Buffalo Medallion with Caramelized Cauliflower, White Wine Demi, and White Truffle

Total Time:
1 hr 11 min
45 min
26 min

8 servings

  • Cauliflower:
  • 1 head cauliflower, cut into 1/4-inch thick slices
  • Truffle oil, for brushing
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 1 cup freshly grated Parmesan
  • Buffalo:
  • 8 (4-ounce) medallions buffalo fillet
  • Salt and freshly ground black pepper
  • 4 tablespoons butter
  • 3 cloves garlic
  • 1/2 cup dry white wine
  • 1 cup beef or veal demiglace
  • Truffle oil
  • Fresh white truffle (as much as your wallet allows)
  • Extra-virgin olive oil
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.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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