Full Circle's Tenderloin Steaks with Mustard Lime Sauce

Sauce:

First, make buffalo soup stock. Add 3 lbs of buffalo soup bones to medium-sized pot of boiling water; simmer for 1-3 hours. In a heavy saucepan, combine mustard, basil, lime juice, wine, and stock. Stir occasionally over high heat until mixture reduces by one third. Add cream and further reduce, until sauce slightly thickens. Add the chilled butter and whisk well. Remove from heat and keep warm.

Steak:

Lightly season buffalo steaks with salt and pepper. Place on a hot grill; cooking grate should be about 5" from coals. Grill buffalo steaks 4 minutes per side, turning once. Transfer steaks to serving plates; drizzle with sauce.

	Full Circle's Buffalo Tenderloin Steaks with Mustard Lime Sauce

	Ingredients:	Cooking Instructions:
	2 lbs bison tenderloin steak (4 - 1/2 lb steaks) 1 T fresh basil, finely chopped 3 tsp dijon mustard 2 T lime juice 1/4 cup white wine 1/2 cup buffalo or beef soup stock 2 T cream 2 T chilled butter	Sauce: First, make buffalo soup stock. Add 3 lbs of buffalo soup bones to medium-sized pot of boiling water; simmer for 1-3 hours. In a heavy saucepan, combine mustard, basil, lime juice, wine, and stock. Stir occasionally over high heat until mixture reduces by one third. Add cream and further reduce, until sauce slightly thickens. Add the chilled butter and whisk well. Remove from heat and keep warm. Steak: Lightly season buffalo steaks with salt and pepper. Place on a hot grill; cooking grate should be about 5" from coals. Grill buffalo steaks 4 minutes per side, turning once. Transfer steaks to serving plates; drizzle with sauce.