Bison Bistec Au Poivre
- 2 tbsp. Kowalski's Coarse Ground Black Pepper
- 4 (8 oz. each) bison rib-eye steaks
- 2 tbsp. unsalted butter
- 2 tbsp. dry sherry
- 2/3 cup heavy cream
- 2/3 cup beef broth
- 1 tbsp. Dijon mustard
Rub pepper into both sides of meat. In a large oven-proof sauté pan, heat butter over medium-high heat; sear meat on both sides (3-4 min. total). Transfer to a preheated 400° oven; roast to mediumrare (9-14 min.). Remove pan from oven. Transfer steaks to a plate and cover with foil; let rest 10 min. Put pan on stovetop over medium heat; stir sherry into drippings, scraping up browned bits at bottom of pan. Whisk in remaining ingredients; cook, stirring until sauce is thickened and reduced by half (about 5 min.). Return steak to pan and turn to coat. Slice steak on the diagonal, arranging on a serving platter; pour hot sauce on top.
Good to Know: Bison producers often recommend cooking bison steaks to 115°. As with grass-fed meat, bison texture is best when it is not cooked past medium. USDA guidelines recommend cooking to 145°.