Grilled Buffalo Tenderloin – Recipes for Club + Resort Chef
Grilled Buffalo Tenderloin with wild mushroom demi-glace, parsnip puree, smoked salt parsnip chip, grilled baby fennel, baby tomato salad Recipe courtesy of
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum bag
- Deep fryer
- Meat slicer
- Food mill
- Blender
- Grill
- Grill brush
- Saute pan
- Stove
- Refrigerator
- Paper towel
- Plastic wrap
- Kitchen towel
- Baking sheet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Tongs
- Spatula
- Whisk
- Ladle
- Colander
- Saucepan
- Slotted spoon
- Airtight container
Ingredients
- 6 oz. buffalo tenderloins
- kosher salt
- Sprig Rosemary
- Sprig Thyme
- garlic cloves
- parsley stems
- coarsely ground black pepper
- granulated garlic
- mesquite seasoning
- parsnips
- smoked sea salt
- olive oil
- white pepper
- butter
- heavy cream
- wild mushrooms
- fresh garlic
- fresh thyme
- brandy
- red wine
- veal or beef stock
- demi-glace
- ground Tellicherry pepper
- fresh parsley
- baby fennel
- “Steak Shake” seasoning
- assorted baby tomatoes
- extra virgin olive oil
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