Bison Steak Au Poivre With Red Wine Shallot Marmalade
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Kosher Salt2 tbsps
Butter2 tbsps
Extra-Virgin Olive Oil1 tbsp
Brown Sugar2 cups
Red Wine1 tbsp
Thyme (chopped fresh)1
SaltDirections:
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
3
Add the shallots and caramelize them for 10 minutes
4
Add the wine, turn down the heat to a simmer and reduce liquid to 1/4 of its original amount
5
Remove from heat
6
Add thyme and season
7
On a hot grill, cook the steaks to the desired doneness
8
To serve, top each of the steaks with a spoonful of the shallot marmalade
9
The marmalade can be hot, warm or room temperature