Recipe courtesy of Kevin Gries
Buffalo Tenderloin with Teton Black Bar-B-Que Sauce
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 879
- Total Fat
- 39
- Saturated Fat
- 15
- Carbohydrates
- 89
- Dietary Fiber
- 2
- Sugar
- 59
- Protein
- 39
- Cholesterol
- 164
- Sodium
- 935
- Total: 42 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 25 min
Ingredients
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
Directions
- 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.
- 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.
- Serve grilled buffalo tenderloin and sauce with braised spinach and your favorite potato.