CHEROKEE BISON 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
* salt
* crackers
* 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.



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