SIRLOIN BLEU CHEESE ALFREDO

Rich bleu cheese, pepper-encrusted steak medallions, and the subtle flavor of fresh garlic make this dish indulgently gourmet – a great dish for impressing even the most refined pallets.

• 2 (6oz.) top sirloin bison steaks, cut into 1″ medallions

• 1 tsp ground black pepper

• 4 tbsp vegetable oil

• 1/4 stick butter

• 6 garlic cloves, minced

• 1 1/2 cups heavy whipping cream

• 1/2 cup white wine

• 1/2 cup Parmesan cheese

• 1 (16oz.) package of fettuccine noodles (Follow manufacturer’s instructions)

• 1/2 lb bleu cheese crumbles

1. Season bison medallions with black pepper. Push pepper into the surface of the bison with your fingertips.

2. Preheat heavy-bottomed sauté pan on high for 3-4 minutes.

3. Heat vegetable oil in a sauté pan, and wait one minute for the oil to preheat. Add peppered medallions to hot oil and sauté, browning well on both sides, about 2 minutes per side. Remove medallions from the sauté pan, and place them on a platter in a warm place.

4. Add butter to a fresh sauté pan set on medium-high. When butter melts, add garlic, and turn the heat down to medium. Cook garlic until translucent and soft. About 4 minutes.

5. Add heavy whipping cream all at once. Add wine immediately, and stir well. Reduce heat to low, and cook for 15-20 minutes.

6. Add Parmesan cheese and turn off the heat, stirring cheese well to incorporate. Leave in the pan and on the burner to stay warm.

7. Cook pasta according to instructions. Drain when done, but do not rinse pasta. Place drained pasta on a serving platter. Top with Alfredo sauce, place peppered bison medallions on top of the sauce, and scatter top with bleu cheese as garnish.