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Complimentary Recipe – Bison Ribeye with Onion Confit on Garlic Toasts 800-310-2360..........venisonamerica.com..........Email: venisonamerica@sbcglobal.net |
| Bison Ribeye with Onion Confit on Garlic Toasts | |
| For Onion Cofit: | |
| 1 pound | Onions (3) |
| 1 tsp. | Extra virgin olive oil |
| 1/2 cup | Beef broth |
| 6 Tbs. | Balsamic vinegar |
| 1 Tbs. | Packed brown sugar |
| 1 whole | Star anise |
| 2 @ | 8 oz boneless bison rib-eyes |
| 1 tsp. | Extra virgin olive oil |
| 1 | Garlic clove |
| 4 @ | 1/2 inch thick slices country style bread |
| Make onion confit: Halve the onions and cut each 1/2 lengthwise into 6 wedges. In a 2 QT heavy saucepan heat oil over moderately high heat until hot but not smoking and saute’ the onions, stirring, until the edges are golden brown, about 2 minutes. Stir in the remaining confit ingredients and simmer covered until the onions are tender, about 20 minutes. Remove the lid and simmer, stirring occasionally, until the liquid is slightly thickened and syrupy, about 10 minutes. Discard the star anise. Keep confit warm and covered. Preheat the oven to 450 degrees F. Trim the fat from the steaks and cut each steak into four equal pieces. Pat steak dry and season with salt and pepper. In a large non-stick skillet, heat oil over moderately high heat until hot but not smoking and brown steak on both sides. About 3 minutes total. Transfer the steak to a roasting pan, and roast in the middle of the oven for up to 5 minutes for medium rare. Remove the steak and let stand for 5 minutes. While the steak is roasting 1/2 the garlic clove. On a baking sheet in oven with the steaks or a toaster oven, toast the bread until golden brown. Immediately rub both sides of the bread with the garlic. Serve the steak and onion confit on toast. |
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Serves: 4
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