Jul 13 2026
Restaurants›Le Pégase›Bavette De Bison, Sauce Champignons Recipe

Bavette De Bison, Sauce Champignons Recipe

Inspired by Le Pégase
Time1h
Serves2

Bavette de bison accompagnée d'une sauce aux champignons.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bavette de Bison

Sauce Champignons

Method

Prepare the Bison

  1. 1

    Season the Bison

    Rub the bison bavette with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes.

  2. 2

    Cook the Bison

    Heat a grill or skillet over medium-high heat. Cook the bison for about 4-5 minutes on each side for medium-rare. Remove from heat and let it rest for 5-10 minutes before slicing.

Prepare the Mushroom Sauce

  1. 3

    Sauté the Aromatics

    In a skillet, melt the butter over medium heat. Add the shallots and garlic, sautéing until fragrant and translucent.

  2. 4

    Cook the Mushrooms

    Add the sliced mushrooms to the skillet. Cook until they release their moisture and start to brown, about 5-7 minutes.

  3. 5

    Deglaze and Finish the Sauce

    Pour in the white wine and let it simmer for 2-3 minutes. Stir in the heavy cream, parsley, salt, and black pepper. Cook for an additional 5 minutes until the sauce thickens.

Serve

  1. 6

    Plate the Dish

    Slice the rested bison bavette and serve it topped with the mushroom sauce. Garnish with additional parsley if desired.

More from Le Pégase