Tag-Archive for » pepper sauce «
I adore bison, it so low in fat and good for you and has a wonderful taste. This recipe has a wonderful tangy taste from the marinade mixed in with the pepper that comes through from the sauce. I served mine over buttery mushrooms and topped the steaks with asparagus wrapped in bacon.
Ingredients
4 Bison steak fillet (could use a less expensive cut.)
Marinade
1 330ml bottle brown beer
1/2 cup (packed) dark brown sugar
5 tablespoons lime juice, fresh
1 red onion, coarsely chopped
6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1/2 teaspoon Tabasco brand pepper sauce
For the Sauce
1/2 cup white wine
2 shallots, finely chopped
1 tablespoons coarse ground black pepper (Makes the sauce very peppery, add less if you want.)
21/2 Cups water
1 Teaspoon chicken stock granules
1 Teaspoon beef stock granules
1 Heaped teaspoon cornflour
1/2 cup whipping cream
Method
1. Mix beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl or storage container to blend. Place steaks in marinade. Cover and refrigerate overnight.
2. Bring white wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.
3.Add water, both the stocks and simmer until reduced to 11/2 Cups, mix a little water with the cornflour and pour into sauce, stir until mixture thickens, add cream stir to combine.
4. Remove steaks from marinade either BBQ or grill steaks until desired doneness. About 4 minutes a side for medium rare, If grilling move the wrack further away from the heat than you would have it for steak and if BBQ’ing make sure heat is lower than what you would have it for a steak. Cooking times will also be less for bison than steak. Bison meat has little or no fat and should be cooked no longer than necessary or it will toughen up.
If you want to serve it over mushrooms, here are the amounts you will need.
500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc.. whatever is available.)
2 Tablespoons Butter
1 Clove garlic, crushed
11/2 Tablespoons fresh parsley, finely chopped.
In a pan, melt butter, add garlic and mushrooms cook until soft and browned, stir in parsley.
To serve place several spoonfuls of mushrooms on plate top with steak, I also topped mine with asparagus spears, and drizzle sauce over.
All photo’s taken by me unless otherwise stated.
My husband and my son both love steak done any way. We have it quite often I am very lucky I live so close to France and I only pay 25 euros a kilo for Argentinian fillet. I buy the whole fillet and chop it down into steaks, chunks for stews curries etc… I would never normally use such a good cut of beef in stews or curries as who can afford it? If you live in the UK, aged Scottish beef fillet was something I got very rarely, it was a special treat for us because it is so expensive. So you can make this recipe for a special occasion and use beef fillet or if you are a pepper sauce lover pair it with any steak as it goes well with other cuts, even other meats lamb or pork. I made one of my husbands favourites with this and that is creamed spinach. It is very rich and creamy and extremely delicious. If I were to make this for a dinner party I would probably do the steak with garlic mash potato and veg. As there is cream in the sauce, and cream in the spinach, it makes these two together quite rich.
Ingredients
2 Steak fillet 1-11/2 inches thick
2 Tablespoon red wine
5 Tablespoons Brandy
2 Tablespoons red wine vinegar
1 clove garlic, crushed
1 Tablespoon crushed black pepper (I like mine quite peppery so I tend to use between 11/2 tbs to 2 tbs, so feel free to adjust pepper to you taste.)
11/2 Teaspoon beef stock
1/2 Cup water
11/2 Teaspoon cornflour
2 Tablespoons double cream
1 Tablespoon light cream
Method
1. In a saucepan mix red wine, brandy, red wine vinegar, garlic clove, beef stock, water and crushed pepper. Bring to boil then reduce heat to a simmer, simmer for about 10 Min’s you want to reduce slightly. Mix cornflour with a little water and add, stir until mixture thickens add double cream and light cream. Stir and pour into heatproof jug to serve.
2. For the steaks heat an oiled pan, once hot add steaks and sear a couple of minutes on each side. Then cook until desired doneness. I bought really thick steaks so I cooked them 20-25 Min’s for medium rare. So less cooking time if they are thin. Once cooked remove from pan and allow to stand for 5 Min’s before serving.
Creamed Spinach Ingredients
500g Frozen spinach
1/2 cup light cream
21/2 Tablespoons cream cheese
1/2 teaspoon chicken stock
1 Cup Parmesan cheese
Method
1. Either thaw spinach or you can boil (also fresh may be used I use frozen in this to save on time, you don’t have to wash and chop it down.) If boiling spinach drain and rinse under cold water to cool, then take spinach in handfuls and squeeze out all excess water and place in microwave safe bowl. If you thawed the spinach just make sure all excess liquid is squeezed out.
2. Add the half cup of cream and chicken stock and microwave for 1 minute on high, remove and stir. Add the cream cheese and mix, again cook for one minute on high. Remove from microwave and stir, add the Parmesan in about 3 lots, melting in the microwave after each addition. Finally once cheese has melted just make sure heated through.
3.This process can also be done on the stove in a saucepan, I just find it quicker in the microwave you can also make this ahead of time as it reheats fine.
Serve steaks topped with pepper sauce and creamed spinach on the side.
Photo’s taken by me unless otherwise stated.
