
Over a very hot grill , cook steaks to desired doneness.
Serve steaks with sauce.

Ingredients

olive oil, wild mushrooms, garlic cloves, salt, pepper, merlot, basil leaves, thyme, veal demi-glace, butter, garlic, bison new york strip steaks, black peppercorns, white peppercorns, red peppercorns, green peppercorn