Recipe courtesy of Kevin Gries

Buffalo Tenderloin with Teton Black Bar-B-Que Sauce

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  • Level: Intermediate
  • Total: 42 min
  • Prep: 15 min
  • Inactive: 2 min
  • Cook: 25 min
  • Yield: 6 to 8 servings
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6 to 8 (8-ounce) buffalo tenderloins

Freshly ground black pepper

Kosher salt

2 tablespoons pureed roasted garlic

2 tablespoons olive oil, plus 2 teaspoons (recommended: Pomace)

1 tablespoon chopped shallots

1 sprig rosemary leaves stripped from stem, coarsely chopped

1 sprig thyme, stripped

3 leaves sage, chopped

1 teaspoon chopped garlic

1/2 cup port wine

1 1/2 cups huckleberry preserves (may substitute Marion or blackberry preserves)

1 cup maple syrup

1/2 cup red wine vinegar

1 1/2 cups Worcestershire sauce

1/2 cup cornstarch slurry (3 tablespoons cornstarch mixed with 1/2 cup water)

Braised spinach and your favorite potato, for serving, optional


  1. Buffalo Tenderloins: Lightly marinate buffalo tenderloins with fresh black pepper, kosher salt, roasted garlic, and 2 tablespoons olive oil for 2 hours in the refrigerator, then grill to desired doneness.
  2. Teton Black Bar-B-Que Sauce: To a saute pan, add 2 teaspoons olive oil, shallots, rosemary, thyme, and sage over medium heat until shallots just soften, about 2 minutes. Lastly, add garlic and continue sauteing until mixture has caramelized. Add the port wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Continue cooking until sauce is reduced by about half. Add berry preserves, syrup, vinegar, Worcestershire, and cornstarch slurry and bring to a boil for 3 minutes, stirring constantly. Pour through a fine strainer and season with fresh ground black pepper and kosher salt.
  3. Serve grilled buffalo tenderloin and sauce with braised spinach and your favorite potato.