Bison Ribeye Steaks with Brandy-Mushroom Cream Sauce

Bison Ribeye Steaks with Brandy-Mushroom Cream Sauce

4 Bison ribeye steaks

3 Tbs. Ghee (clarified butter) or coconut oil

4 Shallots, sliced thin

4 oz. Button mushrooms

2 Garlic cloves, sliced thin

2 Tbs. Worcestershire sauce

1 Tbs. Dijon mustard

1/3 cup Brandy

1 cup Heavy cream

Sea salt, pepper

Season your bison ribeye steaks on both sides with sea salt and pepper. Heat a large, heavy skillet to a very hot temperature and then add 1 Tbs. ghee (or coconut oil). Sear your steaks evenly on both sides, approximately one minute on each side. At this point the steaks will be rare. Remove the steaks and set aside in a casserole dish until you finish making the sauce. Reduce the temperature of the skillet to medium. Keep the pan juices in the skillet; they are essential to the flavor of the sauce.

Add 1 Tbs. ghee (or coconut oil) to the skillet at medium heat. Add the shallots and garlic, and sauté until soft. Add another Tbs. ghee (or coconut oil). Add the mushrooms, and brown over medium-high heat. Add the Worcestershire sauce and mustard. Bring the heat up to high, and add the brandy. Bring to a low boil and then add the cream. After the cream thickens, turn the heat down. Add steaks back into the pan and cook until desired doneness. Remove steaks and pour sauce over.

Cooking tips: After adding brandy, be aware that it may flame if you are cooking on a gas range. This will most likely not occur if you are using an electric range.

Serving suggestion: Serve with roasted new potatoes and fresh, lightly steamed, whole green beans sprinkled with toasted sliced almonds.

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