Bison Steaks with Mushroom Sauce
Elevate your dinner table with the rustic elegance of Bison Steaks with Mushroom Sauce. This recipe features thick, tender bison steaks seared to perfection and paired with a luxurious, velvety mushroom sauce made from earthy cremini mushrooms, beef stock, and a touch of heavy cream. Infused with the delicate aromatics of shallots, garlic, and fresh thyme, this dish is a savory masterpiece that's perfect for special occasions or indulgent weeknight dinners. Quick and easy to prepare in under 45 minutes, these steaks are a high-protein, lean alternative to beef and pack a robust, slightly sweet flavor. Serve with creamy mashed potatoes or roasted vegetables, and garnish with fresh parsley for an unforgettable gourmet experience at home! Perfect keywords for this recipe include "bison steak recipe," "creamy mushroom sauce," and "special occasion dinner."
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Recipe Information
Ingredients
- 4 pieces Bison steaks (thick cut)
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 8 ounces Cremini mushrooms (sliced)
- 1 cup Beef stock
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Remove the bison steaks from the refrigerator and let them sit at room temperature for 20 minutes before cooking.
Pat the steaks dry with a paper towel, then season both sides evenly with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, sear the bison steaks for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Transfer the steaks to a plate and cover them loosely with foil to rest.
In the same skillet, reduce the heat to medium and add the butter. Allow it to melt, then stir in the chopped shallots and minced garlic. Cook for 1-2 minutes until fragrant and softened.
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes or until they release their moisture and become golden brown, stirring occasionally.
Pour in the beef stock and scrape the bottom of the skillet with a wooden spoon to deglaze. Cook for 2-3 minutes to reduce slightly.
Stir in the heavy cream and fresh thyme leaves. Simmer the sauce for another 3-4 minutes, stirring occasionally, until it thickens to a creamy consistency. Taste and adjust seasoning with salt and pepper if needed.
Return the resting bison steaks to the skillet, spooning the mushroom sauce over the top. Allow the steaks to warm through for 1-2 minutes.
Remove from heat and garnish with chopped fresh parsley. Serve immediately with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 2681 mg | 117% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 111.6 g | 223% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2107 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
