North Dakota Bison Steak with Peppercorn Sauce

Ingredients

In this adaptation, we substitute the traditional beef steak with bison meat, which is commonly found in North Dakota. Bison meat is leaner and has a slightly sweeter flavor compared to beef, making it a perfect choice for this dish. Additionally, we incorporate locally sourced ingredients and flavors that are popular in North Dakota cuisine, giving the dish a unique regional twist. We alse have the original recipe for Steak au poivre, so you can check it out.

• 4 bison steaks (approximately 6 oz each) (113g) 4 bison steaks (approximately 6 oz each) (113g)
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (28g) unsalted butter 2 tablespoons (28g) unsalted butter
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons (30ml) Dijon mustard 2 tablespoons (30ml) Dijon mustard
• 2 tablespoons (30ml) Worcestershire sauce 2 tablespoons (30ml) Worcestershire sauce
• 2 tablespoons (30ml) brandy 2 tablespoons (30ml) brandy
• 2 tablespoons (20g) whole black peppercorns, crushed 2 tablespoons (20g) whole black peppercorns, crushed
• Salt, to taste Salt, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 4g (Sugars: 1g)
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   Season the bison steaks generously with salt on both sides.
3. 3.
   Heat the vegetable oil in a large skillet over high heat.
4. 4.
   Sear the bison steaks for 2-3 minutes on each side until browned.
5. 5.
   Transfer the steaks to a baking sheet and roast in the preheated oven for 8-10 minutes for medium-rare doneness.
6. 6.
   In the same skillet, melt the butter over medium heat.
7. 7.
   Add the shallots and garlic, sauté until softened.
8. 8.
   Add the crushed peppercorns and cook for another minute.
9. 9.
   Deglaze the skillet with brandy, scraping any browned bits from the bottom.
10. 10.
    Stir in the Dijon mustard and Worcestershire sauce.
11. 11.
    Slowly pour in the heavy cream while stirring continuously.
12. 12.
    Simmer the sauce for 5-7 minutes until it thickens.
13. 13.
    Season the sauce with salt to taste.
14. 14.
    Remove the bison steaks from the oven and let them rest for a few minutes.
15. 15.
    Pour the peppercorn sauce over the steaks and serve hot.

Treat your ingredients with care...

• Bison steaks — Bison meat is leaner than beef, so be careful not to overcook it to maintain its tenderness. It is best cooked to medium-rare or medium doneness.
• Peppercorns — Crushing the peppercorns just before using them will release their flavors more effectively.

Tips & Tricks

• For a spicier sauce, add a pinch of cayenne pepper or red pepper flakes.
• If bison meat is not available, you can substitute it with beef tenderloin or strip steak.
• Let the bison steaks rest before slicing to allow the juices to redistribute and ensure a tender result.
• Serve the steak with a side of mashed potatoes or roasted root vegetables for a complete meal.
• Adjust the amount of crushed peppercorns according to your preference for spiciness.

Serving advice

Serve the North Dakota Bison Steak with Peppercorn Sauce hot, accompanied by roasted vegetables and a side of mashed potatoes. Garnish with fresh herbs like thyme or parsley for an added touch of freshness.

Presentation advice

Arrange the bison steaks on a plate, drizzle the peppercorn sauce over them, and place the roasted vegetables alongside. Sprinkle some freshly cracked black pepper on top for an appealing presentation.