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Rib-Eye Steaks with Bison Spices https://www.metro.ca/userfiles/image/recipes/Biftecks-faux-filet-epices-bison-5178.jpg PT10M PT15M PT25M
Rosemary infusion:Warm the wine over low heat. Add the rosemary and let infuse for 5 minutes. Blend in the demi-glace and simmer for 5 minutes. Set aside. Bison spicesCrack the peppercorns and juniper berries together. Sprinkle the spice blend over the steaks. In a frying pan over medium-high heat, sauté the rib-eye steaks 2 at a time in half the oil for 2 to 3 minutes per side. Remove. Keep warm. Serve with the rosemary infusion.
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bison spices: 2 tsp. (10 mL) black peppercorns 2 tsp. (10 mL) juniper berries 1/4 cup (60 mL) olive oil 4 x 5 1/2 oz (4 x 160 g) rib-eye steaks
Rib-Eye Steaks with Bison Spices

Rib-Eye Steaks with Bison Spices

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  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • rosemary infusion:

  • 1/4 cup
    (60 mL)
    red wine
  • 2 to 3 sprigs
    fresh rosemary
  • 1/2 cup
    (125 mL)
    reconstituted demi-glace sauce

  • bison spices:
  • 2 tsp.
    (10 mL)
    black peppercorns
  • 2 tsp.
    (10 mL)
    juniper berries
  • 1/4 cup
    (60 mL)
    olive oil
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  • 4 x 5 1/2 oz
    (4 x 160 g)
    rib-eye steaks
Imprimer ma sélection

Preparation

Rosemary infusion:

Warm the wine over low heat. Add the rosemary and let infuse for 5 minutes. Blend in the demi-glace and simmer for 5 minutes. Set aside. Bison spices

Crack the peppercorns and juniper berries together. Sprinkle the spice blend over the steaks. In a frying pan over medium-high heat, sauté the rib-eye steaks 2 at a time in half the oil for 2 to 3 minutes per side. Remove. Keep warm. Serve with the rosemary infusion.

Source : Chef José Trottier

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Gluten-free recipes

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Lactose-free recipes

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