Wild Idea Buffalo Recipe of the Week – GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE

December 4, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a GRILLED 14 OZ. RIBEYE WITH GORGONZOLA PORT SAUCE. Using the always delicious and tender Wild Idea Buffalo – RIBEYE STEAK. Topped with a Grogonzola Port Sauce. Grilling instructions for the Ribeye and how to prepare the Gorgonzola Port Sauce are below. You can find this recipe or purchase the Wild Idea Buffalo – RIBEYE STEAK along with all the other Wild Idea products all at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Buffalo Steaks with Grogonzola Port Sauce
*Pan sear or grill steaks according to buffalo steak cooking instructions.

Ingredients:
2 – tablespoon butter
1 – tablespoon garlic clove, minced
1 – tablespoon crushed peppercorns
1/2 – cup Port
1/3 – cup Gorgonzola, crumbled
1/3 – cup heavy cream

 

Preparation:
1) In sauce pan over medium heat, melt butter
2) Add garlic and peppercorns, and saute for about 4 minutes
3) Deglaze the pan with the port.
4) Wisk in Gorgonzola and cream until well incorporated and allow the sauce to come to a gentle boil. Continue whisking until the sauce is to your desired consistency. *About 5 minutes.
5) Serve immediately or remove from heat, cover and reheat when needed. Delish!
https://wildideabuffalo.com/blogs/recipes/grilled-14-oz-ribeye-with-gorgonzola-port-sauce

 

 

 

RIBEYE STEAK
Steak lovers are serious about their ribeyes. Our juicy, meaty ribeyes will not disappoint. These steaks are incredibly tender due to the area of the bison from which they are cut: the rib primal section. Our 100% grass-fed ribeye steaks will redefine what you think a great steak is. 10 oz & 14 oz portions.
https://wildideabuffalo.com/collections/steaks/products/ribeye-steaks?variant=29456760961

Wild Idea Buffalo Recipe of the Week – BISON STEAKS WITH CHIMICHURRI SAUCE

November 27, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is – BISON STEAKS WITH CHIMICHURRI SAUCE. The recipe is made using one of my favorite cuts, the Wild Idea Buffalo – HANGING TENDER STEAK. These are so tender and delicious! The Steaks are marinated in a Chimichurri Sauce. Chimichurri Sauce is a herb sauce that originated in Argentina. The recipe and preparation are both included below. You can find this recipe and purchase the Wild Idea Buffalo Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Bison Steaks with Chimichurri Sauce
Chimichurri sauce is an aromatic herb sauce that originated in Argentina. Although there are many variations on the proportions of herbs and garlic, you should adjust to your own liking. Red wine vinegar or white or red wine may also be substituted, but in making many varieties I feel the white wine vinegar compliments the grass-fed bison a bit more. The one thing you should not adjust is using more oil than vinegar or wine, as it will leave you with an oily sauce.

Chimichurri Ingredients:

1 – cup fresh parsley, coarsely chopped

1 – tablespoon oregano

½ – tablespoon black pepper

1 – tablespoon chili flake or chili powder

½ – teaspoon salt

6 – cloves garlic

1 – teaspoon lemon juice

1/3 – cup white wine vinegar

1/3 – cup olive oil

Preparation:

1 – Place all ingredients in blender and puree.
2 – Divide Chimichurri sauce into 2 portions.
3 – Place steak or steaks in half of the marinade and reserve the other half to serve with steaks.
4 – Allow the steaks to marinade (based on cut) for 2 to 24 hours, with the last two hours before grilling at room temperature.
5 – Shake off excess marinade from steaks and grill over high heat, according to steak cut.
6 – Remove steaks from grill and allow to rest covered at room temperature for 5 minutes.
7 – Serve steaks with Chimichurri sauce at room temperature. Refrigerate unused sauce for later use.
Note: For recipe feature, I used the Hanging Tender (Hanger Steak). The hanger steak has a long piece of sinew that runs the length of the cut. You can leave it – which I often do, or you can remove it, leaving you with two long pieces. Or you can also cut the two pieces into steak medallions.

I marinated the Hanger Steak for about 6 hours. However, if using a cut that requires longer marinating, such as the Flank Steak, I would marinade it overnight.
https://wildideabuffalo.com/blogs/recipes/bison-steaks-with-chimichurri-sauce

 

 

WILD IDEA BUFFALO RIBEYE STEAK

Wild Idea Buffalo STEAKS
Our premium bison cuts are delicious and easy to prepare. Whether you are grilling, pan searing, or using some other technique entirely our steaks will be sure to impress.
Order online or reach out to our friendly phone staff in South Dakota to make gift orders fast and easy.
https://wildideabuffalo.com/collections/steaks

 

Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans

November 25, 2019 at 6:31 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans

 

 

For Breakfast I Scrambled a couple of medium sized Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and had a cup of Bigelow Decaf Green Tea. Not a bad November Day out there today, partly cloudy and 56 degrees. Ran an errand for Mom after Breakfast and stopped by McDonald’s and picked up Breakfast for her. Later on took her up to get it washed and I swept the inside out. Not much else going on today. For dinner tonight I prepared a Buffalo 10 oz. New York Strip Steak w/ Baked Potato and Cut Green Beans.

 

 

I had a Wild Idea Buffalo 10 oz. New York Strip Steak left in the freezer so I grabbed it out of the freezer last night and let it thaw in the fridge overnight. What beautiful cuts of Buffalo these Steaks are, so lean and delicious. I first turned the oven on to 400 degrees. To prepare it all I’ll need is McCormick Grinder Sea Salt and Peppercorn Medley, Dried Rosemary, and Extra Virgin Olive Oil. I started by preheating a Cast Iron Skillet on medium high. Then rubbed a very light coat of the Extra Virgin Olive Oil on both sides of the Steak then seasoned both sides with the Rosemary, Sea Salt and Peppercorn Medley. Once the skillet is hot I added the Steak let it sear on the medium heat for about 2 minutes. Then turned it once and cooked for 2 more minutes. Then I put the skillet in the oven and finished the Steak in the oven. I had to keep it in the oven a bit longer than normal because it’s a thick Steak.

 

The Steak came out a beautiful Medium Rare! Served it with some Sauteed Mushrooms. These Steaks are every bit as delicious as they look! The taste is so fresh and has that slight sweet Grass Fed Buffalo taste to it. Moist and tender and so delicious! You just can’t beat these Wild Idea Buffalo Steaks, Bison or Beef. The Steak was plenty big so I saved some it for my Breakfast in the morning, Steak and Eggs!

 

 

 

 

For a side dish I baked a Russet Potato. I seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley. Topped it with I Can’t Believe It’s Not Butter. Then I also heated up a small can of Del Monte Cut Green Beans. For dessert later a bowl of Skinny Pop – Pop Corn with a with Diet Mango/Tea Snapple to drink.

 

 

 

 

 

 

 

 

 

Wild Idea Buffalo – 10 OZ. NEW YORK STRIP STEAK
A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any grill. 10 oz.
https://wildideabuffalo.com/collections/steaks/products/new-york-strip-steaks

Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie

November 21, 2019 at 6:01 AM | Posted in dessert, Wild Idea Buffalo | Leave a comment
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I have a couple of more Dessert Recipes to pass along to everyone and these are from the Wild Idea Buffalo website, Jill’s Pumpkin Pie and Grandma Hittle’s Pecan Pie. One is a recipe for Jill’s Pumpkin Pie and the other a recipe for Grandma Hittle’s Pecan Pie. You can find both these recipes at the Wild Idea Buffalo website. And while checking out all the delicious recipes you can also purchase any of the Wild Idea Buffalo Products. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

Jill’s Pumpkin Pie/Grandma Hittle’s Pecan Pie

Jill’s Pumpkin Pie
Note: For custard style pies I have learned that pre-baking crust partially will give you a nice flakey crust on the bottom. You may also need to cover crust half way through baking pie, to keep from browning. A little extra effort, but so worth it!

Pie Crust (makes 2 – 10” deep-dish pie crusts)

Ingredients:
3 – cups flour, plus a bit more for rolling
½ – teaspoon salt
1 – Tablespoon sugar
¾ – pound salted butter, chilled and cut into pieces, plus a little more softened for buttering pan and foil
1 – egg, beaten
1 – teaspoon cider vinegar or lemon juice *I used half of each.
2 – Tablespoons cream
1 – ice cube

Preparation:

1 – Pre-heat oven to 450°.

2 – In mixer using pastry blender, mix flour, salt & sugar.

3 – In small dish, beat eggs. Add vinegar and cream and mix well. Add ice cube to mixture to keep cold, and allow ice to melt almost all the way.

4 – Add chilled butter to flour mixture until incorporated.

5 – Slowly drizzle in egg mixture.

6 – Remove dough from mixer with floured hands, shape into ball and cut in half.

7 – Press dough into disk shape with your hands and place dough onto floured parchment. Top dough with additional floured parchment and roll out.

8 – Transfer dough to buttered pie pan carefully. Press lightly into pan, crimp edges and pierce the dough randomly with a fine tined fork, about 8 times.

9 – Chill the piecrust for 30 minutes in the refrigerator.

10 – Lightly butter foil and place buttered side down on top of piecrust, shaping foil in piecrust shape without disturbing edges. Fill foiled crust at least half way up with beans, rice or pie weights.

11 – Place in 450° pre-heated oven and bake for 25 minutes.

12 – Remove foiled piecrust from oven and remove foil gently. Return piecrust to oven to allow the bottom to brown, about another 10 minutes.

13 – Remove from oven and allow to cool slightly before filling.

Pumpkin Pie Filling
Note: Because I like a dense pumpkin pie, this recipe will require a longer cooking period. Also, in order to bake both pies at the same time I reversed the higher heat time to end of the baking period. Worked out just fine! Enjoy.

Ingredients:
3 – eggs
1¼ – cup dark, pure cane brown sugar, packed
½ – cup sour cream
½ – cup heavy cream
¼ – cup pure maple syrup
1 – teaspoon vanilla
1 – Tablespoon cinnamon
1 – teaspoon ginger
1 – teaspoon allspice
4 – cups pureed pumpkin or canned pumpkin
*Yams or butternut squash can be used too.

Preparation:

* In mixer beat eggs. Add remaining ingredients in order with mixer running, stopping to scrape the bottom occasionally. Mix until well incorporated.
* Pour pumpkin mixture into prepared piecrust and place pie in a 1” water bath
*helps pie top from cracking.
* Bake at 350° for 75 minutes. Increase heat to 450° and bake for an additional 15 to 20 minutes.
* Remove pie from oven and allow to cool for 2 hours before serving.

 

Grandma Hittle’s Pecan Pie
Ingredients:
4 – eggs
¼ – pound butter, softened
2 – cups dark, pure cane brown sugar, packed
2 – teaspoons pure vanilla
1 – pound pecans, halves or whole *I used 8 oz. of each.

Preparation:

* In mixer, beat eggs. Add remaining ingredients in order and mix well to incorporate.
* Pour into prepared piecrust.
*Look for my note in piecrust instructions.
Optional step: Place pie in a 1” water bath.
* Bake pie in a 350° oven, for 55 to 60 minutes.
*I had to cook for about 15 minutes longer.
* Remove from oven and allow to cool and set for 2 hours before serving.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes?_pos=3&_sid=147021a89&_ss=r

Wild Idea Buffalo Recipe of the Week – Buffalo Pot Roast

November 20, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Pot Roast. It’s a Winter Comfort Food Classic – Buffalo Pot Roast! Made using the Wild Idea Buffalo Chuck Roast. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

 

Buffalo Pot Roast
Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8)

Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half-dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half-dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half-dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occasionally. Allow the onions to cook for about 5 minutes.

5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11) Carve the roast and pass with gravy and crusty bread.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

Buffalo Burger Pattie Melt w/ Baked Crinkle Fries

November 13, 2019 at 6:35 PM | Posted in Aunt Millie's, Ore - Ida, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Buffalo Burger Pattie Melt w/ Baked Crinkle Fries

 

For Breakfast this morning I Poached an Egg and served it on a toasted Thomas Light English Muffin. Also had a cup of Bigelow Decaf Green Tea. Above freezing today, 34 degrees and partly cloudy out. We still have snow covering the grass but the walks and roads are all clear. Not a lot going on today i was battling a sinus headache all day. For Dinner tonight I had a Buffalo Burger Pattie Melt w/ Baked Crinkle Fries.

 

 

 

As always I’m using the Wild Idea Buffalo 1/3-Lb Burgers. Just love these Buffalo Burgers; meaty, juicy and just flat out delicious! Preheated up a skillet that I sprayed with Pam Cooking Spray, seasoned my Burger with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 3 1/2 minutes per side, and done. After I flipped the Burger I added a slice of Kraft Sharp Cheddar Cheese on top.

 

 

 

As my Burger was getting done, I had a loaf of Gold Miner California Sour Dough Bread in the freezer I laid a couple of slices of it in the fridge to thaw overnight. I heated a skillet up and added some Blue Bonnet Light Butter and heated the pan on medium. Put my Burger on the Sour Dough Bread and toasted it in the skillet I just heated. I love that Sour Dough Bread. But I don’t have it too often because of the higher Calories and Carbs than the Aunt Millie’s Bread I normally use. The Burger was delicious! Mom even had one and loved it!

 

I also baked some Ore Ida Crinkle Cut Fries, served these with a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Peach Snapple to drink.

 

 

 

 

 

 

 

 

 


Wild Idea Buffalo 1/3-Lb Buffalo Burgers

Prepare for a whole new level of burger. Conveniently pre-made into one-third pound patties that are ever so grillable. Dinner ready. Each pack is 1 pound with 3 – 1/3 Lb patties.
http://buy.wildideabuffalo.com

Wild Idea Buffalo Recipe of the Week – Bloody Mary Steak Salad

November 13, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week it’s a Bloody Mary Steak Salad.This one uses the Wild Idea Buffalo Flank Steaks combined with Spicy V-8 Juice, Salt, Brown Sugar, and Paprika. You’ve got the beginning of one delicious meal! You can find this recipe or purchase the Wild Idea Buffalo Flank Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

Bloody Mary Steak Salad
By: Jill O’Brien
My mother recently sent me an idea for a Bloody Mary Steak Salad, which looked and sounded delicious. There are many renditions of this concoction, and below is my take on this fun recipe. Adjust seasonings to your liking to create your own or incorporate pickled asparagus and green beans for additional taste and color!

Ingredients for Steak: *Serves 4
2 – 14 ounce Wild Idea Buffalo Flank Steaks
1 – 6 ounce can spicy V-8 juice *If you don’t like as much spice, use plain V-8.Bloody Mary Steak Salad
1 – tablespoon salt
1 – tablespoon brown sugar
2 – teaspoons paprika

Ingredients for Salad:
1 – small red onion, diced
1 – cucumber, partially peeled (I use a alternating striping method) & chopped
3 – stalks celery hearts, chopped
2 – pints cherry, grape or pear tomatoes, halved or, 3 tomatoes, coarse chopped
8 – large pimento stuffed olives, sliced, reserve 2 tablespoons of the olive juice
4 – tablespoons rice vinegar
1 – tablespoon horseradish
2 – teaspoons Worcestershire
1 – slosh hot sauce, or to your liking
½ – teaspoon celery seeds, lightly crushed
¼ – cup olive oil

fresh lime wedges
sea salt & fresh cracked pepper

Preparation:

1) For steak preparation, rinse steaks and pat dry with paper towels. Place steaks on cutting board and remove any exterior fat or sinew (there will be very little of this). Using a fine tined fork, pierce steaks on both sides at an angle. Place steaks and V-8 juice in a large plastic bag or covered glass dish. Marinate steaks at room temperature for two hours, refrigerate and marinate for an additional 22 hours. Remove steaks from juice, shaking off excess, and blot with a paper towel. Mix, salt, brown sugar, and paprika together and rub into bison flank steaks. Cover and let rest at room temperature for two to four hours before grilling.

2) While steaks are resting before cooking, prepare salad ingredients. Place diced red onion and chopped cucumber in a bowl and toss with two tablespoons of the vinegar and a pinch of salt & pepper. Let rest to slightly pickle for a minimum of two hours.

3) Add remaining vegetables to the onion/cucumber mix and toss.Wild Idea

4) Wisk together the remaining vinegar, with olive juice, horseradish, Worcestershire, hot sauce, celery seed, and olive oil. Pour half of the dressing into the vegetables and toss. Reserve remaining dressing for serving.

5) Pre-heat grill to 500°, insuring that grill grates are clean. Oil grill grates with before grilling with high heat oil or grill spray. Place flank steaks over hottest heat and grill for one minute each side, closing grill lid during cooking. Remove steaks from grill, place on a cutting board, and cover allowing to rest for 5 minutes before cutting. This will give you a medium rare outcome.

6) On 4 plates or platter, arrange tomato salad. Slice steaks on the bias and place on the tomatoes. Drizzle with additional dressing and finish with a squeeze of fresh lime, another pinch of sea salt, and a couple grinds of cracked black pepper.

Serve with icy cold vodka with a squeeze of lime and a splash of chilled tonic.
https://wildideabuffalo.com/blogs/recipes/54670145-bloody-mary-steak-salad

5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

November 12, 2019 at 6:50 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast

 

 

For Breakfast I had a cup of Bigelow Decaf Green Tea. Well we got our first Snow of the Season. Some places had up to 4 inches, we only had an inch of Snow. But it is one cold day out there, 20 degrees and a wind chill of 14 degrees. Spent some of the day clearing snow off both cars and then salting the driveway. Both cars were under the Car Port but the Snow was blowing all night. Not much else going on today. For dinner tonight I prepared a 5 oz. Petite Buffalo Top Sirloin Steak w/ Baked Potato, Salad, and Baked Texas Lite Toast.

 

 

I’ll be using the Wild Idea Buffalo Petite Top Sirloin Steak (5 oz.). To prepare the Steak; I rubbed the Steak with a 1 teaspoon of Extra Virgin Olive Oil. Then seasoned it with McCormick’s Grinder Sea Salt and Black Peppercorn. As the Steak rested I preheated the oven on 400 degrees and heated up a small Cast Iron Skillet on medium heat. When the skillet was heated I added my Buffalo Sirloin, I cooked it 1 minute per side. Then moved the skillet to the oven and cooked it another 5 minutes to a beautiful Medium Rare! The Wild Idea Buffalo Steaks are just incredible. So tender and juicy and the best flavor of any Steak, Beef or Buffalo, I’ve ever had.

 

 

For one side I had a baked Russet Potato. Seasoned that with the McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. Perfect side for any Steak Dinner!

 

 

 

 

 

For another side I had a Salad. I used a bag of Dole Greener Selections Salad Mix. For the Dressing I used Kraft Classic Catalina Lite Dressing. I also baked a slice of the New York Bakery Light Texas Toast. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – 5 oz. Petite Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

Wild Idea Buffalo Recipe of the Week – Steak Au Poivre

November 6, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Steak Au Poivre. This week’s recipe uses the Wild Idea 5 oz. Top Sirloin Steaks along with Peppercorns, Unsalted Butter, Cognac, Organic Beef Broth, Cream, and Salt. You can find this recipe or purchase the Wild Idea Top Sirloin Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Make 2019 Healthy One! http://wildideabuffalo.com/

Steak Au Poivre

This classic is timeless in taste and in elegance, and perhaps one of the all time greatest preparations that ever happened to a steak. Any fine cut steak will work, but my cooking time in this recipe is based on Wild Idea Buffalo’s 5 oz. Top Sirloin. Adjust your cooking time based on the size of your steak. I also use more cognac than broth as I prefer the richness and the aromas of the cognac, this too can be adjusted to your liking.

Ingredients:
2 – 5 oz. Top Sirloin Steaks (or other fine cut steaks)Steak Au Poivre
2 – tablespoons peppercorns, crushed
2 – tablespoons unsalted butter
½ – cup cognac
1/3 – cup buffalo broth or organic beef broth
3 – tablespoons cream
salt

Preparation:
1) Rinse steaks and pat dry.
2) Place peppercorns on a small plate and press the steaks into the peppercorns on both sides. Cover and set aside for one hour at room temperature.
3) Preheat the oven to 220°.
4) In a heavy saucepan or skillet over medium high heat, melt 1 tablespoon of the butter. Add the steaks immediately and sear each side for two minutes.
5) Using a tong, before removing the steaks from the pan, pick the steaks up one at a time and carefully sear the sides of the steak, while holding the steak with the tongs. About one minute per steak.
6) Remove the pan from the heat and transfer the seared steaks onto an ovenproof plate and cover with foil. Place the steaks in the preheated oven and shut the oven off.
7) Return the pan to medium high heat and melt the remaining tablespoon of butter and any remaining peppercorns from the plate. Do not let the butter brown.
8) Add the cognac in two batches to keep flame reasonable. The pan will ignite impressively, but then will quickly subside. Keep the pan lid close at hand to subdue should you need, or remove the pan from the heat and add the cognac to eliminate any flare-ups. Allow the cognac to reduce down to about half, stirring occasionalWild Idealy to scrape up the brown bits from the bottom of the pan.
9) Stir in the broth and continue to cook, reducing down to ¼ cup, or until sauce starts to thicken.
10) Whisk in the cream and a pinch of salt and allow the cream to slightly caramelize to a rich cognac color, whisking occasionally. This will take about 3 minutes. Remove sauce from heat.
11) To serve, place the steaks on plates and sprinkle with salt. Spoon the sauce over the steaks. Accompany with any kind of potatoes and vegetable of your liking.

http://wildideabuffalo.com/blogs/recipes/120741761-steak-au-poivre

 

 


PETITE TOP SIRLOIN STEAK 5 OZ.
Famous for their flavor, these juicy steaks are perfect for the grill. The steaks are cut from the middle and upper part of the primal sirloin and their smaller size makes a great meal for one. 5 oz.
https://wildideabuffalo.com/collections/steaks/products/petite-top-sirloin-steaks

Wild Idea Buffalo Recipe of the Week – GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING

October 30, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING. You’ll be using Wild Idea Buffalo Tenderloin Tips along with Heirloom Tomatoes topped with an Avocado Dressing (RECIPE INCLUDED BELOW). We’ve had the Wild Idea Buffalo Tenderloin Tips a few times now and love them! So tender and delicious. So you can find this recipe or purchase the Wild Idea Buffalo Tenderloin Tips along with any of the Wild Idea Products all at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

GRILLED TENDERLOIN STEAK TIPS WITH HEIRLOOM TOMATOES AND AVOCADO DRESSING
Steak and tomatoes are always a winning combination! Drizzled with avocado dressing makes it that much better. Super simple, super delicious, and super beautiful!

Ingredients: (4 entree servings)
1 – 12 oz. package Wild Idea Buffalo Tenderloin Tips
2 – tablespoons olive oil
1 – teaspoons salt +
1 – teaspoon pepper _
2 – heirloom tomatoes – cut

Avocado Dressing – recipe below
Cilantro for garnish
Preparation:

1 – Lightly rinse Tenderloin Tips in colander, and blot dry with paper towel.
2 – Transfer the Tenderloin Tips to a bowl with the olive oil, salt and black pepper, and toss to coat. Cover and let rest at room temperature for an hour or two.
3 – Pre-heat grill to high heat. Place Tenderloin Tips on grill and grill for about 4 minutes, turning one or twice during the cooking process. (Or, you could also pan sauté in pan, over high heat in two batches.)
4 – Transfer Tips to a platter and cover, allowing them to rest for 5 minutes.
5 – Lightly season the cut tomatoes with salt and pepper and toss.
6 – Divide the tomatoes and the steak between serving dishes (or create one big platter – great for a buffet) and drizzle with the avocado dressing.

Avocado Dressing

This dressing makes a great dip for veggies too.

Ingredients:
1 – medium sized avocado
1 – lemon, juiced (about ¼ cup)
1 – lime, juiced (about ¼ cup)
2 – whole tomatillos, rinsed
¼ – cup + 2 tablespoons olive oil
1 – teaspoon black pepper
1 – teaspoon salt
½ – teaspoon chili flake *optional
1/3 – cup fresh cilantro

Preparation: Place all ingredients in a blender or food processor and blend until incorporated. Store in the refrigerator in a sealed container.

https://wildideabuffalo.com/blogs/recipes/grilled-tenderloin-steak-tips-with-heirloom-tomatoes-and-avocado-dressing

 

 

Wild Idea Buffalo – TENDERLOIN TIPS 1 LB.

Fine cut medallions from the whole tenderloin. Our tenderloin tips are as juicy, tender, and delicious as the premium filet. Versatile for the grill or skillet. 1 lb. package.

http://wildideabuffalo.com/collections/butchers-specialty-cuts/products/1-lb-tenderloin-tips

 

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