Grind the peppercorns and the coffee beans. Place in a bowl. Add the rosemary, garlic and olive oil. Mix well. Baste the bison tournedos with the oil-coffee mixture. In a frying pan, cook the meat over medium-high heat for 3 to 4 minutes per side. Remove the meat and keep warm. In the frying pan, add the remaining oil-coffee mixture. Deglaze with the beef broth and add the espresso coffee. Reduce by half. Add the yogurt a little at a time. Do not allow to boil. Correct the seasoning. Serve the tournedos topped with the sauce.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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