Chipotle Encrusted Bison with Port Wine Sauce

Bison or beef Tenderloin or Rib Eye steaks or roast (allow about 8 oz per person - also great with other beefsteaks and lamb)

1 part minced garlic

1 part olive oil

1 part Tony's Costillas con Chipotle seasoning

More Than Gourmet Red Wine Reduction Sauce*, or Port Wine Sauce - recipe follows**

 

Remove steak or roast from package - pat dry with paper towels.

 

Blend minced garlic with olive oil and rub heavily on bison steak or roast (increase amounts as needed). Sprinkle generously with Costillas con Chipotle seasoning, or optional seasoning blend - rest at cool room temperature for 2 hours, if time allows.

 

Grill steaks over direct medium high coals, searing about 3-4 minutes per side, transfer to indirect heat to finish - remove at 115-130 degrees internal. 

 

Rest covered on a plate - steaks about 5-10 minutes, roasts about 15 minutes. Slice thinly and transfer to serving plates. Drizzle with Wine Reduction sauce and serve garnished with berries. Wine pairing: choose a fruity California Red Zinfandel or an off dry Riesling.