Ingredients:
2 -4 tablespoons olive oil
2 lbs fresh assorted wild mushrooms, washed and sliced or 1 lb dried mushrooms, rehydrated and sliced
4 large garlic cloves, minced
salt, to taste
pepper, to taste
1 cup merlot
4 basil leaves, minced
1 sprig thyme, minced ( leaves only)
1/2 cup veal demi-glace
1 tablespoon butter
1/2 cup olive oil
3 tablespoons garlic, minced
4 (8 ounce) bison new york strip steaks
2 tablespoons black peppercorns
2 tablespoons white peppercorns
2 tablespoons red peppercorns
1 tablespoon green peppercorns
Directions:
In a large skillet, over medium heat, season mushrooms and garlic with salt and pepper and saute in olive oil, stirring constantly for 2-3 minutes.
Turn heat down to low and add wine.
Simmer briefly.
Stir in basil, thyme, and demi-glace.
Cook long enough to heat through.
Remove from heat and add butter.
Stir until butter melts and adds a creamy consistency to sauce.
Mix olive oil and garlic together, and rub mixture all over the steaks.
Mix together black, white, and red peppercorns and crush in a spice grinder or clean coffee grinder.
Crush green peppercorns with side of knife and combine with the rest of the cruched peppercorns.
Spread peppercorns evenly over a large plate.
Roll steaks through peppercorns so that you coat just the sides (not the top or bottom) of each steak.
Over a very hot grill, cook steaks to desired doneness (remember they’ll cook fast, about 2/3 the time it takes to cook beef, and rare to medium rare is best; they’re likely to turn out tough and dry if you cook them past medium, so be careful not to overcook).
Serve steaks with sauce.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.