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Ingredientes
- 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
Direcciones
- Season buffalo steaks with salt and pepper to taste and let them stand in room temperature for 1 hour.
- 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.
- 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.
- Arrange steak on plate and top with sauce. Serve with Petit Sirah or possibly Zinfandel.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 143 | |
| Calories from Fat 102 | 71% |
| Total Fat 11.65g | 15% |
| Saturated Fat 7.28g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 269mg | 11% |
| Potassium 147mg | 4% |
| Total Carbs 3.67g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.36g | 0% |
| Protein 1.77g | 3% |
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