Kosher Bison Steak

Serves 4.

Cook Time: 20 min.

Prep Time: 15 min.

Ready In: 35 min.

This kosher adaptation of the popular French dish steak au poivre is perfect for a dinner party, but easy enough for a weeknight meal. Flavorful kosher bison steaks are encrusted with piquant peppercorns and drizzled with a cognac-infused “cream” sauce.

Kosher Steak:

4 Tbsp peppercorns, cracked to a medium grind

1 Tsp kosher salt

4 boneless bison ribeye steaks, 9 to 10 ounces each

1 Tbsp vegetable oil

Sauce:

2 ounces kosher cognac

1 Tbsp white wine

2 tablespoons pareve (non-dairy) butter substitute
2 shallots, finely diced
2 cups beef stock

1 cup MimiCreme or other pareve (non-dairy) cream substitute

½ tsp white pepper

1. Mix peppercorns with salt, then coat each steaks in this mixture.

2. Heat a heavy pan over high heat. Add oil. When the oil is hot, sear each side of the kosher steak. Once seared, turn heat down to medium and cook kosher steak for 6-10 minutes or until it has reached the desired level of doneness. Transfer to a carving board or plate and tent loosely with tin foil.

3. In the pan used to cook the kosher steaks, over medium-low heat, melt the butter substitute and sautee shallots until softened but not browned.

4. Add white pepper, wine, beef stock, cognac and cream substitute. Reduce for 5-10 minutes or until the sauce is thick enough to coat the back of the spoon.

5. Serve each kosher steak on a plate with a large spoonful of the sauce drizzled over it. Goes well with roasted asparagus and garlicky roast potatoes.