There is nothing more elegant that a robust red wine sauce drizzled over a premium cut of seared water buffalo. It’s a marriage like wine and cheese. Serve it at your next special dinner and be prepared to hear diners go, “Mmmmm.”
4 Tbsp (60 mL) unsalted butter
4 large shallots, peeled and minced
2 cups (500 mL) full bodied red wine such as Merlot
4 sprigs fresh thyme, optional
4 cups (1 L) beef broth
Salt and freshly ground black pepper, to taste
Pinch of brown sugar, optional
6 (1¼-in/3 cm) thick Reverent Acres water buffalo steaks
In a large cast iron pan, melt 2 tablespoons (30 mL) butter. Add shallots and sauté over medium heat until soft but still clear. Increase heat to high. Add wine and boil until reduced to ¼ cup (60 mL). Add beef broth. For a little more robust herb flavour add thyme. Cook until reduced to 1 cup (250 mL). Strain. Taste. Add salt, pepper and a pinch of brown sugar if you wish. Set aside.
BBQ steaks on greased grill or pan fry in an oiled, cast iron pan until done as you like. In small saucepan, reheat Merlot Demi Gaze and whisk in remaining 2 Tbsp (30 mL) butter. Drizzle over steaks and serve with fresh vegetables such as steamed green beans and fluffy whipped potatoes.
Makes 6 servings.
Recipe created by Food BC