Pan Seared Bison Rib-Eye with Pan Gravy and Baked Potatoes

Directions for: Pan Seared Bison Rib-Eye with Pan Gravy and Baked Potatoes

Ingredients

Baked Potatoes

4 russet potatoes, wrapped in foil

cup sour cream (125 ml)

1 jalapeno, minced

1 tsp fresh lime juice (5 ml)

Salt and pepper

Bison Rib-Eye Steaks

Coarse salt and cracked black pepper

4 x 1-inch thick rib eye steaks (6 ounces each)

2 Tbsp vegetable oil (30 ml)

Pan Gravy

2 shallots, chopped

3 Tbsp red wine (45 ml)

cup beef stock (175 ml)

Tbsp brandy or cognac (7 ml)

Sprig of rosemary

cup half and half cream (60 ml)

Directions

Baked Potatoes

1. Preheat oven to 400 degrees

2. Put foil wrapped potatoes into oven and bake for 45 minutes, or until tender.Whisk together sour cream, jalapeno and lime juice and season with salt and pepper.

Bison Rib-Eye Steaks

1. Heat a large skillet over high heat. Add oil, season steaks with salt and pepper and when the oil just starts to smoke add steaks. Sear them for 4 minutes per side and then place them into the oven for an additional 5 minutes or until steaks are cooked to medium-rare. Take steaks out of skillet and keep warm until ready to serve.

Pan Gravy

1. Put the skillet back on medium heat and when its hot, add shallots. Stir them and cook until they begin to caramelize, about 5 minutes. Turn heat to medium-high and deglaze the pan with the red wine scraping up any brown bits on the bottom of the pan. Add the rosemary, brandy and then stock and simmer until reduced slightly. Whisk in the cream and let reduce until thickened. Remove the rosemary and season to taste.

2. Place a bison steak on each of 4 plates and ladle on some gravy. Cut off the top of each baked potato and open it up. Top with a dallop of jalapeno sour cream and serve with the steaks.

See more: Potatoes, Dinner, Game, Main, Beef