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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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BISON RIB EYE STEAK

From: BISTRO 19 - Chef Jessica Gibson
Primary category: Steel City Chefs

INGREDIENTS

4 - 10 ounce bison rib eye steaks
salt & pepper
Shallot Marmalade:
8 shallots, thinly sliced
1/2 cup red wine
1/4 cup red wine vinegar
1 cup brown sugar
salt and pepper
Stilton Butter
1/2 cup heavy cream
1/4 cup white wine
1/2 pound butter
1/2 cup blue cheese
PREPARATION
Season rib eyes with salt and pepper and grill over medium high heat for 4 minutes each side for medium rare.
Sauté shallots over medium heat until soft and deglaze with liquids and sugar. Cook down until syrupy and season with salt and pepper.
For butter sauce
Heat cream and wine together over medium heat and reduce by half. Slowly whip in butter 2 tablespoons at a time until melted. Finish with blue cheese.
Serve with braised cabbage pierogi and asparagus.

ingredients(s): rib eye steaks,

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