Buffalo Steak Diane

Source

Author: Bob and Robin Young

Source: Bob Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

Comments

These buffalo steaks grilled and with a sauce Diane are awesome! Good also with lean beef, elk or wild boar.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Servings: 4

Ingredients

Ingredients: Buffalo Steaks

4

4oz

Buffalo steaks, your choice of sirloin or tenderloin

¼

c

Olive Oil

2

cloves

Garlic, diced fine

1

lg

Shallot, diced fine

Salt and fresh pepper to taste

Ingredients: Sauce Diane

¼

stick

Butter, room temperature

¼

c

finely chopped Shallots

T

Dijon mustard

T

Worcestershire sauce

8

oz

Demi-Glace

½

c

Madeira

2

t

Lemon juice, fresh squeezed

2

T

finely chopped Parsley

Salt and freshly ground Pepper to taste

Directions

For the Buffalo Steaks

1

Mix all of the steak marinade together. Place steaks in a zip lock bag and coat with the marinade. Place in the refrigerator for 8 hours or more, turning at least once.

2

Bring to room temperature before grilling.

3

Grill the steaks over med-low heat, turning just once. For med rare, just let the juices flow while cooking. You don't want to over cook buffalo so be careful not to cook them much past medium-rare.

4

When done, remove them to a plate tented in foil to keep warm and to let them rest for 10 minutes before slicing.

For the Sauce Diane

1

In a saucepan, melt the butter and sauté the shallots until they are translucent. Stir in the mustard, Worcestershire and demi glace.

2

Add the Madeira wine, lemon juice and chopped fresh parsley. Reduce until the sauce is thick enough to coat a spoon, about 15 minutes on simmer. Finish by tasting and adjusting seasonings with salt and pepper.

Cooking Times

Preparation Time: 8 hours

Cooking Time: 20 minutes

Inactive Time: 10 minutes

Total Time: 8 hours and 30 minutes