This buffalo tenderloin recipe is perfect for those of you who want a leaner piece of red meat. The true magic in this recipe is in the homemade steak sauce (A1).
This sauce can be used on any kind of protein that you so choose and on vegetables as well.
It is like a suped up A1 sauce that is ten times better. I used A1 sauce at times during my childhood but I wouldn’t say I remember it being a must have for steak. I don’t think we ate a lot ton of steak growing up. I think those were more special occasions or maybe a weekend meals.
During this time if you able to find buffalo tenderloin or any other prefered protein try this homemade steak sauce. It is bound to make a lasting impression on any of your family members. Here is there recipe, I hope you enjoy it!
Buffalo Tenderloin with Homemade Steak Sauce (A1)
For the buffalo
- 1 1/2 lb buffalo tenderloin (cut into 4 oz steaks)
- 3 tbsp olive oil
- 1 tsp salt (and pepper)
For the steak sauce A1
- 8 oz worchestire sauce
- 8 oz Pomegranate syrup ((substitute coconut, date, or any other semi sweet syrup, you could also do black garlic or malt vinegar even. Tamarind is typical and if you use that use about 3 oz not 8oz))
- 12 oz balsamic vinegar
- 8 oz molasses
- 8 oz apple cider vinegar (or black vinegar)
- 8 oz water (or chicken stock)
- 1/3 cup raisins
- 1 cup onion (chopped)
- 3 cloves garli
- 1 tbsp herbs de provence
- 1 tbsp salt
Cranberry Bean puree
- 1 1/2 cup cranberry beans ((fresh if in season))
- 1/2 onion (charred )
- 2 cloves garlic
- 4 cup water (or chicken stock)
- 1 sprig thyme (and/or savory)
- 1 tsp salt
- 1 lb tri color baby carrots
- 4 tbsp olive oil
- 2 tbsp herbs de provence
- 1 tsp salt (and pepper)
How to cook cranberry beans
In a small sauce pot, add fresh (if dried, you might need more water, please see here) cranberry beans, charred onion, garlic cloves, water/chicken stock, herbs, and a tsp of salt. Bring to a boil, cover, and turn down to a simmer.
Cook for 30 minutes (time will be doubled if dried) or until beans are tender all the way through. Strain off the liquid in a bowl. Place 2 cups of the beans into a food processor. Add a little of the cooking liquid to the processor and puree until smooth.
Keep adding liquid until you get the consistency you desire ( the more liquid you add the runnier your puree will be). Adjust the seasoning with salt and pepper ( you can add lemon or zest here or herbs or anything else to enhance the flavor if desired). Set aside and keep warm.
Toss baby carrots with oil, salt, pepper, and herbs de provence. Place on a sheet pan lined with parchment paper and place in the same preheated 400 degree oven.
Roast for roughly 30-45 minutes depending on how thick the carrots are. Test the doneness of the carrots with a cake tester, if the tester goes through the carrot with little resistance then they are done Take the carrots out of the oven and allow them to cool.
How to cook buffalo tenderloin
On your grill or big green egg have your temperature around 300ish degrees. Take the steaks and season with salt and pepper. Place on the grill and cook for 1 -1/2-minutes and then flip the steak. Cook for another 1 -1/2 minutes and flip the steak.
Repeat the process 3-4 more times. Flip and repeat until your ribeye is medium rare inside. (The constant flipping is a technique that is foreign to the old school way, but as you can see in the picture it almost looks like the steak was sous vide rather than having the browned overcooked outer edge of the meat, the constant flipping of the steak doesn’t let one side cook to long.)
Take off the heat and allow to rest for at least 5-10 minutes. Meanwhile place a spoonful of sauce down on the plate. Add your bean puree along with roasted carrots. Slice the steak and place on the plate.