Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Rib-Eye Steaks with Bison Spices
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Biftecks-faux-filet-epices-bison-5178.jpg
PT10M
PT15M
PT25M
Rosemary infusion:Warm the wine over low heat. Add the rosemary and let infuse for 5 minutes. Blend in the demi-glace and simmer for 5 minutes. Set aside. Bison spicesCrack the peppercorns and juniper berries together. Sprinkle the spice blend over the steaks. In a frying pan over medium-high heat, sauté the rib-eye steaks 2 at a time in half the oil for 2 to 3 minutes per side. Remove. Keep warm. Serve with the rosemary infusion.
4
Chef José Trottier
4
1
4
4
bison spices:
2 tsp. (10 mL) black peppercorns
2 tsp. (10 mL) juniper berries
1/4 cup (60 mL) olive oil
4 x 5 1/2 oz (4 x 160 g) rib-eye steaks
Rib-Eye Steaks with Bison Spices
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
rosemary infusion:
-
1/4 cup
(60 mL)red wine
-
2 to 3 sprigs
fresh rosemary
-
1/2 cup
(125 mL)reconstituted demi-glace sauce
-
bison spices:
-
2 tsp.
(10 mL)black peppercorns
-
2 tsp.
(10 mL)juniper berries
-
1/4 cup
(60 mL)olive oil
-
4 x 5 1/2 oz
(4 x 160 g)rib-eye steaks
Preparation
Rosemary infusion:
Warm the wine over low heat. Add the rosemary and let infuse for 5 minutes. Blend in the demi-glace and simmer for 5 minutes. Set aside. Bison spices
Crack the peppercorns and juniper berries together. Sprinkle the spice blend over the steaks. In a frying pan over medium-high heat, sauté the rib-eye steaks 2 at a time in half the oil for 2 to 3 minutes per side. Remove. Keep warm. Serve with the rosemary infusion.
Source :
Chef José Trottier
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
