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Categories:Viewed: 98 - Published at: 6 years ago
Ingredients
- 6 x Boneless buffalo steaks (Ribeye or possibly N.Y. strip) Salt to taste Freshly-grnd white pepper to taste
- 1/4 c. Chopped shallots or possibly green onions
- 1/2 c. Sliced fresh mushrooms
- 4 Tbsp. Unsalted butter at room temperture
- 2 c. Beef stock
- 3/4 c. Dry white wine
- 2 Tbsp. Green peppercorns lightly crushed
- 1/2 c. Jack Daniels plus
- 5 Tbsp. Jack Daniels
- 1/2 c. Heavy cream (optional) Salt to taste Freshly-grnd white pepper to taste Fresh lemon juice to taste
Method
- Season buffalo steaks with salt and pepper to taste and let them stand in room temperature for 1 hour.
- To make sauce, in a saucepan saute/fry shallots and mushrooms in 2 Tbsp.
- butter till golden brown-brown.
- Add in stock, wine, 1/2 c. of Jack Daniels, 1 Tbsp.
- peppercorns; reduce over medium heat by half.
- Add in cream and reduce to a light sauce consistency.
- Whisk in 2 Tbsp.
- butter little by little.
- Add in remaining peppercorns, Jack Daniels, and lemon juice to taste; keep hot.
- Saute/fry buffalo steaks in butter till medium-rare, 2 to 3 min per side.
- Don't overcook as buffalo has less fat than beef, it cooks more quickly.
- Arrange steak on plate and top with sauce.
- Serve with Petit Sirah or possibly Zinfandel.
- This recipe yields 6 servings.
