Author: Bob and Robin Young

Source: Bob Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

For the Buffalo Steaks

1

Mix all of the steak marinade together. Place steaks in a zip lock bag and coat with the marinade. Place in the refrigerator for 8 hours or more, turning at least once.

2

Bring to room temperature before grilling.

3

Grill the steaks over med-low heat, turning just once. For med rare, just let the juices flow while cooking. You don't want to over cook buffalo so be careful not to cook them much past medium-rare.

4

When done, remove them to a plate tented in foil to keep warm and to let them rest for 10 minutes before slicing.

For the Sauce Diane

1

In a saucepan, melt the butter and sauté the shallots until they are translucent. Stir in the mustard, Worcestershire and demi glace.

2

Add the Madeira wine, lemon juice and chopped fresh parsley. Reduce until the sauce is thick enough to coat a spoon, about 15 minutes on simmer. Finish by tasting and adjusting seasonings with salt and pepper.