Buffalo Steaks with Jack Daniels Sauce

Buffalo Steaks with Jack Daniels Sauce

Serves 6

• 6 boneless buffalo rib steaks (10 ounces each)

• Salt and freshly ground white pepper to taste

• Sauce:

• ¼ cup minced shallots or green onion

• ½ cup sliced fresh mushrooms

• 4 tablespoons unsalted butter, at room temperature

• 2 cups beef stock

• ¾ cup dry white wine

• 2 tablespoons green peppercorns, lightly crushed

• ½ cup plus 5 tablespoons Jack Daniels or other high-quality bourbon

• ½ cup heavy cream (optional)

• Salt and freshly ground white pepper

• Drops of fresh lemon juice

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

2. Make Sauce: in a saucepan, sauté shallots and mushrooms in 2 tablespoons butter until golden brown. Add stock, wine, ½ cup bourbon, 1 tablespoon of the peppercorns; reduce over medium heat by half. Add cream and reduce to a light sauce consistency. Whisk in remaining 2 tablespoons butter little by little. Add remaining 1 tablespoon peppercorns, 5 tablespoons bourbon, and lemon juice to taste, keep warm.

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

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