11715 Bison Strip Steaks with Brandy Pan Sauce 15 mins 15 mins 2 servings Fri Sep 11 00:34:00 -0700 2009 Fri Sep 11 08:52:51 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11715 Fri, 11 Sep 2009 15:52:51 GMT Dinner in less than 15 minutes Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce. A pan-seared steak is one of life’s great pleasures. Here we substitute bison for beef and top it with a rich brandy-butter pan sauce.

Game plan: If you want the richness of beef without any of the guilt, bison is your answer. The only downside to this low-fat meat is that it dries out quickly, so cooking these steaks beyond medium rare is not recommended.

This recipe was featured as part of our Easy Weeknight Dinners photo gallery.

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  • Coat steaks with olive oil and season generously on both sides with salt and freshly ground black pepper.
  • Heat a large seasoned cast iron skillet over high heat until hot but not smoking, about 3 minutes. Place steaks in the dry pan and cook, undisturbed, until well-browned, about 2 minutes per side for rare. Remove steaks to serving plates and set aside.
  • Reduce heat to low and add 1/2 of the butter and all of the shallot. Season with salt and freshly ground black pepper and cook, stirring occasionally, until minced shallot is tender but not brown, about 1 minute.
  • Add brandy and stir, scraping up any browned bits that have stuck to the bottom of the pan; cook until sauce is reduced slightly, about 1 minute. Add remaining butter and stir until incorporated fully. Taste and adjust seasoning as necessary. Pour sauce over steaks and serve.

    • Beverage pairing: Silverado Merlot, Napa, California. Dark red wines are always a good match for steak, but the nutty, dried-fruit “sweetness” of this brandy sauce calls for a wine that’s more round and fruity than savory. Merlot is a good call. This Napa version answers the brandy with a toasty spice from oak and introduces its own black cherry and smoky chocolate notes to the party.

    ]]>     http://www.chow.com/assets/2009/06/bison_strip_steak_290.jpg Kate Ramos 50 Main 2 (8-ounce) bison strip steaks**

    ]]>     1 tablespoon olive oil

    ]]>     3 tablespoons unsalted butter, cut into small pieces

    ]]>     94 1 large shallot, minced

    ]]>     480 1/2 cup brandy

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