Beef & Bison Delight

Beef & Bison Delight, a woody-savoury spice blend for steak and braised roast

Beef & Bison Delight is our strong spice blend for high-quality beef and bison. Aromas of forest, dried porcini and herbs underline the meat's own full flavour without masking it. It suits quick-fried steak just as well as long-braised roasts. Made and packed in our workshop in Klingenberg am Main.

How to use

Sprinkle on steaks, entrecôte, rib-eye, bison steak or roast beef before frying or grilling. For braised roasts and ragouts, work it into the braising base. Also with quick-fried liver, burger patties and steamed root vegetables.

Important: salt only just before the end of cooking or after searing – the blend itself already brings plenty of depth.

Recipe: reverse-seared rib-eye

This keeps the steak pink from edge to edge and gives it an aromatic crust.

Ingredients for 2:

• 2 rib-eye steaks (approx. 350 g each, 4 cm thick)
• 2 tsp Beef & Bison Delight
• 1 tbsp clarified butter
• 2 sprigs rosemary, 1 garlic clove
• fleur de sel to taste

Method: Take the steaks out of the fridge 1 hour before cooking and rub with Beef & Bison Delight. Cook in the oven at 100 °C on a rack until the core temperature reaches 50 °C (about 40 to 50 minutes). Heat clarified butter in a pan until very hot and sear the steaks with rosemary and garlic for 1 minute per side. Let rest briefly and season with fleur de sel.

Why this Beef & Bison Delight? When seared, the five pepper varieties and the dried porcini form a savoury-woody crust that carries the strong flavour of beef and bison instead of masking it.

What's in it?

The backbone is five pepper varieties – Tellicherry, long pepper, white pepper, Szechuan and cubeb pepper – for savoury warmth and fine heat. Dried porcini and tomato flakes bring woody umami depth, juniper berry, rosemary and thyme provide resinous herb notes. Garlic, chili, clove and cardamom round off the blend.

At a glance

• A strong spice blend especially for beef and bison
• With dried porcini and five pepper varieties
• Woody-savoury with resinous herb depth
• For steak, braised roast and ragouts
• No flavour enhancers, anti-caking agents or additives

Goes well with

For steak lovers: BBQ Beef and the pepper blend Mélange Noir. For braises: Förster's braising pot. A salt for the finish: fleur de sel or the smoky chili salt. More in the spice blends.

Frequently Asked Questions

What is Beef & Bison Delight suited to?
For all strong beef and bison dishes: steak, entrecôte, rib-eye, roast beef, bison steak, but also braised roast, goulash and ragouts. The woody-mushroom note goes especially well with dark meat.

When do I add the blend?
For steaks, sprinkle on before frying or grilling. For braises, work it into the base so the aromas develop over the long cooking time.

Is the blend hot?
Mild to medium. The fine heat comes from chili and Szechuan pepper but doesn't dominate – the meat stays the star.

What makes the porcini so special?
Dried porcini bring a natural umami depth and a woody note that intensifies the hearty flavour of beef and bison.