Bison / Buffalo Steak with Port Wine Sauce Recipe

From Dorothy McNett's Recipe Book.

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Bison / Buffalo Steak with Port Wine Sauce

From Dorothy McNett's recipes at It appears in history that bison lived in New England in the 1600's and they thrive in Maine now and are featured in many restaurants, etc. Buffalo and bison ...what's the difference?

2-3 buffalo steaks
2-3 teaspoons Dijon style mustard
1-2 tablespoons fresh lemon juice
2 slices uncured bacon
2-3 large shallots, diced
1/2 cup port wine, or other red wine as desired
2 cups vegetable or beef broth
1 teaspoon tomato paste
1/2 teaspoon dry thyme, or several sprigs fresh
1 tablespoon olive oil or unsalted butter, melted
1 tablespoon all purpose unbleached flour
1/4 - 1/2 teaspoon sea salt, as needed
fresh parsley, or watercress, for garnish

Spread the mustard over both sides of the steaks. Sprinkle with the lemon juice. Allow to stand at room temperature while you make the sauce. In a heavy bottomed saute pan, cook the bacon slices until crispy, remove them to a paper towel lined plate, keeping the bacon fat in the pan. Cook the diced shallots in the hot bacon fat about 5-6 minutes. Add the port wine, broth, tomato paste and thyme and bring to a boil, then turn to simmer to reduce the liquids to about 1 cup. In meantime, in a heavy bottomed saute or fry pan, grill the steaks several minutes on both sides to brown nicely, adding a bit of oil or butter if needed. When done (should be cooked to medium with just a bit of rareness remaining) remove steaks to a plate, cover, and set aside. Whisk the olive oil or melted butter with the flour and salt. Whisk it carefully into the hot simmering sauce, blending well to make a gravy, usually about 2 - 3 minutes. Add the chopped bacon to the sauce. Taste, adding more salt and pepper as needed or desired. To serve, place steaks on serving plates and spoon a little of the sauce over each one and garnish with parsley or watercress. Pass the remaining sauce in a gravy boat for serving.

Recipe created 2015-03-09.

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