Sunday, August 10, 2008

Peppery Filet Mignon in Red Wine

1/2 teaspoon coarsely ground black pepper
4 - 6oz. Buffalo Filet Mignons
1 tablespoon vegetable oil
1/4 cup chopped onion
1/4 cup steak Sauce
1/4 cup dry red wine
1 teaspoon dried marjoram, crushed

INSTRUCTIONS 1. Sprinkle pepper over both sides of steaks, pressing into steak.

2. Brown steaks in hot oil in skillet over medium heat for 5 minutes on each side or until desired doneness; remove from skillet and keep warm.

3. Cook and stir onion in same skillet over medium-high heat for 3 to 4 minutes or until tender.

4. Stir in steak sauce, wine and marjoram. Heat to a boil; reduce heat. Simmer for 2 minutes or until there is about 1/3 cup sauce remaining. Serve over steaks.

Saturday, August 2, 2008

Recipe for Buffalo Shish Kabob

Instructions: Marinate meat and vegetables (except tomatoes) in mixture of seasonings, garlic, oil, and wine for at least 2 hours at room temperature, or overnight in refrigerator. Remove from marinade, arrange meat on skewers alternately with vegetables. Broil 5 inches from heat over charcoal or on rotisserie spit for approximately 7 to 10 minutes, or to desired doneness, turning frequently or continuously. (Vegetables soaked in oil mixture need no previous cooking.) Serve with lemon wedges, the lemon to be squeezed over the meat.

1/2 lb Bison sirloin or top round cut
1" to 1 1/2"cubes1 x Green pepper cut in l" squares
2 sm Yellow squash - (4-inch) thickly sliced
12 lrg Mushroom caps1 x Onion thickly sliced
1/4 tsp Freshly-ground black pepper
1 tsp Salt or onion salt1 x Garlic clove - (1 or 2) crushed
1/3 cup Olive oil1/3 cup White wine
10 x Cherry tomatoes

This recipe yields 4 to 6 servings.