Buffalo Medallions with Native Lime Mustard Sauce
Ingredients
- 8 buffalo medallions
- 1 small onion, sliced
- 1 small carrot, diced
- 12 peppercorns, crushed
- 2 tsp. fresh thyme, chopped
- 2 tsp. fresh chives, chopped
- 200 ml red wine
- 400g Potatoes
- Water
- Salt
- 40g butter
- 40g grated cheese, Australian Cheddar
- Salt
- Pepper, freshly ground
- Nutmeg, grated
- 200 ml cream
- Pepper
- Salt
- 2 tbsp. oil
- 3 tsp. mild mustard
- 1 tbsp. fresh basil, chopped
- 2 tbsp. lime juice
- 50 ml white wine
- ½ cup beef stock, preferably veal
- 1 ½ tbsp. thickened cream
- 30g butter
- Fresh asparagus, enough for 4 serves
Instructions
- Place buffalo in a 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 4 mm 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 the bottom of the dish.
- Sprinkle with grated cheese, salt freshly ground pepper and finish with grated nutmeg.
- Pour cream over everything and bake in a preheated oven at 190°C for 20 to 25 minutes.
- When ready to cook buffalo, pat it dry and season with salt and pepper.
- Heat oil in a heavy-duty pan over medium heat.
- Add medallions and fry until cooked to your taste.
- Remove and keep warm, BUT DO NOT CLEAN THE PAN.
TO MAKE MUSTARD SAUCE
- Using pan meat was cooked in and over high heat; add mustard, basil, lime juice, white wine and stock.
- Stir occasionally until mixture reduces by about ⅓.
- Add thickened cream and further reduce.
- Add the cold butter and whisk well into the sauce.
- Remove from heat, keep warm.
TO PREPARE THE ASPARAGUS
Boil water in a saucepan and trim asparagus stalks form the base until knife cuts easily. Discard tough off-cuts.
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 1 medallion with mustard sauce.
Garnish with crusty potato gratin and asparagus spears.
Serves 4.