Bison Steak Diane

Bison Steak Diane

Ingredients
  • Bison steaks, cut fairly thin
  • Worcestershire sauce
  • Minced garlic
  • Salt
  • Cracked pepper
  • Cooking oil
  • Butter
  • Chopped onion
  • Mushrooms
  • Parsley
  • Thyme
  • Horseradish
  • Flour
  • Red wine
  • Beef broth
  • Heinz 57 sauce
  • Brandy
Steak Diane recipes are pretty various; this one uses some original ingredients, some sophisticated, some hokey ones. It's the product of experimentation. The best onions to use are scallions, but if you don't have green ones, a yellow or white will do. Our mushrooms are of the oyster type, which we gather from logs along the creek in our back yard and dehydrate. Any red wine will do; I've used a Shiraz and it was fine; but probably the best is a port or a muscat. If you don't have beef broth, you can make do with a boullion cube. This recipe is great with venison steaks, too.
  1. Pound out the steaks, not too vigorously, but enough to flatten them out a bit.

  2. Marinate the steaks with minced garlic and Worcestershire sauce.

  3. Season the steaks with salt and cracked pepper.

  4. Heat a little oil in a skillet and sear the steaks quickly, then remove them to a platter.

  5. Melt butter into the skillet and saute:

    • Onion
    • Mushrooms
    • Herbs
    • Horseradish

  6. Sprinkle in a little flour to help the sauce thicken.

  7. Build the sauce in the skillet, to taste, using:

    • Beef broth
    • Red wine
    • Heinz 57 sauce

  8. Return steaks to sauce and cook to desired doneness.

  9. Serve on a platter and flame with brandy.