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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

  1. Place buffalo in a flat dish, add sliced onion, diced carrot, peppercorns and herbs.
  2. Pour over red wine, cover and refrigerate for up to 2 days or as long as possible.
  3. Wash, peel and slice the potatoes into 4 mm slices. Boil in lots of water and a little salt for about 5 minutes. Drain.
  4. Brush a baking dish with soft butter.
  5. Layer, by overlapping potatoes, in one direction and cover the bottom of the dish.
  6. Sprinkle with grated cheese, salt freshly ground pepper and finish with grated nutmeg.
  7. Pour cream over everything and bake in a preheated oven at 190°C for 20 to 25 minutes.
  8. When ready to cook buffalo, pat it dry and season with salt and pepper.
  9. Heat oil in a heavy-duty pan over medium heat.
  10. Add medallions and fry until cooked to your taste.
  11. Remove and keep warm, BUT DO NOT CLEAN THE PAN.

TO MAKE MUSTARD SAUCE

  1. Using pan meat was cooked in and over high heat; add mustard, basil, lime juice, white wine and stock.
  2. Stir occasionally until mixture reduces by about ⅓.
  3. Add thickened cream and further reduce.
  4. Add the cold butter and whisk well into the sauce.
  5. 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.

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