Garlic-Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
-
Mushroom Sauce
- 2 -4 tablespoons olive oil
- 2 lbs fresh assorted wild mushrooms, washed and sliced or 1 lb dried mushroom, rehydrated and sliced
- 4 large garlic cloves, minced
- salt, to taste
- pepper, to taste
- 1 cup merlot
- 4 basil leaves, minced
- 1 sprig thyme, minced (leaves only)
- 1⁄2 cup veal demi-glace
- 1 tablespoon butter
-
Peppered Steaks
- 1⁄2 cup olive oil
- 3 tablespoons garlic, minced
- 4 (8 ounce) bison new york strip steaks
- 2 tablespoons black peppercorns
- 2 tablespoons white peppercorns
- 2 tablespoons red peppercorns
- 1 tablespoon green peppercorn
directions
- In a large skillet, over medium heat, season mushrooms and garlic with salt and pepper and sauté 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 (not the top or bottom) of each steak.
- Over a very hot grill, cook steaks to desired doneness (remember they'll cook fast, about 2/3 the time it takes to cook beef, and rare to medium rare is best; they're likely to turn out tough and dry if you cook them past medium, so be careful not to overcook).
- Serve steaks with sauce.
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RECIPE SUBMITTED BY
littleturtle
United States