It is even more delicious than it looks! 

Here's how you make it:

Grass feed Bison 8 oz, rub with 1 table spoon of oil, apply generous amount of crushed peppercorns (1 tablespoon) sear on high heat, 3-4 minutes per side, allowing 2-3 minutes to
rest. (suggest using)

 

For the brandy peppercorn
sauce

Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile,
melt butter in large skillet over medium-high heat. Add chopped shallots to
same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1
cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until
mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste
with salt & black pepper. Spoon sauce over steaks and serve.

 

Caramelized cauliflower; cut into small flowerets, toss with melted butter, and 1 teaspoon
of brown sugar. Roast at 400 degrees for 7 minutes, and serve, or until it
starts to caramelize. Serve

 

Sweet potato frites,

Cut into ¼ in sticks (like French fries), let soak in water overnight. Pat dry with towel.
Fry to crisp, just before serves. Season with Salt & pepper.

 

Todd Kimm from CSPS dropped by to fill us in on 3 nights of live music downtown this weekend.  Country Star Michael Johnson will be on stage tomorrow night, Meg Hutchinson comes to town Saturday night and Meklit Hadero performs Monday night.  Find out more, and get your tickets here!