Wood Grilled Buffalo Tenderloin with Wild Mushrooms and Port Wine Sauce Recipe | Food Network

Ingredients

• 2 cups diced yellow onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 tablespoons canola oil
• 6 cups ruby port wine
• 2 cups red wine
• 1 1/2 quarts veal stock or brown chicken stock
• 4 sprigs thyme
• 3 sprigs Italian parsley
• Salt and pepper
• 24 small shallots
• 2 tablespoons olive oil
• 1 tablespoon thyme leaves
• 1 tablespoon chopped parsley leaves
• 2 3/4 pounds Yukon gold potatoes, sliced 2-inch thick
• 3/4 pound unsalted butter, chopped
• 1 cup half-and-half
• 1-ounce canola oil
• 1/2 pound mixed wild mushrooms, of your choice, sliced 1/2-inch thick
• 1 teaspoon minced garlic
• 1/2 cup crumbled blue cheese
• 4 (5-ounce) buffalo fillets