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  • Writer's pictureJJ Bison

Bison Peppered Hanger Steak


  • 2 tablespoons black peppercorns

  • 2 teaspoons white peppercorns

  • 2 teaspoons dried green peppercorns

  • 2 teaspoons fennel seeds

  • 1 1/2 - 2lb. Bison Hanger steak, trimmed & cut into 4

  • 2 tablespoons unsalted butter

  • 2 tablespoons vegetable oil

  • 3 tablespoons chopped shallots

  • 1/2 cup beef broth

  • 1/4 cup plus 2 tablespoons heavy cream

  • 1/4 cup Cognac or brandy

  • 2 teaspoons Dijon mustard

  • Salt


  1. In a heavy-duty sealable plastic bag or between 2 sheets of waxed paper, crush peppercorns and fennel seeds coarsely with bottom of a heavy skillet.

  2. Pat steaks dry and coat both sides with salt and peppercorn mixture.

  3. In a 10 inch heavy skillet heat butter and oil over moderate heat until hot but not smoking and cook steaks for 2 to 3 minutes on each side for medium rare.

  4. Transfer to plates and cover to keep warm.

  5. Pour of any excess oil from skillet and add shallots and 1/2 cup of broth and deglaze pan.

  6. Add cream and Cognac.

  7. Boil mixture, scraping up browned bits, until sauce thickens and coats the back of spoon, about 1 minute.

  8. Finish sauce by whisking in mustard.

  9. Taste and season sauce with salt, if necessary and spoon over steaks.


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