Ingredients:
Mushrooms:
1/2 lb. fresh mushrooms, whole if very small, quartered if large
2 T butter
1 T oil
2 T minced shallots or green onions
1/4 t salt
Pinch of pepper
Saute mushrooms in hot butter and oil for 5 minutes to brown them lightly, stir in shallots/onions and cook slowly for a minute or 2 more. Season and set aside.
Steaks:
6 bison fillet steaks, 1" thick and 2 1/2" in diameter, each wrapped in a strip of bacon
2 T butter, more if needed
1 T oil
1 or 2 heavy skillets just large enough to hold the steaks easily
Instructions:
A handsome presentation for these steaks is a platter decorated with whole baked tomatoes, artichoke hearts cooked in butter. Serve with them a good red Bordeaux.
Dry the steaks on paper towels. Place the butter and oil in the skillet and set over moderately high heat. When you see the butter foam begin to subside, indicating it is hot enough to sear and brown the bison steaks, saute them for 3-4 minutes on each side. They are medium rare if, when pressed with your finger, they offer a suggestion of resistance in contrast to their soft, raw state. Bison should be eaten medium or rare. Salt and pepper and serve on a warm platter. Discard a strip of fat if you wish.
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