BUFFALO STEAKS WITH SWEET POTATOES, CORNBREAD AND GRAVY

Buffalo Steaks with Sweet Potatoes, Cornbread and Gravy image

Provided by Anne Burrell

Time 2h

Yield 4 servings

Number Of Ingredients 39

Ingredients

Nonstick cooking spray or unsalted butter
1 cup cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
4 tablespoons unsalted butter, melted
3 tablespoons honey
1 teaspoon vanilla
2 large eggs
2 sprigs fresh rosemary, leaves removed and finely minced
1 1/3 cups heavy cream
Pinch kosher salt
1 tablespoon honey
Olive oil
1 shallot, minced
Kosher salt
5 cremini mushrooms, thinly sliced
5 shiitake mushrooms, thinly sliced
1 small head oyster mushrooms, thinly sliced
Splash of brandy
2 cups demi-glace
1 tablespoon Dijon mustard
4 sweet potatoes, peeled and cut into a large dice
4 tablespoons unsalted butter
2 tablespoons brown sugar
2 tablespoons heavy cream
2 tablespoons pure maple syrup
Zest of 1 orange
Kosher salt
Neutral oil, such as canola
8 fresh sage leaves
Olive oil
Kosher salt
Two 1 1/2-inch-thick ribeye buffalo steaks
5 cloves garlic, smashed
3 tablespoons unsalted butter
1 bunch thyme

Steps:

For the cornbread: Preheat the oven to 375 degrees F. Grease a 9-inch cast-iron skillet with cooking spray or butter.
Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, honey, vanilla, eggs and rosemary in a medium bowl. Add the milk mixture to the flour mixture and fold to combine. Transfer to the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Allow to cool slightly.
Meanwhile, make the honey butter: Beat the heavy cream and salt in the bowl of a stand mixer on medium-high speed until stiff peaks form, then add the honey and whip for an additional 1 minute. Remove from bowl and transfer to a serving container. Serve with the warm cornbread.
For the Gravy: Coat a medium skillet with olive oil and heat over medium. Add the shallot and saute until translucent. Season with salt. Add the mushrooms and saute until slightly browned and softened, about 5 minutes. Remove from the heat and add the brandy. Tilt the pan towards the flame and return to the heat? this will cause the skillet to flare. When the flame goes out, add the demi-glace and Dijon mustard. Stir to combine and cook until the mixture reduces by half. Keep warm.
For the Sweet Potatoes: Add the potatoes to a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot. Add the butter and mash with a potato masher. Add the brown sugar, heavy cream, maple syrup and orange zest and mix with a spatula to combine. Season to taste with salt.
Meanwhile, fill a medium skillet with 1/2 inch of oil and heat over medium-high until shimmering. Add the sage leaves and fry until crispy, about 30 seconds. Remove leaves from heat to a paper towel-lined plate.
For the Bison Steaks: Preheat a large cast-iron skillet over high heat. Add enough olive oil to coat the skillet. Salt the buffalo steaks generously on both sides. Add steaks to the pan and sear until heavily crispy and brown, about 3 minutes. Flip steaks and sear on other side for about 2 minutes. Reduce heat to medium and add the butter, garlic and thyme to the skillet. Baste the steaks frequently with the flavored butter, and cook to desired temperature, about 7 minutes for medium-rare. Remove from skillet and allow to rest for 5 minutes before serving.