With lots of bold umami flavours, this pan-seared bison rib-eye is a restaurant-style dish that’s easy to make at home.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (+ 1 hour 10 minutes standing time)
1/3 cup unsalted butter, softened
2 tbsp white miso paste
Bison Rib-Eye With Red Wine Mushroom Sauce:
4 Noble Premium bison rib eye steaks
4 tsp (20 mL) crushed black peppercorns
1 tbsp (15 mL) crushed dried porcini mushrooms
1 tbsp (15 mL) crushed dried morel mushrooms
1 tsp (5 mL) kosher salt
2 tbsp (30 mL) canola oil
1/4 cup (60 mL) butter, divided
1/2 lb (250 g) mixed sliced mushrooms (such as cremini, oysters, shiitake, morels
2 cloves garlic, minced
1 tbsp (15 mL) tomato paste
1 cup (250 mL) sodium-reduced beef broth
3/4 cup (175 mL) dry red wine
1/2 tsp freshly ground black pepper
5 lbs bison skirt steak
Mix together butter and miso until blended. In large piece of plastic wrap, shape miso butter into log shape with rubber spatula. Roll up tightly in plastic wrap, twisting ends of plastic wrap to seal.
Refrigerate for at least 1 hour or freeze for about 15 minutes until firm. (Can be refrigerated for up to 5 days
or frozen for up to 1 month.)
Bison Rib Eye With Red Wine Mushroom Sauce:
Pat steaks dry with paper towel. Season all over with crushed peppercorns, dried mushrooms and salt.
Heat oil and 2 tbsp (30 mL) butter in large skillet set over medium-high heat; cook steaks for 4 to 6 minutes per side for medium-rare, or until cooked as desired. Transfer to plate; let stand for 10 minutes. Keep warm.
Add mushrooms and garlic to same pan; cook over medium heat for 5 to 8 minutes or until golden brown and tender.
Stir in tomato paste; cook for 1 minute.
Stir in broth and red wine; cook for 8 to 10 minutes or until liquid is reduced and thickened
Stir in remaining pepper and butter.
Slice steak; dot with pat of Miso Butter and spoon red wine mushroom sauce over top.
Recipe courtesy of Noble Premium Bison via the Canadian Bison Association