Garlic-Pepper Encrusted Buffalo Steaks With Wild Mushroom Sauce

• 2 -4 tablespoons olive oil
• 2 lbs fresh assorted wild mushrooms, washed and sliced or 1 lb dried mushroom, rehydrated and sliced
• 4 large garlic cloves, minced
• salt, to taste
• pepper, to taste
• 1 cup merlot
• 4 basil leaves, minced
• 1 sprig thyme, minced (leaves only)
• 12 cup veal demi-glace
• 1 tablespoon butter
• 12 cup olive oil
• 3 tablespoons garlic, minced
• 4 (8 ounce) bison new york strip steaks
• 2 tablespoons black peppercorns
• 2 tablespoons white peppercorns
• 2 tablespoons red peppercorns
• 1 tablespoon green peppercorn

1. In a large skillet, over medium heat, season mushrooms and garlic with salt and pepper and saute in olive oil, stirring constantly for 2-3 minutes.
2. Turn heat down to low and add wine.
3. Simmer briefly.
4. Stir in basil, thyme, and demi-glace.
5. Cook long enough to heat through.
6. Remove from heat and add butter.
7. Stir until butter melts and adds a creamy consistency to sauce.
8. Mix olive oil and garlic together, and rub mixture all over the steaks.
9. Mix together black, white, and red peppercorns and crush in a spice grinder or clean coffee grinder.
10. Crush green peppercorns with side of knife and combine with the rest of the cruched peppercorns.
11. Spread peppercorns evenly over a large plate.
12. Roll steaks through peppercorns so that you coat just the sides (not the top or bottom) of each steak.
13. Over a very hot grill, cook steaks to desired doneness (remember they'll cook fast, about 2/3 the time it takes to cook beef, and rare to medium rare is best; they're likely to turn out tough and dry if you cook them past medium, so be careful not to overcook).
14. Serve steaks with sauce.

mushrooms, garlic, salt, pepper, merlot, basil, thyme, veal demiglace, butter, olive oil, garlic, bison new york, black peppercorns, white peppercorns, red peppercorns, green peppercorn

Taken from www.food.com/recipe/garlic-pepper-encrusted-buffalo-steaks-with-wild-mushroom-sauce-151521 (may not work)