Ruby's Buffalo Steak

Black and Blue Buffalo Steak (serves 4)

4 6 ounce buffalo tenderloin steaks (should be no problem for you Montanans!)
salt and pepper to taste
2 ounces olive oil
1 pint blueberries (if frozen, thaw and drain)
1 ounce fresh ginger, grated
1 pint veal or beef stock
2 shallots, chopped
1 clove garlic, chopped
5 sprigs of mint
1 Tablespoon sugar
4 ounces dry red wine

Onion Rings as Garnish
1 red onion, sliced thinly
1/2 cup flour
4 Tablespoons Old Bay Seasoning
1 Tablespoon paprika
1 Tablespoon garlic salt
1 teaspoon baking powder
1 cup whole milk
1 egg
2 cups Canola oil

Cooking the steak and sauce (This recipe is designed for the meat to be cooked rare. See directions for a medium wellness instruction.)
Season steaks with salt and pepper and let sit at room temperature for 15 minutes. Heat oil in a heavy bottom skillet on high heat. Sear all sides of steaks on high heat and remove from skillet. Add red wine to skillet and reduce for 5 minutes. Then reduce heat to medium and add sugar and continue to cook another 5 minutes. Now add all remaining ingredients (but not the onion ring ingredients) to the skillet. Cook on low heat for 15 minutes.

Onion Rings
Mix all dry ingredients together. Beat egg and milk together. Dip onion slices in the wet mixture and then dip in the dry mixture. Heat the Canola oil on high heat in a skillet. Put dipped onion slices in the hot oil. When they float, they are done (usually 3 minutes). Place on paper towels and let rest.

The steak sauce should still be warm in skillet. Place steaks back in sauce and bring to a simmer for approximately 6 minutes. If more liquid is needed, add a little water. (If you wish for your steak to be cooked longer, add water and cover and cook an additional 5 minutes).

Presentation:
Remove steaks from skillet. Place on center of plate. Top with steak sauce and place onions on top of the steak.

Chef's Suggestion: Serve with either saute spinach or steamed broccoli.