You may also like
Categories:
cauliflower truffle oil salt nutmeg buffalo fillet salt butter garlic white wine beef truffle oil fresh white truffle extra-virgin olive oil
Viewed: 60 - Published at: 9 years agoIngredients
- 1 head cauliflower, cut into 1/4-inch thick slices
- Truffle oil, for brushing
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 1 cup freshly grated Parmesan
- 8 (4-ounce) medallions buffalo fillet
- Salt and freshly ground black pepper
- 4 tablespoons butter
- 3 cloves garlic
- 1/2 cup dry white wine
- 1 cup beef or veal demiglace
- Truffle oil
- Fresh white truffle (as much as your wallet allows)
- Extra-virgin olive oil
Method
- Preheat the oven to 400 degrees F.
- Distribute the cauliflower evenly on a nonstick baking sheet, brush with the truffle oil, and season with salt, pepper, and a touch of nutmeg.
- Roast until tender and a little brown, and then sprinkle the Parmesan on top and return the pan to the oven to brown the cheese, about 3 minutes.
- To make the buffalo:
- Preheat the oven to 400 degrees F.
- Season the medallions with salt and pepper.
- Heat the butter and garlic in a large saute pan set over high heat.
- When the butter solids turn brown, add the buffalo medallions and sear, in batches if needed, until colored on both sides.
- Transfer the buffalo to a baking pan.
- Roast until medium rare or to your liking, 5 to 10 minutes, keeping in mind that buffalo meat is very lean and gets dry when cooked beyond medium doneness
- Meanwhile, return the saute pan to medium high heat, add the wine, and let it evaporate, stirring with a wooden spoon to deglaze the pan drippings stuck to the bottom of the pan.
- Add the demiglace, bring to a boil, and strain the sauce.
- Lastly, add some truffle oil and keep the sauce ready to serve.
- To Serve:
- Place a buffalo medallion off-center on the plate, fan some cauliflower against it, spoon sauce over the top.
- Slice fresh truffle over everything and drizzle some olive oil over the top.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
