Bison Steak with Creamy Peppercorn Sauce

With Elk Island National Park nearby, we have the great opportunity to see the majestic bison up close. Grass-eating and powerful—and a staple of the past before being hunted to near extinction—you can taste its power in every luxurious bite. Paired with a sharp, peppery sauce (somewhat reminiscent of HP sauce), to balance the smoothness of the bison, this is a clean and dynamic plate. Oh, and beware! Bison has the possibility of ruining beef for you because the texture, flavour and the way it makes you feel is just so amazing!

INGREDIENTS

• 2 bison steaks
• 3/4 c. coconut milk or half-and-half cream
• 2 tbsp. butter
• 1.5 tsp. cracked black pepper
• 2 tbsp. Worcestershire sauce
• 1 tsp. dried thyme
• 1 clove garlic, minced
• 1.5 tsp. minced red onion
• sea salt and pepper to taste
• coconut oil or butter for frying

INSTRUCTIONS

After mincing your onion and garlic, melt the butter in a small saucepan on medium. Once melted, add the onion and sauté for a minute before adding the garlic, thyme and black pepper. After another couple minutes, add the Worcestershire sauce and coconut milk or half-and-half. Simmer for another five-10 minutes on low to reduce. While the sauce is reducing, heat up a large pan. While it’s heating, blot both sides of the bison and generously sea salt and pepper. 

Turn on the oven fan, add coconut oil or butter to the pan, then place the steaks in the pan. Bison is leaner than beef and has a much shorter cooking time; it only requires two-three minutes per side for a medium rare steak. Let the bison rest on another plate for one minute then plate it, pouring the creamy peppercorn sauce either in a punch bowl for dipping or across the plate. Pairs well with anything green.