- Yield: 4 servings
Grilled Buffalo Tenderloin with wild mushroom demi-glace, parsnip puree, smoked salt parsnip chip, grilled baby fennel, baby tomato salad
Recipe courtesy of Toby McCracken, Executive Chef, Stock Farm Club, Hamilton, Mont.
Ingredients
- For Buffalo Tenderloin
- 6 oz. buffalo tenderloins - 4, cut 1-in. diameter by 3 to 4 in. long
- kosher salt - 1/2 tsp.
- For Sous Vide Sachet
- Sprig Rosemary - 1
- Sprig Thyme - 1
- garlic cloves - 2, smashed
- parsley stems - 6
- For "Steak Shake" Seasoning
- kosher salt - 2 Tbsps.
- coarsely ground black pepper - 1 Tbsp.
- granulated garlic - 1 Tbsp.
- mesquite seasoning - 1/2 tsp.
- For Parsnip Puree and Parsnip Chip
- parsnips - 1lb. (peeled split in half, length-wise)
- smoked sea salt - 1 tsp.
- olive oil - 2 Tbsps.
- kosher salt - 1/2 tsp.
- white pepper - pinch
- butter - 2 ozs.
- heavy cream - 1/2 cup
- For Wild Mushroom Demi-Glace
- olive oil - 2 Tbsps.
- wild mushrooms - 1 1/2 cups (whole if small, or cut into 1/2-inch pieces if large. Morels or chanterelles are best for this dish)
- fresh garlic - 1 tsp., chopped
- fresh thyme - 1/4 tsp., chopped
- brandy - 2 Tbsps.
- red wine - 1/4 cup
- veal or beef stock - 1/4 cup
- demi-glace - 3/4 cup
- kosher salt - 1/4 tsp.
- ground Tellicherry pepper - 1/8 tsp.
- fresh parsley - 1 tsp., chopped
- For Garnish
- baby fennel - 6, core trimmed, tops trimmed, split in half, core intact
- olive oil - 2 tsps.
- “Steak Shake” seasoning - 1 Tbsp. (see recipe above)
- assorted baby tomatoes - 1 cup, split in half through stem
- fresh thyme - 1/4 tsp., chopped
- fresh parsley - 1 tsp., chopped
- extra virgin olive oil - 2 tsps.
Instructions
For Buffalo Tenderloin:
- Roll in plastic wrap. Cut into 3-inch pieces.
For "Steak Shake" Seasoning:
- Mix all ingredients in a bowl and adjust seasonings to taste as needed.
Procedure:
- Sprinkle buffalo evenly with 1/2 tsp. kosher salt. Let set for 30 minutes and towel dry.
- Set one sous vide tank to 125º F. and one tank to 185º F.
- Cryovac buffalo portions with a piece of sachet between each loin, then refrigerate.
- Set fryer to 300º F. For the parsnip chips, cut the parsnip in half and slice 16 pieces paper-thin on meat slicer, into long strips that show the natural shape of the parsnip.
- Fry parsnips in the fryer until golden brown. Remove to paper towel-lined pan and sprinkle generously with smoked sea salt.
- For the parsnip puree, cut remaining parsnips into 1/4-inch half-moon slices and toss with the olive oil and salt and pepper.
- Cryovac the parsnips and place in the 185º F. tank for 60 to 90 minutes, until extremely soft.
- Once parsnips are soft, run through a 3-4 mm food mill with butter, then place in blender with cream and blend until smooth and velvety. If puree seems too thick, add more cream and blend. Hold warm, or cool and reheat.
- For the garnish, toss fennel with 2 tsp. olive oil and Steak Shake, then cryovac. Place in the 185º F. tank for 90 to 120 minutes or until tender. Once tender, cool in bag in ice water bath.
- To finish the buffalo, place in 125º F. tank for 30 minutes.
- To make the sauce while the buffalo is cooking, preheat sauté pan on medium-high heat. Add oil and mushrooms to pan and sauté until golden brown. Add garlic and thyme and sauté until aromatic.
- Deglaze with brandy and red wine and reduce by half.
- Add stock, demi-glace, salt and pepper. Bring to a simmer and reduce to demi consistency; finish with parsley.
- Pre-heat grill to high heat, and spray and brush grill so it is clean and glossy.
- To finish the fennel, remove from bag and char until nice dark marks are achieved.
- To finish the buffalo, remove from bag, season generously with Steak Shake, place on hot part of grill and char on all sides.
- Cut each buffalo portion into three pieces and plate with parsnips, sauce and tomatoes.
