Behind the Recipes
Charred Buffalo Medallions with Black Coffee Barbecue Sauce by D'Artagnan
Makes 4 servings
INGREDIENTS:
1/2 cup black coffee Sauce (recipe follows)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 lbs. buffalo tenderloin, cut into 4 (1-inch thick) medallions, blotted dry
salt and freshly ground black pepper to taste
1 small Vidalia onion, cut into medium-fine diced
1/4 cup gold tequila
2 to 4 tablespoons lime juice, to taste
1 cup rich beef or veal stock
Black coffee barbeque sauce:
makes 2 1/2 cups
1/2 cup very strong coffee, preferably espresso
1 cup ketchup
1/2 cup red wine vinegar
1/2 cup firmly-packed dark brown sugar
3 jalapeños, halved and seeded
1 onion, chopped (about 1 cup)
2 tablespoons each dark molasses, worcestershire sauce, ground cumin, and ancho chili powder
2 tablespoons hot dry mustard, mixed with 1 tablespoon water
2 teaspoons crushed garlic
PREPARATION:
1. Prepare Black coffee barbecue sauce (below).
2. Heat olive oil and butter in a large skillet over medium heat. Season buffalo with salt and pepper, then add to pan. Adjust heat to high and sear both sides of meat, 1 to 2 minutes per side for rare, 2 to 3 minutes for medium-rare.
3. Remove to warm platter, cover lightly with aluminum foil, and set aside.
4. Add onions to pan, and sauté over medium-low heat until softened and caramelized, about 5 minutes. Standing back from heat, add tequila to pan. Adjust heat to low, and stir to deglaze.
5. When liquid in pan is reduce by half, add 2 or 3 tablespoons of lime juice and simmer until pan is almost dry. Add stock, and simmer until it is reduced by almost half.
6. Strain, then add black coffee barbecue sauce. Simmer gently for 2 minutes, then season with salt and pepper to taste, adding more lime juice, if desired. Serve buffalo medallions in a pool of sauce.
7. Combine coffee, ketchup, vinegar, brown sugar, jalapeños, onion, molasses, worcestershire sauce, cumin, chili powder, mustard, and garlic in a medium non-reactive saucepan. Bring to a boil over medium-high heat, then reduce to low, and simmer for 20 minutes.
8. Allow mixture to cool, then purée in a food processor or electric blender until smooth. Strain. Sauce may be stored, covered and refrigerated, for up to 2 weeks.
Recipe courtesy of D'Artagnan
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