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  • Buffalo Steak With Jack Daniels Sauce

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    Buffalo Steak With Jack Daniels Sauce
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Boneless buffalo steaks (Ribeye or possibly N.Y. strip) Salt to taste Freshly-grnd white pepper to taste
    • 1/4 c. Chopped shallots or possibly green onions
    • 1/2 c. Sliced fresh mushrooms
    • 4 Tbsp. Unsalted butter at room temperture
    • 2 c. Beef stock
    • 3/4 c. Dry white wine
    • 2 Tbsp. Green peppercorns lightly crushed
    • 1/2 c. Jack Daniels plus
    • 5 Tbsp. Jack Daniels
    • 1/2 c. Heavy cream (optional) Salt to taste Freshly-grnd white pepper to taste Fresh lemon juice to taste

    Directions

    1. Season buffalo steaks with salt and pepper to taste and let them stand in room temperature for 1 hour.
    2. To make sauce, in a saucepan saute/fry shallots and mushrooms in 2 Tbsp. butter till golden brown-brown. Add in stock, wine, 1/2 c. of Jack Daniels, 1 Tbsp. peppercorns; reduce over medium heat by half. Add in cream and reduce to a light sauce consistency. Whisk in 2 Tbsp. butter little by little. Add in remaining peppercorns, Jack Daniels, and lemon juice to taste; keep hot.
    3. Saute/fry buffalo steaks in butter till medium-rare, 2 to 3 min per side. Don't overcook as buffalo has less fat than beef, it cooks more quickly.
    4. Arrange steak on plate and top with sauce. Serve with Petit Sirah or possibly Zinfandel.
    5. This recipe yields 6 servings.

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