BISON STEAK AU POIVRE WITH RED WINE SHALLOT MARMALADE

Bison Steak au Poivre with Red Wine Shallot Marmalade image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 11

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2 tablespoons black peppercorns, cracked to a medium grind
2 tablespoons pink peppercorns, cracked to a medium grind
1 tablespoon kosher salt
Four 10-ounce bison (buffalo) steaks, New York steak or strip loin cut
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
2 cups shallot, peeled and sliced 1/8-inch thick
2 cups red wine
1 tablespoon chopped fresh thyme
Salt and pepper

Steps:

Combine the ground peppercorns and salt and liberally coat the bison steaks.
In a heavy-bottomed saucepan on medium-high heat melt the butter with the oil and sugar. Add the shallots and caramelize them for 10 minutes. Add the wine, turn down the heat to a simmer and reduce liquid to 1/4 of its original amount. Remove from heat. Add thyme and season.
On a hot grill, cook the steaks to the desired doneness.
To serve, top each of the steaks with a spoonful of the shallot marmalade. The marmalade can be hot, warm or room temperature.