Buffalo Tenderloin with Teton Black Bar-B-Que Sauce
- 2 cups diced yellow onions
- 1 cup diced carrots
- 1 cup diced celery
- 2 tablespoons canola oil, plus 1-ounce
- 6 cups ruby port wine
- 2 cups red wine
- 6 cups veal stock or brown chicken stock
- 4 sprigs fresh thyme, plus 1 tablespoon thyme leaves, picked from stem
- 3 sprigs fresh Italian parsley, plus 1 tablespoon chopped parsley leaves
- 24 small shallots
- Salt and pepper
- 2 tablespoons olive oil
- 2 3/4 pounds Yukon Gold potatoes, sliced (2-inch thickness)
- 3/4 pound unsalted butter, chopped
- 1/2 cup half-and-half, plus 1/2 cup
- 1/2 pound mixed wild mushrooms, sliced (1/2-inch thickness)
- 1 teaspoon minced garlic
- 1/2 cup crumbled bleu cheese
- 4 (5-ounce) buffalo fillets
Place the onion, carrot, and celery with the 2 tablespoons canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized. Add the port wine and red wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon and continue to cook until most of the wine has been absorbed. Add veal stock and simmer for 1 hour. Strain and return to the saucepan. Add thyme and parsley and simmer for 5 minutes. Strain the thyme and parsley sprigs and return back to the pot and let it simmer for about 30 minutes or until reduced to 1 1/2 cups. Season with salt and pepper, to taste, and strain through a fine mesh sieve. Keep warm.
Preheat oven to 350 degrees F. Place the shallots in an oven proof pan with the olive oil and cover with aluminum foil. Roast for 1 hour or until tender. Toss with thyme leaves and chopped parsley and season with salt and pepper. Keep warm.
Place the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a rolling boil over high heat. Reduce the heat and simmer for about 15 minutes or until the potatoes are tender when pierced with a knife. Drain and place on a cookie sheet. Place in the oven for 3 to 5 minutes until excess moisture is evaporated. Rice the potatoes in a food mill or a ricer into a bowl. Add the butter and half-and-half to the potatoes and stir gently to until desired consistency is achieved. Do not overmix the potatoes and season with salt and pepper. Cover and set aside.
Preheat a large saute pan on medium high heat. Add 1-ounce of oil and saute mushrooms for 2 to 3 minutes stirring often. Once mushrooms become tender add garlic. Saute for 1 minute and set aside for platting. (Mushrooms may be sauteed a day in advance.) Place the remaining 1/2 cup of half-and-half in a small saucepan and bring to a boil. Add bleu cheese and blend with a hand held blender prior to serving.
To assemble. Preheat grill. Season buffalo with salt and pepper and place on the grill. Grill steaks for 2 to 3 minutes on both sides for medium rare or continue cooking longer until achieving desired doneness. Remove steaks from grill and let rest. On a dinner plate place a small circle of mushrooms in the center of the plate. Place a small amount of mashed potatoes in the center of the mushrooms and place the buffalo on top of the potatoes. Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo. Blend the bleu cheese cream until it's nice and frothy, then spoon over the buffalo.
Recipe courtesy of Jason Knibb, Sundance Restaurant
Recipe courtesy of Bobby Flay
Recipe courtesy of Robert Irvine