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Bison Steak au Poivre

Bison Steak Au Poivre

If you don’t have bison, this recipe is still great with beef steaks. If you want, deglaze the pan with stock, wine, or brandy.


  • 4 beef or bison steaks, about ¾-inch thick
  • 4 Tbsp black pepper, cracked
  • 1 tsp thyme
  • Salt to taste
  • 1 Tbsp clarified butter or coconut oil
  • 4 scallions, chopped
  • 1 splash olive oil


  1. 1

    Pat steaks dry with a paper towel. Crack pepper in a mortar. Sprinkle the pepper and thyme evenly on lamb. Tap gently with your hands so they stick well. Salt and pepper; let stand 15 minutes before cooking.

  2. 2

    Heat a large pan on medium. Add clarified butter, then the steaks. Pan-fry on one side, about 2 minutes for a rarer steak. Flip and cook for 2 more minutes.

  3. 3

    Place steaks on a clean plate. Put shallots in a bowl with a spoonful of clarified butter if needed. Stir while scraping the plate to unstick the cracked pepper. After 1 or 2 minutes, when the shallots are cooked, pour ¼ cup water into the pan and stir for 15 seconds until it is evaporated. Pour shallots on the steaks and splash some olive oil on top.

A variation of the Pan-fried Provençal Lamb from The Spice Trekkers Cook at Home