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Charred Buffalo Medallions with Coffee Bbq Sauce Recipe

Charred Buffalo Medallions with Coffee Bbq Sauce Recipe

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Charred Buffalo Medallions with Coffee Bbq Sauce

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Ingredients:

Serving

1 tbsp olive oil
1 tbsp unsalted butter
1 1/12 lb 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
1/2 tsp salt
1/2 tsp ground black pepper
black coffee barbecue sauce
(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 tbsp dark molasses
3 fresh hot chili peppers , such as jalapeno , or hotter if desired, seeded (about 2 oz or 4 to 5 tbsp)
2 tbsp hot dry mustard mixed with 1 tbsp water
2 tbsp worcestershire sauce
2 tbsp ground cumin seed
2 tbsp ancho chili powder

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	852.12 Kcal (3568 kJ)
Calories from fat	349.79 Kcal
		% Daily Value*
Total Fat	38.87g	60%
Cholesterol	99.01mg	33%
Sodium	1021.22mg	43%
Potassium	677.49mg	14%
Total Carbs	78.9g	26%
Sugars	40.06g	160%
Dietary Fiber	3.86g	15%
Protein	44.73g	89%
Vitamin C	45.7mg	76%
Iron	872.2mg	4846%
Calcium	137.9mg	14%

Amount Per 100 g
Calories	190.8 Kcal (799 kJ)
Calories from fat	78.32 Kcal
		% Daily Value*
Total Fat	8.7g	60%
Cholesterol	22.17mg	33%
Sodium	228.66mg	43%
Potassium	151.69mg	14%
Total Carbs	17.67g	26%
Sugars	8.97g	160%
Dietary Fiber	0.86g	15%
Protein	10.01g	89%
Vitamin C	10.2mg	76%
Iron	195.3mg	4846%
Calcium	30.9mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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