Charred Buffalo Medallions With Coffee Barbecue Sauce

Name: Charred Buffalo Medallions With Coffee Barbecue Sauce
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 1/2 pounds tenderloin of buffalo, cut into four 1-inch-thick medallions; Salt and pepper; 1 small Vidalia onion, cut into medium dice; 1/4 cup gold tequila; 1/4 cup lime juice; 1 cup rich beef or veal stock; 1/2 cup black coffee barbecue sauce (recipe follows)

Recipe from Michael Lomonaco

Adapted by William Grimes

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: Where the Deer and the Antelope Braise

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

1tablespoon olive oil
1tablespoon unsalted butter
1½pounds tenderloin of buffalo, cut into four 1-inch-thick medallions
Salt and pepper
1small Vidalia onion, cut into medium dice
¼cup gold tequila
¼cup lime juice
1cup rich beef or veal stock
½cup black coffee barbecue sauce (recipe follows)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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.
Step 3
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.