submitted by Earl Arrowood – Professor, BCCC Culinary Arts & Chef Apprenticeship Programs Coordinator
2 medium shallots
1/4 cup unsweetened cocoa powder ( for dusting meat )
4 each 6-ounce bison (*buffalo) steak medallions (*substitute with filet mignon if you wish)
Kosher salt – t.t.
Freshly ground black pepper – t.t.
1 to 2 tablespoon safflower oil
1/2 to 3/4 cup syrah wine
1/4 cup low-sodium beef broth
1 teaspoon Dijon-style mustard
2 tablespoons cocoa nibs
Pinch turbinado sugar (optional t.t.)
Several sprigs fresh rosemary (very little, no stem)
Mince the shallots and set aside.
Sprinkle the cocoa powder on a plate; use it to lightly coat the both sides of each medallion. Lightly season both sides with salt and pepper to taste. Heat the oil in a large skillet (steel or cast iron) over medium heat. Add the steaks and cook for 2 minutes, then turn them over and cook for 1 to 2 minutes. Both sides should have a slightly seared, chocolate-brown crust. Use tongs to transfer the meat to a pre-warmed baking dish in a 325 deg. oven.
With the skillet still over medium heat, add the shallots and cook for about 3 minutes, stirring occasionally, until they have softened. Add the wine and beef broth; increase the heat to medium-high and cook for 5 minutes, until the liquid has reduced by at least a third. Add the mustard and stir to combine.
Turn off the oven and transfer the meat to the counter to rest (an internal temperature of medium-rare should register 130 – 135 degrees).
Add the cocoa nibs to the skillet and cook, stirring, for 2 minutes. Taste again and adjust the seasoning; add the sugar, if using.
Remove the skillet from the heat and add the finely chopped rosemary, stirring to combine.
*** I served with a 7 grain and rice blend with blanched (al dente’) and saute’d / “charred” split brussel sprouts and baby white carrots finished w/ a drizzle of warm avocado oil. A glass or two of that Syrah would be nice also.