Buffalo Medallions
Yield
2 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
buffalo medallions
2 ounces each, cut from tenderloin |
* |
| 1 | tablespoon |
butter
|
|
| 1 | each |
whiskey
|
* |
| ¼ | cup |
beef stock
reduced, prefer veal stock if possible |
|
| 2 | teaspoons |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
buffalo medallions
2 ounces each, cut from tenderloin |
* |
| 15 | ml |
butter
|
|
| 1 | each |
whiskey
|
* |
| 59 | ml |
beef stock
reduced, prefer veal stock if possible |
|
| 1E+1 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
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.
