Garlic-Pepper Encrusted Buffalo Steaks With Wild Mu

Name: Garlic-Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -4 tablespoons olive oil; 2 lbs fresh assorted wild mushrooms, washed and sliced or 1 lb dried mushroom, 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); ½ cup veal demi-glace; 1 tablespoon butter; ½ 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 peppercorn

Servings: persons

2 -4 tablespoons olive oil
2 lbs fresh assorted wild mushrooms, washed and sliced or 1 lb dried mushroom, 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)
½ cup veal demi-glace
1 tablespoon butter
½ 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 peppercorn

1
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.
2
Turn heat down to low and add wine.
3
Simmer briefly.
4
Stir in basil, thyme, and demi-glace.
5
Cook long enough to heat through.
6
Remove from heat and add butter.
7
Stir until butter melts and adds a creamy consistency to sauce.
8
Mix olive oil and garlic together, and rub mixture all over the steaks.
9
Mix together black, white, and red peppercorns and crush in a spice grinder or clean coffee grinder.
10
Crush green peppercorns with side of knife and combine with the rest of the cruched peppercorns.
11
Spread peppercorns evenly over a large plate.
12
Roll steaks through peppercorns so that you coat just the sides (not the top or bottom) of each steak.
13
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).
14
Serve steaks with sauce.

1250

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 -4 tablespoons olive oil, 2 lbs fresh assorted wild mushrooms, washed and sliced or 1 lb dried mushroom, rehydrated and sliced, 4 large garlic cloves, minced, salt, to taste, and more.

Yes, Garlic-Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic-Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions