|Mushroom & Herb Bison Rib Eye
2 TBS Soy Sauce
2 TBS Olive Oil
1 tsp Minced fresh Oregano, or 1/2 tsp. Dried Oregano leaves
1 tsp Minced fresh Tarragon, or 1/2 tsp. Dried Tarragon leaves
Few drops Tabasco Sauce
Few drops Worcestershire Sauce
2 Bison Steaks (8 to 10 oz. ea)
1/2 lb. mixed fresh Mushrooms, sliced
3 TBS Butter or Olive Oil
Salt and freshly ground Black Pepper to taste
Fresh Oregano or Thyme sprigs for garnish
Combine all ingredients for marinade and marinate steaks for 2 to 3 hours at room temperature. Remove steaks from marinade and pat dry with paper towels.
In large skillet, saute mushrooms in 1 TBS of butter for 2 to 3 minutes. Remove from pan and keep warm. Add remaining 2 TBS butter to skillet and saute bison steaks until rare, just a couple minutes per side. Season with salt and pepper. Serve steaks topped with sautéed mushrooms. Garnish with oregano sprigs.