John Myers
Cooking: Bison Steak with Potato Gratin
The perfect cooking: bison steak with potato gratin recipe with a picture and simple step-by-step instructions.
- 2 Bison steak
- Salt and pepper
- 4 Potatoes
- 125 ml Sherry medium
- 100 ml Gravy
- 1 Tl Sugar
- 3 El Balsamic vinegar old
- 100 g Ice cold butter
- Milk
- Cream
- 2 toes Garlic
- Olive oil for frying
- 1 E Soft butter
- Salt the steaks and fry them on all sides in hot olive oil. Now pepper and let steep in the oven at 70 ° C for 90 minutes.
- Brush a casserole dish with butter, cut the potatoes into thin slices and put them in the tin, squeeze out a clove of garlic, add salt and pepper and mix everything together. Fill up with enough milk and cream in equal parts until the potatoes are well covered. Cover everything with aluminum foil and first let the potatoes become almost soft at 180 ° C. Now remove the foil and finish cooking the potatoes.
- Deglaze the gravy with sherry, add the garlic clove with the peel, the sugar, the balsamic vinegar and the stock, and let everything boil down. Finally stir in the cold butter and season if necessary.
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