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Buffalo: Crusted Buffalo Tenderloin with Chipotle Onion

Source of Recipe

Sunset Magazine / December, 1997


Recipe Link: www.exoticmeats.com

List of Ingredients

* 1 Buffalo tenderloin (4 to 5 pounds), fat trimmed, rolled, and tied
* 1 tablespoon juniper berries
* 1 tablespoon coriander seed
* 1 tablespoon dried oregano
* 1-1/2 teaspoon black peppercorns
* 1/2 teaspoon kosher salt
* 5 whole allspice
* 2 whole cloves
* 1-1/2 tablespoons chopped pecans
* 4 cloves garlic, chopped
* 1 canned chipolte chili
* 1 onion (1/2 pound), thinly sliced
* 1 tablespoon salad oil
* 2 cups beef broth


Recipe

1. In a blender, finely grind juniper berries, coriander, oregano, peppercorns, kosher salt, allspice, cloves, and pecans. Add the garlic and whirl to form a paste.

2. Rub seasonings paste all over tenderloin. Set meat on a rack in a 12- by 17- inch roasting pan. Roast in a 425ºF oven for 20 minutes.

3. Meanwhile, rise canned chipolte chili, discard the seeds and veins, and mince the chili.

4. Mix onion slices with oil and put in roasting pan around meat (not on rack). Continue to cook until a thermometer inserted in center of the thickest par of meat registers 130ºF for rare, 30 to 40 minutes longer.

5. Transfer roast to a platter and let rest in a warm place 10 to 15 minutes (to allow juices to settle and meat to firm slightly for neater slicing).

6. Skin and discard any fat from drippings in roasting pan. Add minced chipolte and broth to onions in pan. Set pan over high heat and scrape browned bits free, stirring until mixture boils vigorously. Pour into a bowl.

7. Slice meat and offer chipolte-onion sauce to spoon over portions. Add salt and pepper to taste. Serves 10-12