Bison fillet with caramel chili sauce

Ingredients for 4 servings:

• 4 steak(s) (bison), also works well with roast beef
• ½ tsp salt
• pepper
• butter
• 1 oil
• 3 chili peppers, red, pitted
• 1 dl meat broth
• 3 tbsp white wine
• 35 g candy(s) (caramel), preferably soft
• 1 tsp sauce thickener, light
• 1 dl cream (half cream), or whipped cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Meat: Remove steaks from the refrigerator about 30 minutes before cooking. Heat the clarified butter in a pan and sear the meat for about 1 minute on each side. Reduce the heat slightly and sear the meat for another 2-3 minutes on each side, seasoning to taste. Sauce: Bring the stock and wine to a boil. Add the caramel candies and simmer, stirring constantly, until the candies have completely dissolved. Reduce the sauce to about 1 dl, stir in the sauce thickener, and simmer for a further 2 minutes. Deseed 1 chili pepper and chop very finely. Remove the pan with the sauce from the heat, stir in the finely chopped chili pepper, and add the single cream. Add more salt to taste. Garnish: Deseed 2 chili peppers and cut into thin strips lengthwise. Heat a little oil in a pan and briefly sear the strips. Arrange the steaks on a plate, scatter the fried peppers on top, and then drizzle with some of the sauce. This is best served with noodles and carrots.