Buffalo Tenderloin With Teton Black Bar-B-Que Sauce
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
39
Spice
50
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Roasted Garlic (pureed)2 tbsp
Olive Oil1 tbsp
Shallot (chopped)1 sprig
Thyme (stripped)1 tsp
Garlic (chopped)1 cup
Port Wine1 cup
Maple Syrup1 cup
Red Wine Vinegar1.5 cups
Worcestershire SauceDirections:
1
Buffalo Tenderloins: Lightly marinate buffalo tenderloins with fresh black pepper, kosher salt, roasted garlic, and 2 tablespoons olive oil for 2 hours in the refrigerator, then grill to desired doneness
2
Teton Black Bar-B-Que Sauce: To a saute pan, add 2 teaspoons olive oil, shallots, rosemary, thyme, and sage over medium heat until shallots just soften, about 2 minutes
3
Lastly, add garlic and continue sauteing until mixture has caramelized
4
Add the port wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon
5
Continue cooking until sauce is reduced by about half
6
Add berry preserves, syrup, vinegar, Worcestershire, and cornstarch slurry and bring to a boil for 3 minutes, stirring constantly
7
Pour through a fine strainer and season with fresh ground black pepper and kosher salt
8
Serve grilled buffalo tenderloin and sauce with braised spinach and your favorite potato