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Pan-Seared Bison Steak with Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 2 bison steaks (8 oz each)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1/4 cup beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped shallots
- 1 teaspoon chopped fresh thyme
Instructions
- Season the bison steaks on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Add the bison steaks to the skillet and cook for 3-4 minutes on each side for medium-rare, or longer to desired doneness. Remove the steaks from the skillet and let them rest on a plate, tented with foil.
- In the same skillet, add 1 tablespoon of finely chopped shallots and cook for 1 minute, stirring constantly.
- Pour in 1/2 cup of red wine and 1/4 cup of beef broth, scraping up any browned bits from the bottom of the skillet. Simmer for 5 minutes, or until the liquid is reduced by half.
- Stir in 2 tablespoons of unsalted butter and 1 teaspoon of chopped fresh thyme, and continue to simmer for 2-3 minutes until the sauce thickens slightly.
- Place the bison steaks on serving plates and spoon the red wine reduction sauce over the top. Serve immediately and enjoy!
The history of Pan-Seared Bison Steak with a red wine reduction sauce dates back to the indigenous tribes of North America, who revered bison as a sacred and essential food source. Over time, this dish has evolved into a culinary masterpiece, with chefs across the world adding their own unique twists. The rich, lean meat of the bison is seared to perfection, locking in its natural flavors and juices. The red wine reduction sauce, with its deep, complex flavors, complements the robustness of the bison, creating a harmonious marriage of taste and texture. Today, this dish can be savored in upscale restaurants and steakhouses, particularly in regions known for their bison ranching, such as the Great Plains of the United States and Canada. For the best version of this dish, sourcing high-quality bison meat and using a full-bodied red wine for the reduction are crucial. Chefs often recommend serving the steak medium-rare to fully appreciate its tenderness and flavor. Whether prepared on a sizzling hot cast-iron skillet or over an open flame, the pan-seared bison steak with red wine reduction sauce remains a timeless favorite for meat enthusiasts and connoisseurs alike.
35 min
2
400 calories
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