Garlic Pepper Encrusted Buffalo Steaks with Wild Mushroom Sauce
Elevate your dinner table with this bold and savory recipe for Garlic Pepper Encrusted Buffalo Steaks with Wild Mushroom Sauce. Featuring tender, protein-rich buffalo steaks coated in a fragrant blend of minced garlic and coarsely ground black pepper, this dish is seared to perfection for a flavorful crust. The luxe wild mushroom sauce, made with sautéed shiitake, cremini, or oyster mushrooms, shallots, white wine, and a touch of cream, adds a rich, earthy depth that pairs seamlessly with the lean, juicy meat. Ready in under an hour, this restaurant-quality meal is perfect for special occasions or an indulgent weeknight treat. Garnish with fresh parsley and serve with roasted vegetables or garlic mashed potatoes for a complete, unforgettable dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 oz each) Buffalo steaks
- 4 cloves Garlic cloves, minced
- 3 tablespoons Black pepper, coarsely ground
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 8 ounces Wild mushrooms (shiitake, cremini, or oyster), sliced
- 2 medium-sized Shallots, finely minced
- 0.5 cup Dry white wine
- 0.5 cup Beef or bison stock
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Remove the buffalo steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking.
In a small bowl, combine the minced garlic, coarsely ground black pepper, and salt.
Rub the garlic and pepper mixture evenly onto both sides of each buffalo steak, pressing gently to adhere the coating.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Once the oil is hot, sear the buffalo steaks for 3-4 minutes on each side for medium-rare, or longer depending on desired doneness. Adjust the cook time according to meat thickness.
Remove the steaks from the skillet and transfer them to a plate. Cover loosely with foil and let them rest while preparing the sauce.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
Add the sliced wild mushrooms and minced shallots to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Let the wine cook down for 2-3 minutes, then add the beef or bison stock. Simmer for another 3-4 minutes to reduce the liquid slightly.
Stir in the heavy cream and cook for an additional 2 minutes, or until the sauce thickens and coats the back of a spoon.
Taste the sauce and adjust seasoning with salt and pepper if needed.
Plate the reserved buffalo steaks and spoon the wild mushroom sauce generously over the top.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 6.5 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 196 mg | 15% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1730 mg | 37% | |
*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.
