• 1 Tbs. plus 1 tsp. unsalted butter
• 6 ounces mushrooms, quartered
• vegetable oil spray
• 4 bison - 9 oz. ribeye steaks
• 1/8 tsp. salt (optional)
• 2 shallots, chopped
• 3/4 cup dry red wine or chicken stock
• 1/4 cup parsley, chopped

Melt half the butter in a heavy nonstick skillet over medium high heat. Sauté mushrooms 5 minutes, stirring frequently, or until softened. Remove from heat and set aside. Spray vegetable oil in a heavy nonstick skillet. Add remaining butter and melt over high heat. Season steaks with salt and pepper to taste. Sear 1 minute per side. Reduce heat to medium and sauté 2 minutes per side for medium done meat. Transfer steaks to a platter and keep warm. Discard all but 1 Tbs. drippings from skillet. Sauté shallots in same skillet 2 minutes or until softened. Add wine to skillet, stirring with a wooden spoon to deglaze. Boil 3 minutes or until liquid is thick and syrupy. Stir in parsley and mushrooms. Cook until heated throughout. Season with pepper to taste. Serve sauce over steaks.

Per serving: calories 537, fat 18.6g, 34% calories from fat, cholesterol 212mg, protein 76.6g, carbohydrates 4.6g, fiber 1.1g, sugar 0.9g, sodium 139mg, diet points 12.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 0.0, Lean meat: 11.5, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Zinfandel, or Burgundy.