Bison Council

Bison Recipes

Bison New York Strip Steak with Blackberry Bourbon Sauce


Try this on top of your steaks to give it a give it a luscious rounded flavor.

Bison New York Strip Steak with Blackberry Bourbon Sauce
Prep Time:
10 Minutes
Cook Time:
30 Minutes
Serving:
4

Ingredients


  • 4 bison NY strip steaks
  • 1/4 tsp. coarse ground black pepper
  • 1/4 tsp. granulated garlic
  • 1 tsp. sea salt
  • 2 shallots, minced
  • 1 tbsp. butter
  • 1/4 cup Booker’s Kentucky Bourbon
  • 2 cups beef broth
  • 1 heaping tbsp. of Blackberry jam
  • 3 tbsp. fresh mint, minced
  • 1 tbsp. butter
  • 1/2 yellow onion, sliced
  • 1 zucchini, sliced
  • 1 summer squash, sliced
  • 1 red pepper, julienned
  • 1 lb. fresh pasta
  • 1 tbsp. sea salt + 1/4 cup extra virgin olive oil to season the water for cooking the pasta

Directions


  1. Mince shallots and fresh mint, julienned red peppers, and sliced onion, zucchini, and summer squash.
  2. Heat saute pan on stove top on High.
  3. Season both sides of steaks liberally with coarse ground black pepper, granulated garlic, and sea salt.
  4. Add 1/4 cup of extra virgin olive oil to HOT pan and place steaks in pan quickly, about 3 minutes. Do not lower the heat. Sear both sides of steaks to develop a flavor crust.
  5. Flip and cook for an additional 4 minutes. Remove from pan, and set aside in a warm place.
  6. Add butter and shallots to the same saute pan, and cook over medium-high heat to caramelize the shallots, about 3 minutes.
  7. Add Bourbon and cook about 2 minutes. After the Bourbon cooks down, stir.
  8. Add beef broth and bring to a boil.
  9. Add blackberry jam and mint. Stir well, and reduce to a simmer over medium-low heat. Cook for 15-20 minutes until it has a syrup consistency. Stir every few minutes.
  10. In a separate pan, melt butter over high heat, and saute the onions until caramelized for 3-5 minutes, stirring often.
  11. Add red peppers and continue cooking, stirring often for 3 minutes.
  12. Add zucchini, squash and Lawry's Seasoned Salt. Continue cooking for 2-3 minutes, stirring often.
  13. Remove from heat; keep warm and set aside.
  14. Heat 1½ quarts of water seasoned with 1 tablespoon sea salt and 1/4 cup of extra virgin olive oil, and bring to a boil.
  15. After water has come to a rolling boil, add pasta all at once.
  16. Cook pasta to desired doneness. Drain, do not rinse. Season with olive oil, and more Lawry's Seasoned Salt, if desired.
  17. Slice NY Strips thinly, dress with Blackberry Bourbon and Mint Sauce, and serve.