How to Make a Tasty Sauce Diane For Buffalo Steak
You might wonder why I chose buffalo meat over beef for this recipe. One, I thought "Buffalo Steak Diane" has a better ring than "Beef Steak Diane," I wanted to let you know buffalo steaks and roasts are readily available nowadays.
Buffalo meat also has advantages: It is lower in calories and fat, has a wonderful flavor, and is very tender.
American bison meat, often called bison, has a distinct and rich flavor that is often described as slightly sweeter and richer than beef. The taste of bison meat can vary depending on factors such as the age of the animal, its diet, and how it's prepared. However, in general, bison meat is known for its:
- Richness: Bison meat has a pronounced richness that comes from its marbling and the grassy diet many bison are raised on. This richness contributes to its flavor profile and makes it quite satisfying.
- Slight Sweetness: Many people find bison meat to have a subtle sweetness to it, which adds to its appeal and sets it apart from beef.
- Lean Texture: Bison meat is leaner than beef, which means it tends to be slightly firmer and less fatty. However, when cooked properly, it can still be quite tender and juicy.
- Earthy Undertones: Some describe bison meat as having earthy undertones, which can add complexity to its flavor profile.
Buffalo meat is prized for its unique taste, tenderness, and health benefits. It's often considered a gourmet option and is enjoyed in various culinary preparations, from burgers and steaks to roasts and stews.
Don't Overcook the Buffalo
To roast American buffalo meat in a way that ensures it stays moist and flavorful, follow these steps:
- Choose the Right Cut: Select a cut of bison meat that is well-suited for roasting, such as a ribeye roast, sirloin roast, or tenderloin. These cuts tend to have more marbling and are inherently tender, making them less likely to dry out during cooking.
- Preparation: Before roasting, allow the bison meat to come to room temperature for about 30 minutes. This helps ensure more even cooking. Season the meat generously with salt, pepper, and any desired herbs or spices. You can also marinate the meat for added flavor and moisture retention.
- Use a Meat Thermometer: Invest in a meat thermometer to monitor the bison meat's internal temperature accurately. This will help prevent overcooking and ensure the meat remains juicy. The USDA recommends cooking bison to an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Low and Slow Cooking: Roast the bison meat at a moderate temperature (around 275°F to 325°F or 135°C to 163°C) to avoid drying it out. Cooking at a lower temperature allows the meat to cook more slowly and evenly, resulting in a tender and juicy roast. Avoid high heat, as it can cause the meat to become tough and dry.
- Baste Occasionally: Basting the bison meat with its own juices or a flavorful liquid (such as broth, wine, or a marinade) can help keep it moist during roasting. Baste the meat every 30 minutes or so to add moisture and enhance flavor.
- Resting Period: Allow the roasted bison meat to rest for 10 to 15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, producing a juicier and more flavorful roast.
By following these tips, you can roast buffalo meat to perfection, ensuring it remains tender, moist, and delicious.
Sauce Diane
Sauce Diane is a classic French sauce known for its rich, flavorful profile. It is often served with grilled or sautéed meats, particularly venison or steak. This sauce is characterized by its combination of mushrooms, shallots, Dijon mustard, Worcestershire sauce, and heavy cream, resulting in a savory and slightly tangy taste.
The preparation of Sauce Diane typically involves sautéing finely chopped shallots and mushrooms in butter until they are tender and fragrant. Then, Dijon mustard and Worcestershire sauce are added to the pan, infusing the mixture with depth and complexity. Heavy cream is incorporated to create a creamy texture, which helps to bind the flavors together and add richness to the sauce. Finally, the sauce is seasoned with salt, pepper, and sometimes a splash of brandy or Madeira wine for additional depth of flavor.
Sauce Diane is often served drizzled over grilled or pan-seared meats, adding a burst of flavor and moisture to the dish. Its versatility also allows it to be paired with other proteins, such as chicken or pork, making it a popular choice in both fine dining establishments and home kitchens. With its decadent taste and elegant presentation, Sauce Diane remains a beloved classic in the world of French cuisine.
If you want to learn more about pepper mills and how to choose a good one for your kitchen, read my article, How to Choose a Good Pepper Mill. If you want to learn more about Demi Glace and how professional chefs use it to prepare classic sauces like this one, see my Demi Glace Recipe.
📖 Recipe
Buffalo Steak Diane Recipe
Ingredients
For the Steaks
- 4 buffalo steaks your choice of sirloin or tenderloin
- salt and freshly ground pepper
For the sauce
- 1 ounce butter = ¼ stick
- ¼ cup finely chopped shallots
- 1½ tablespoons Dijon mustard
- 1½ tablespoons Worcestershire sauce
- 8 ounces demi glace
- ¼ cup Madeira
- 2 teaspoons lemon juice freshly -squeezed
- 2 tablespoons parsley finely chopped
- salt & freshly ground pepper to taste
Instructions
- Season the steaks with salt and freshly ground pepper.
- You can either grill them or pan sear them in a skillet on your stove top. When done, remove them to a plate tented in foil to keep warm.
Making the sauce
- If you cooked the buffalo steaks in a skillet, use the same pan to make the sauce otherwise use a sauce pan. Melt the butter in the pan and sauté the shallots until they are translucent.
- Stir in the mustard, Worcestershire and demi glace.
- Add the Madeira wine, lemon juice and chopped fresh parsley. Reduce until the sauce is thick enough to coat a spoon.
- Finish by tasting and adjusting seasonings with salt and pepper.
Notes
Gene
Which variety of Madeira wine are you recommending? Malvaisia-Sweet, Bual-Less Sweet, Verdelho-Semi Dry or Sercial-Dry?
The Reluctant Gourmet
Hey Gene, great question. If you do a search for dry versus sweet Madeira wine for cooking and making sauces, you are going to find equal arguments for each. I really think it has to do with the recipe and your personal tastes. For the sauce with this Steak Diane recipe, I would tend to go dry but that's just my personal opinion.