Cast Iron Bison Steak Diane
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serves: 2-4
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
Bison Steak Diane is a delicious update on a timeless classic! Steak Diane used to be on every steakhouse menu - and for good reason! Our version adds the rich flavours of bison and mushrooms for even more umami flavour. Tip: use a long handled wooden skewer to make sure you don’t singe your eye brows off during the flambé process! This dish is fantastic served with thick-cut French fries or fresh pasta.
Tap For Ingredients
Directions
- Use a paper towel to pat the steaks dry on both sides. Season with salt and pepper to taste. Heat a cast iron skillet over medium high heat. Add the avocado oil. Place the steaks in the pan, and cook until golden brown and slightly charred, about 4-5 minutes. Turn the steaks over and continue to grill 3-5 minutes for medium-rare (an internal temperature of 135 °F/57 °C), 5-7 minutes for medium (140 °F/60 °C).
- Transfer the steaks to a cutting board or plate, tent loosely with foil and rest while making the sauce.
- Return the cast iron to the heat, and add the mushrooms and onions. Cook for 5-7 minutes, until they’re starting to brown. Add the garlic and cook for another minute.
- Add the cognac, and quickly light a match and hover it near the edge of the pan. Once the pan is ignited, it should quickly die down and extinguish on its own. Use caution when flambéing, and have a lid handy in case the flames get out of hand.
- Add the stock, Worcestershire, Dijon, tomato paste, heavy cream and butter. Reduce the heat to medium low, and simmer for 8-10 minutes until thickened.
- Slice the steak across the grain. Spoon some of the sauce on the bottom of the plate, and top with the steak. Garnish with chopped parsley and dried chili flakes.
Entertain with Bison!
Ingredients
2 tbsp (30 mL) avocado oil
2 x 226g (8oz) Noble Premium Bison Striploin Steak
227g cremini mushrooms, sliced
1 onion, finely sliced
3-4 cloves garlic, finely minced
1 shot cognac
1/2 cup (125 mL) beef stock
1 tbsp (15 mL) Worcestershire sauce
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) tomato paste
1 cup (250 mL) heavy cream
2 tbsp (15 mL) butter
Finely chopped parsley, for garnish
Dried chili flakes, for garnish
Tap For Directions
