Best Buffalo Medallions Recipes

CHARRED BUFFALO MEDALLIONS WITH COFFEE BARBECUE SAUCE

Steps:

• 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.
• 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.
• 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.

CHARRED BUFFALO MEDALLIONS WITH COFFEE BBQ SAUCE

Steps:

• 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 buffalo 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.

BUFFALO MEDALLIONS

Steps:

• In small skillet, melt butter until light brown.
• Reduce heat and saute medallions on both sides for 3-4 minutes or until done to your taste.
• Place medallions on preheated plate.
• Discard butter.
• Place skillet back on heat and deglaze with Jack Daniels.
• Immediately add veal stock and reduce to half over medium heat.
• Add cream, stir well and season to taste.
• Spoon sauce on plate and top with medallions.

CHARRED BUFFALO MEDALLIONS WITH COFFEE BBQ SAUCE

Steps:

• 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. COFFEE BBQ SAUCE: 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