Buffalo Rossini

Deselect All

1 whole Buffalo tenderloin

Truffled Potato Puree:

3 Idaho potatoes, peeled and large diced

1/2 black truffle, minced

1/4 cup heavy cream

2 tablespoons unsalted butter

Salt and pepper

1 tablespoon truffle oil

Red Onion Confit:

3 red onions, quartered lengthwise, cored, and fine julienned

1 tablespoon oil

1/4 cup red wine vinegar

1 tablespoon sugar

1/2 cup red wine

2 sprigs thyme

Red Wine Sauce:

2 cups red wine

1 sprig rosemary

1 bay leaf

1 tablespoon black peppercorns

1 cup veal stock

To finish:

4 (4-ounce) pieces foie gras

Salt and pepper

3 tablespoons butter

1 tablespoon chopped thyme

1/4 cup chopped chives