Posts Tagged ‘tenderloin’

Ingredients
1/4 cup coarsely crushed black peppercorns
4 (6 ounce) buffalo tenderloin filets, 1 1/2 inches thick
salt to taste
1 tablespoon butter
1 teaspoon olive oil
1/3 cup beef broth
1 cup heavy cream

Directions
1. Place the peppercorns into a shallow bowl. Sprinkle the bison tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
2. Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter.
3. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F.
4. Remove the steaks to platter, and cover tightly with foil.
5. Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet.
6. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes.
7. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Ingredients

 2 buffalo steaks (Rib eye, sirloin, or tenderloin)
1 T. olive oil
1/4 tsp. pepper
1/4 cup garlic, very finely chopped
1/2 c. green onions, thinly sliced

Directions

In a small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4-5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4-5 minutes or until onions is tender. Season with salt and pepper; cool completely.

Meanwhile with a sharp knife, cut a pocket in each bison steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure opening with wooden toothpicks.

Set oven to BROIL.  Preheat broiler. Position broiler pan so surface of steak is 5 inches from heat source.
Broil until top side is brown; approximately 8-10 minutes. Turn and brown other side for 5-7 minutes for medium doneness.

Ingredients

1/2 lb.  buffalo Steak
2 T. lemon juice
1 clove garlic, minced or pressed
2 T. salad oil
1 tsp. ground ginger
1 T. instant minced onion
2 T. brown sugar
1/4 tsp. pepper
2 T. soy sauce 

Directions

Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper. Pour over steak, cover and refrigerate for 6 hours or till next day. Lift steak from marinade and drain briefly (save marinade). Place on barbecue and cook for 6 minutes, turning once and basting with reserve marinade.