It really only takes some sea salt and fresh ground pepper to pull out the wonderful flavours of this cut of meat
Bison New York Strip loin steak with mushrooms and sauce
- 4 striploin bison steaks
- ¼ cup olive oil
- 4 boneless strip loin steaks
- 2 lbs. button mushrooms
- Thyme leaves crushed from 2 sprigs
- 1 tbs. fresh chopped garlic
- ¼ brandy or scotch or whiskey (depends what you have stocked in the house)
- ½ cup heavy cream (35%)
Divide the olive oil and steaks that they can sauté in two pans (2 steaks per pan with 2 tbsp. olive oil in each pan)
Sear on both sides let them turn brown even on the sides not just the top and bottom. This should take no more than a total of 5 minutes – 2.5 minutes a side. But it depends on the thickness of the steak. Remove the steak to a plate and cover with aluminum foil.
Put one of the pans back on medium high with more olive oil (about 1.4 cup.)
Add mushrooms when pan is smoking. Cook, about 10 minutes or until a pleasing golden colour. Add thyme and garlic, salt and pepper.
Take the pan off the heat and pour in the booze. Put the pan back on the heat and cook until alcohol is evaporated almost. Add the cream and cook for another 2 – 3 minute, or until thickened. Return the mushroom to the pan. Simmer for a couple of minutes to meld the flavours and heat the mushrooms.
Slice steaks to thin slices across the grain and serve with a salad, mashed potatoes, or fries and the mushroom sauce mixture.
Remember that bison and game meats cook faster than beef so don’t overcook.