Charred Buffalo Medallions with Coffee Bbq Sauce

Total Time:
1 hr 5 min
20 min
45 min

4 to 6 servings

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/12 pounds tenderloin of buffalo (American Bison), cut into 1-inch-thick medallions
  • Salt and pepper to taste
  • 1 small vidalia onion, cut into a 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)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • (Copyright Michael Lomonaco 1997, All Rights Reserved, Used With Permission)
  • 1/2 cup very strong black coffee, espresso preferred
  • 1 cup ketchup
  • 1/2 cup red wine vinegar
  • 1/2 cup firmly packed dark brown sugar
  • 1 onion, peeled and chopped - about 1 cup
  • 2 cloves garlic, peeled and crushed
  • 2 tablespoons dark molasses
  • 3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded (about 2 ounces or 4 to 5 tablespoons)
  • 2 tablespoons hot dry mustard mixed with 1 tablespoon water
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ground cumin seed
  • 2 tablespoons ancho chili powder
  • 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 bufffalo 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.

  • Yield: 1 1/2 cups

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