Bison Bistec Au Poivre

Serves 6
None Specified

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°.