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Ohio Bison with Mushrooms in Wine Sauce
and Fresh Herbs
By The Gourmet Farm Girl
2 Bison strip steaks
Extra virgin olive oil
Pinch of salt and pepper
4 tablespoons butter
3 tablespoons extra virgin olive oil
1 ½ cups sliced Portabella mushrooms
1 ½ cup sliceds Maitake mushrooms1 ½ cups cabernet
Assortment of fresh herbs Basil, Parsley, Oregano, Thyme and Chives (chopped)
Extra virgin olive oil
Pinch of salt and pepper
4 tablespoons butter
3 tablespoons extra virgin olive oil
1 ½ cups sliced Portabella mushrooms
1 ½ cup sliceds Maitake mushrooms1 ½ cups cabernet
Assortment of fresh herbs Basil, Parsley, Oregano, Thyme and Chives (chopped)
Allow steaks to warm to room temperature; 20-30 minutes once out of the refrigerator
Preheat grill to 425 degrees
Drizzle a small amount of extra virgin olive oil over steaks; salt and pepper. Grill for 3-4 minutes on each side over a very hot grill; for medium rare; internal temperature should be 130-135 degrees. (Grill steaks longer if desired)
In a medium size sauté pan melt the butter and oil over medium high heat. Add the mushrooms and cook for 2-3 minutes; pour wine over mushrooms and continue to cook for 3-4 minutes till mushrooms are soft.
Allow steaks to rest for 5-6 minutes before slicing.
Add the fresh herbs to the mushroom wine sauce and pour over the steaks; slice and serve.