Entrée: United States – Bison Steak Diane

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 5 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bison steaks, about 6 oz (170 g) each (such as bison ribeye steak)
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) finely chopped shallots
2 cloves garlic, minced
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
1 / 4 cup (60 ml) cognac or brandy
1 / 2 cup (120 ml) heavy cream
Chopped parsley, for garnish
Salt and pepper, to taste

Show original ingredient measurements

2 bison steaks, about 6 oz / 170 g each (such as bison ribeye steak)
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) finely chopped shallots
2 cloves garlic, minced
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) Worcestershire sauce
1 / 4 cup (60 ml) cognac or brandy
1 / 2 cup (120 ml) heavy cream
Chopped parsley, for garnish
Salt and pepper, to taste

Instructions

1. **Prepare the Steaks:** Season the bison steaks with salt and pepper on both sides. Heat a tablespoon of olive oil and butter in a large skillet over medium-high heat. Once heated, add the steaks and cook for about 3-4 minutes on each side, or until they reach desired doneness. Remove the steaks from the skillet and set aside to rest.

2. **Make the Sauce:** In the same skillet, add another tablespoon of butter and sauté the shallots and garlic until soft and fragrant, about 2 minutes. Stir in the Dijon mustard and Worcestershire sauce. Carefully add the cognac or brandy, allowing it to cook until reduced by half. Stir in the heavy cream and cook until the sauce thickens, around 3-4 minutes. Return the steaks to the skillet, coating them in the sauce, and cook for an additional minute. Garnish with chopped parsley before serving.