FARMS >> RECIPES > Bison strips with béarnaise and Sungold tomatoes
¼ c chopped fresh French tarragon
¼ c chopped shallots
2T chopped chives
½ c red wine vinegar
½ c red wine
3 egg yolks
1 ½ c unsalted butter, melted
* Sungold cherry tomatoes
1/2 lb bison New York strip steak
Reduce first 5 ingredients over high heat to approximately 2T. Strain liquid
into heavy pan, reserve herbs in strainer. Add 3 egg yolks and cook, whisking
constantly, until mixture thickens slightly. Be careful—don't curdle the eggs!
As soon as it begins to thicken, remove from heat and begin adding butter 1 T at
a time. When butter has all been added, add salt to taste and 1T of the strained
herbs. Let cool; chill in refrigerator at least 2 hours.
Grill one small Bison New York strip steak to
medium rare. Let cool and slice very thinly across the grain. Spread crackers
with béarnaise, top with a slice of steak, add a Sungold tomato slice and
garnish with tarragon flowers.