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Bison Au Poive

Bison Au Poive

Chef Matthew Jolie

Hofbrauhaus, www.hofbrauhaus.org, West Springfield, MA


  • 4 bison tenderloin steaks
  • 1 Tbsp. Butter
  • 2 finely chopped shallots
  • ¼ cup brandy
  • 1 Tbsp. Softened butter
  • 1 cup demiglaze (available at cooking specialty stores)


Lightly pound the bison tenderloin with cracked peppercorn then place in a heated pan to sear. Cook for three minutes, turn over, add one tablespoon of butter and finely chopped shallots. Season. Add brandy and flame, demiglaze with red wine add one cup of demiglaze. Remove steak from pan, finish the sauce with tablespoon of softened butter.