BISON STRIP STEAKS WITH QUICK BORDELAISE SAUCE
Ingredients for 6 servings:
2 1/2 pounds bison strip steaks
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 shallot, chopped
1 clove garlic, chopped
2 stems fresh thyme
1 bay leaf
1 bottle pinot noir or other varietal red wine
2 tablespoons veal demi-glace OR pan drippings from bison saute
3 tablespoons unsalted butter
Kosher salt and black pepper, to taste
Bison: Remove steaks from the refrigerator an hour before cooking. Trim excess fat from the meat, lightly salt and pepper. Reserve.
Sauce: Heat 2 tablespoons olive oil in a small saucepan. When hot stir in the shallots, garlic, thyme and bay leaf and simmer until the shallots begin to brown. Pour in the wine and reduce at an active simmer to 1/2 cup. Set aside.
Searing Bison: Preheat the oven to 250 degrees. Wipe the seasonings from the steaks and pat them dry. Heat remaining olive oil in a skillet until almost smoking. Sear the steaks for 4 minutes on each side. Remove them to a platter and place in the preheated oven for 10 minutes.
Finishing the Sauce: Reheat the sauce and stir in the demi-glace or the juices strained from the meat after 10 minutes. Simmer for another 5 minutes.
Slice the meat against the grain. Pour any remaining juices into the sauce. Strain the sauce into a clean saucepan and reheat. Whisk in the butter one tablespoon at a time. Season to taste with salt and pepper. Serve immediately spooned over strip steak slices.
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