• Season the steaks with salt and freshly ground pepper.
• You can either grill them or pan sear them in a skillet on your stove top. When done, remove them to a plate tented in foil to keep warm.

Making the sauce

• If you cooked the buffalo steaks in a skillet, use the same pan to make the sauce otherwise use a sauce pan. Melt the butter in the pan and sauté the shallots until they are translucent.
• Stir in the mustard, Worcestershire and demi glace.
• Add the Madeira wine, lemon juice and chopped fresh parsley. Reduce until the sauce is thick enough to coat a spoon.
• Finish by tasting and adjusting seasonings with salt and pepper.