Buffalo Medallions
Submitted by Poetanthony
Seared buffalo tenderloin medallions finished with a Jack Daniels pan sauce of veal stock and cream. A restaurant-quality 20-minute dinner for two that feels like a special occasion.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
20 minThis is date night in 20 minutes flat.
Buffalo tenderloin medallions get a quick sear in browned butter, then the pan gets deglazed with Jack Daniels (yes, really) before building a rich, silky sauce from reduced veal stock and a touch of cream.
Bison tenderloin is incredibly lean but stays tender and juicy when you treat it right: hot pan, quick cook, don’t overcook.
The whiskey pan sauce ties it all together with a warmth and depth that makes this feel like something off a white-tablecloth menu.
Chef’s Tips
- Pull the medallions from the fridge 20 minutes before cooking so they come to room temperature for even searing.
- Bison cooks faster than beef because it’s so lean. Aim for medium-rare to medium; anything beyond that dries out quickly.
- When deglazing with whiskey, remove the pan from the flame first to avoid a flare-up. Let it reduce before adding the stock.
- Swap the Jack Daniels for bourbon or brandy if that’s what you have on hand.
Ingredients
Directions
In small skillet, melt butter until light brown.
Reduce heat and sauté medallions on both sides for 3 to 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.
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