Charred Buffalo Medallions With Coffee Barbecue Sauce

[kaci]

Charred Buffalo Medallions With Coffee Barbecue Sauce


1 tablespoon olive oil
1 tablespoon unsalted butter
1-1/2 pounds tenderloin of buffalo, cut into four 1-inch-thick medallions
Salt and pepper
1 small Vidalia onion, cut into 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 (recipe follows)


1. In a large saute pan over medium heat, combine the olive oil and butter.
Season the buffalo medallions with salt and pepper to taste, then add to the
hot pan. Turn the heat up to high, and quickly char both sides of the meat,
1 to 2 minutes a side for rare, 2 to 3 minutes for medium-rare. Remove to
warm platter, cover with foil and set aside.

2. Add onions to the pan, and saute over medium-low heat until softened and
caramelized, about 5 minutes. Standing back from the flame, add tequila to
the pan. Reduce heat to low, and stir to deglaze.

3. When the liquid in the pan is reduced by about half, add the lime juice
and simmer until the pan is almost dry. Add the stock, and simmer until it
is reduced by almost half. Add the black coffee barbecue sauce. Simmer
gently for 2 minutes, then add salt and pepper to taste. Serve the buffalo
medallions in a pool of sauce.

YIELD 4 servings

NY Times