Monday, November 23, 2009


1 1/2 pounds buffalo (bison) steak
3 tablespoons freshly chopped thyme
1/4 teaspoon garlic powder
Freshly ground black pepper
2 teaspoons + 4 tablespoons olive oil
2 shallots, chopped
1/2 pound fresh mushrooms, sliced
1 1/2 cups red wine
1 cup beef stock
1 tablespoon chopped parsley
1 tablespoon chives
1 tablespoon flaxseed oil
Cut the steak into 4 pieces and cover with thyme, garlic powder, and pepper. Cook on both sides in 2 teaspoons of the olive oil for 2 to 3 minutes, or until the centers are still pink, stirring frequently. Remove to a platter and keep warm. Cook the shallots and mushrooms in the remaining 4 tablespoons olive oil, turning frequently. Add the wine and cook to reduce until only about one-fourth is left. Add the stock and reduce until about onehalf is left. Season with more pepper to taste and cool. Add the parsley, chives, and flaxseed oil. Pour over the steaks before serving.
Loren Cordain, Ph.D.

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