30 mins
2 Persons
Marinade
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon Thai fish sauce
- 6 sprigs fresh thyme
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- pepper
Sauce
- olive oil
- 1 1/2 tablespoons shallots, finely chopped
- 1/2 cup dry white wine
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon instant chicken bouillon granules, concentrated (powder, cube, past etc.. I use a very dense stock so you may have to adjust amount depending on what)
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons cornflour
- Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.
- The next day remove steaks from marinade and strain marinade into a bowl and set to one side.
- Heat a small amount of olive oil in a pan to a medium high heat, add steaks to pan and cook for 1 minute each side to sear. Turn heat down to medium and cook for a further 5-6 minutes a side for medium rare. ( My steaks were about 1 inch thick probably 3-4 minutes a side for 3/4 inch).
- Cook longer for more well done steaks, just remember bison meat is very lean and will toughen up if over cooked.
- For the sauce.
- Heat olive oil in a pan, add shallots and saute until soft. Add wine, vinegar, stock, sugar and reserved marinade. Cook until mixture is quite hot, mix a small amount of water to cornflour. Pour cornflour into pan and stir until mixture boils and thickens serve immediately over steaks.
- I served mine with mashed sweet potatoes and garlic buttered vegetables.
- To serve slice steaks into strips and arrange on plate and pour sauce over
Source: http://www.food.com/recipe/marinated-bison-buffalo-steaks-with-sauce-263294