Ingredients Jump to Instructions ↓

  1. 6 boneless buffalo rib steaks (10 oz each)

  2. Salt and freshly ground white pepper to taste

  3. Sauce:

  4. 1/4 cup minced shallots or green onion

  5. 1/2 cup sliced fresh mushrooms

  6. 4 tbsp. unsalted butter, at room temperature

  7. 2 cups beef stock

  8. 3/4 cup dry white wine

  9. 2 tbsp. green peppercorns, lightly crushed

  10. 1/2 cup plus 5 tablespoons Jack Daniels or other high-quality bourbon

  11. 1/2 cup heavy cream

  12. Salt and freshly ground white pepper

  13. Drops of fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Season buffalo steaks with salt and pepper to taste and let them rest for 1 hour at room temperature.

  2. Sauce:

  3. In a saucepan, saut shallots and mushrooms in 2 tbsp. butter until golden brown. Add stock, wine, 1/2 cup bourbon, 1 tbsp. of the peppercorns; reduce over medium heat by half.

  4. Add cream and reduce to a light sauce consistency. Whisk in remaining 2 tbsp. butter little by little. Add remaining 1 tbsp. peppercorns, 5 tbsp. bourbon, and lemon juice to taste, keep warm.

  5. Saut buffalo steaks in butter until medium-rare, 2 to 3 minutes per side. Serve with sauce.


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