Wood Grilled Buffalo Tenderloin With Wild Mushrooms And Port Wine Sauce
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
48
Spice
61
Sweetness
53
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Yellow Onion (diced)1 cup
Carrot (diced)1 cup
Celery (diced)30 g
Canola Oil2 cups
Red Wine4 sprigs
Thyme3 sprigs
Italian Parsley1
Salt24 small
Shallot2 tbsps
Olive Oil1 tbsp
Thyme Leaves1360 g
Unsalted Butter (chopped)1 cup
Half-And-Half1 tsp
Garlic (minced)1 cup
Crumbled Blue CheeseDirections:
1
Place the onion, carrot, and celery with the canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized
2
Deglaze the pan with the port wine and red wine and cook until most of the wine has been absorbed
3
Add veal stock and simmer for 1 hour
4
Strain, return to the saucepan and add thyme and parsley, simmer for 5 minutes
5
Strain the thyme and parsley, return back to the pot and let simmer for about 30 minutes or until reduced to 1 1/2 cups
6
Season with salt and pepper to taste, strain through a fine-mesh sieve
7
Keep warm
8
Preheat oven to 350 degrees F
9
Place shallots in an oven proof pan with the olive oil and cover with aluminum foil
10
Roast for 1 hour or until tender
11
Toss with thyme and parsley and season with salt and pepper
12
Keep warm
13
Place the potatoes in a large saucepan and add enough cold water to cover
14
Salt the water and bring to a rolling boil over high heat
15
Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a knife
16
Drain and place on a cookie sheet
17
Place in the oven for 3 to 5 minutes, until excess moisture is evaporated
18
Rice the potatoes in a food mill or a ricer into a bowl
19
Add butter and mash with a potato masher
20
In a small saucepan, bring 1/2 cup half-and-half to a boil
21
Add to the potatoes, stirring gently until the desired consistency
22
Do not over mix the potatoes
23
Season with salt and pepper
24
Cover and set aside
25
Preheat a large saute pan on medium height heat
26
Add oil and saute mushroom for 2 to 3 minutes
27
Stirring often
28
Once mushrooms become tender add garlic
29
Saute for 1 minute
30
Set aside for platting
31
Mushrooms maybe sauteed a day in advance
32
Place an additional 1/2 cup of half-and-half in a small saucepan and bring to a boil
33
Add blue cheese and blend with a hand held blender prior to serving
34
To assemble preheat the grill
35
Season buffalo with salt and pepper and place on the grill
36
Grill the steaks for 2 to 3 minutes on both sides for medium rare, or until preferred doneness
37
Remove steaks from grill and let rest
38
On a dinner plate place a small circle of mushrooms in the center of the plate
39
Place a quenelle of mashed potatoes in the center of the mushrooms, on top of the potatoes place the buffalo
40
Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo
41
Blend the blue cheese cream until nice and frothy, and then spoon over buffalo