Buffalo Medallions Food

CHARRED BEEF MEDALLIONS WITH POBLANO-MARGARITA SAUCE

Steps:

• Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
• Remove the beef from the pan, place on a warm platter, and set aside.
• Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
• Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
• Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
• Serve the beef on a bed of sauce with corn pudding on the side.

CHARRED BUFFALO MEDALLIONS WITH COFFEE BBQ SAUCE

Steps:

• Heat the olive oil and butter in a large saute pan over medium heat. Season the buffalo medallions with salt and pepper and add to the hot pan. Turn the heat up to high and char both sides of the buffalo. To keep the buffalo rare to medium rare, cook quickly, turning once after the buffalo has browned on the first side.
• Remove the buffalo from the pan, place on a warm platter, and set aside.
• Add the diced onions to the saute pan. Spread out evenly and cook until caramelized.
• Working carefully away from the flame, add the tequila to the pan, deglaze by swirling the tequila and set again over low heat to reduce.
• Add the lime juice and reduce to almost dry before adding the stock. Reduce the stock by half over high heat and add the Barbecue Sauce. Cook for 2 minutes. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
• Serve the buffalo in a pool of sauce with corn pudding on the side.
• Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth and strain. This can be stored in the refrigerator for up to weeks in a covered container.

BUFFALO MEDALLION WITH CARAMELIZED CAULIFLOWER, WHITE WINE DEMI, AND WHITE TRUFFLE

Steps:

• To make the cauliflower: Preheat the oven to 400 degrees F.
• Distribute the cauliflower evenly on a nonstick baking sheet, brush with the truffle oil, and season with salt, pepper, and a touch of nutmeg. 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.
• To make the buffalo: Preheat the oven to 400 degrees F.
• Season the medallions with salt and pepper. Heat the butter and garlic in a large saute pan set over high heat. When the butter solids turn brown, add the buffalo medallions and sear, in batches if needed, until colored on both sides. Transfer the buffalo to a baking pan. 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. Add the demiglace, bring to a boil, and strain the sauce. Lastly, add some truffle oil and keep the sauce ready to serve.
• To serve: Place a buffalo medallion off-center on the plate, fan some cauliflower against it, spoon sauce over the top. Slice fresh truffle over everything and drizzle some olive oil over the top.

CHARRED BEEF MEDALLIONS WITH POBLANO MARGARITA SAUCE

Steps:

• Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
• Remove the beef from the pan, place on a warm platter, and set aside.
• Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
• Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
• Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
• Serve the beef on a bed of sauce with corn pudding on the side.

BUFFALO MEDALLIONS

Steps:

• In small skillet, melt butter until light brown.
• Reduce heat and saute medallions on both sides for 3-4 minutes or until done to your taste.
• Place medallions on preheated plate.
• Discard butter.
• Place skillet back on heat and deglaze with Jack Daniels.
• Immediately add veal stock and reduce to half over medium heat.
• Add cream, stir well and season to taste.
• Spoon sauce on plate and top with medallions.

CHARRED BUFFALO MEDALLIONS WITH COFFEE BARBECUE SAUCE

Steps:

• In a large saute pan over medium heat, combine the olive oil and butter. Season the buffalo medallions with salt and pepper to taste, then add to the hot pan. Turn the heat up to high, and quickly char both sides of the meat, 1 to 2 minutes a side for rare, 2 to 3 minutes for medium-rare. Remove to warm platter, cover with foil and set aside.
• Add onions to the pan, and saute over medium-low heat until softened and caramelized, about 5 minutes. Standing back from the flame, add tequila to the pan. Reduce heat to low, and stir to deglaze.
• When the liquid in the pan is reduced by about half, add the lime juice and simmer until the pan is almost dry. Add the stock, and simmer until it is reduced by almost half. Add the black coffee barbecue sauce. Simmer gently for 2 minutes, then add salt and pepper to taste. Serve the buffalo medallions in a pool of sauce.