Bison Scallopini


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Cut Bison steak into 2 inch x 3 inch squares. Place square between 2 sheets of plastic wrap. Pound with meat hammer on both sides until approx ¼ inch thick. Season scallopini with salt and pepper. When ready to sauté, lightly dust scallopini with flour – knock off extra flour. Heat butter in a skillet and sauté the scallopini until just cooked on each side, approximately 1 minute per side (you should see a slight browning occur). Keep scalloipini loosely covered in the oven at 200 degrees while you prepare the sauce.

Using the same skillet, add more butter to sauté the shallots. Over medium heat, add the shallots and sauté until soft, being careful not to brown. Add the garlic and season with salt. Sauté until the garlic is fragrant, about 1 minute. Deglaze the skillet with red wine, scraping the carmelized bits from the bottom of the pan with a wooden spoon, and reducing red wine by half. Add the stock and reduce by half. Add just enough of the reduced cream to thicken the sauce to coat the back of a spoon. Salt and pepper to taste. Serve with scallopini on warmed plates and top with the sauce.

3 lbs BFB Bison Steak
Salt & Pepper
Flour for dusting Scallopini
Butter sautéing
1/2 c Shallots
2 T Minced garlic
1/2 Cup red wine
2 c Bison stock
1 Cup cream reduced to 1/2 cup

Difficulty: Gourmet
Date Added: March 28th, 2005

Sirloin Tip Steak, Top Sirloin Steak

  • Date: 2.27 pm, 8 November 2015
  • Category: Entrées