02-14-2005, 01:48 PM
8 Buffalo tenderloin medall'n
1 sm Onion, sliced.
1 sm Carrot, diced.
12 Peppercorns, crushed
2 ts Thyme, fresh, chopped.
2 ts Chives, fresh, chopped.
200 ml Wine, red
400 g Potatoes
Water
Salt
40 g Butter
40 g Cheese, Aust Cheddar, grated.
Salt
Pepper, freshly ground.
Nutmeg, grated.
200 ml Cream
Pepper
Salt
2 tb Oil
3 ts Mustard, mild
1 tb Basil, finely chopped.
2 tb Lime juice
50 ml Wine, white
1/2 c Stock, meat, pref. veal
1 1/2 tb Cream, thickened
30 g Butter
Asparagus, fresh enough for 4 serves.
Place buffalo in flat dish, add sliced onion, diced carrot, peppercorns and herbs. Pour over red wine, cover and refrigerate for up to 2 days or as long as possible.
Wash, peel and slice the potatoes into 4mm slices.. Boil in lots of water and a little salt for about 5 minutes. Drain.
Brush a baking dish with soft butter. Layer, by overlapping potatoes in one direction, and cover bottom of dish. Sprinkle with grated cheese, salt, freshly ground pepper and finish with grated nutmeg. Pour cream over everything and bake in preheated oven at 190^C for 20 to 25 minutes.
When ready to cook the buffalo, pat it dry and season with pepper and salt. Heat oil in heavy-duty pan over medium heat. Add medallions and fry until cooked to your taste. Remove and keep meat warm, but don't clean the pan.
TO MAKE THE MUSTARD SAUCE- using pan meat was cooked in and over a high heat, add mustard, basil, lime juice, wine and stock. Stir occasionally until mixture reduces by about one third. Add cream and further reduce. Add the cold butter and whisk well under sauce. Remove from heat: keep warm.
Boil water in saucepan and trim asparagus stalks from base until knife cuts easily. Discard tough offcuts. Add asparagus to boiling water and quickly blanch so that it remains green and tender. Drain.
Place 2 medallions on each serving plate and cover one medallion with mustard sauce. Garnish with crusty potato gratin and drained asparagus spears. Serves four.
1 sm Onion, sliced.
1 sm Carrot, diced.
12 Peppercorns, crushed
2 ts Thyme, fresh, chopped.
2 ts Chives, fresh, chopped.
200 ml Wine, red
400 g Potatoes
Water
Salt
40 g Butter
40 g Cheese, Aust Cheddar, grated.
Salt
Pepper, freshly ground.
Nutmeg, grated.
200 ml Cream
Pepper
Salt
2 tb Oil
3 ts Mustard, mild
1 tb Basil, finely chopped.
2 tb Lime juice
50 ml Wine, white
1/2 c Stock, meat, pref. veal
1 1/2 tb Cream, thickened
30 g Butter
Asparagus, fresh enough for 4 serves.
Place buffalo in flat dish, add sliced onion, diced carrot, peppercorns and herbs. Pour over red wine, cover and refrigerate for up to 2 days or as long as possible.
Wash, peel and slice the potatoes into 4mm slices.. Boil in lots of water and a little salt for about 5 minutes. Drain.
Brush a baking dish with soft butter. Layer, by overlapping potatoes in one direction, and cover bottom of dish. Sprinkle with grated cheese, salt, freshly ground pepper and finish with grated nutmeg. Pour cream over everything and bake in preheated oven at 190^C for 20 to 25 minutes.
When ready to cook the buffalo, pat it dry and season with pepper and salt. Heat oil in heavy-duty pan over medium heat. Add medallions and fry until cooked to your taste. Remove and keep meat warm, but don't clean the pan.
TO MAKE THE MUSTARD SAUCE- using pan meat was cooked in and over a high heat, add mustard, basil, lime juice, wine and stock. Stir occasionally until mixture reduces by about one third. Add cream and further reduce. Add the cold butter and whisk well under sauce. Remove from heat: keep warm.
Boil water in saucepan and trim asparagus stalks from base until knife cuts easily. Discard tough offcuts. Add asparagus to boiling water and quickly blanch so that it remains green and tender. Drain.
Place 2 medallions on each serving plate and cover one medallion with mustard sauce. Garnish with crusty potato gratin and drained asparagus spears. Serves four.