Buffalo Tenderloin with Teton Black Bar-B-Que Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
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:
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.
|
|