Buffalo Medallion With Caramelized Cauliflower, White Wine Demi, And White Truffle
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
47
Spice
59
Sweetness
38
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1
Salt1 cup
Freshly Grated Parmesan4 tbsps
Butter3 cloves
Garlic1 cup
White Wine (dry)1 cup
BeefDirections:
1
To make the cauliflower: Preheat the oven to 400 degrees F
2
Distribute the cauliflower evenly on a nonstick baking sheet, brush with the truffle oil, and season with salt, pepper, and a touch of nutmeg
3
Roast until tender and a little brown, and then sprinkle the Parmesan on top and return the pan to the oven to brown the cheese, about 3 minutes
4
To make the buffalo: Preheat the oven to 400 degrees F
5
Season the medallions with salt and pepper
6
Heat the butter and garlic in a large saute pan set over high heat
7
When the butter solids turn brown, add the buffalo medallions and sear, in batches if needed, until colored on both sides
8
Transfer the buffalo to a baking pan
9
Roast until medium rare or to your liking, 5 to 10 minutes, keeping in mind that buffalo meat is very lean and gets dry when cooked beyond medium doneness Meanwhile, return the saute pan to medium high heat, add the wine, and let it evaporate, stirring with a wooden spoon to deglaze the pan drippings stuck to the bottom of the pan
10
Add the demiglace, bring to a boil, and strain the sauce
11
Lastly, add some truffle oil and keep the sauce ready to serve
12
To serve: Place a buffalo medallion off-center on the plate, fan some cauliflower against it, spoon sauce over the top
13
Slice fresh truffle over everything and drizzle some olive oil over the top