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Buffalo: Grilled Medallions of Buffalo Tenderloins with Roast Corn Sauce

Source of Recipe

American Game Cooking / John Ash & Sid Goldstein


List of Ingredients

* 1-1/2 pounds Buffalo tenderloins, cut into 8 even medallions
* 1/4 cup olive oil
* salt and freshly ground black pepper
sauce

SAUCE:
* 2 ears of corn, husk intact
* 1/4 cup chopped carrot
* 1/2 yellow or red bell pepper, seeded, deveined, and chopped
* 1 clove garlic, crushed
* 1/4 cup chopped yellow onion
* 1-1/2 cups chicken stock
* 1/2 cup heavy cream
* salt and freshly ground black pepper to taste


Recipe

1. Corn sauce: Preheat oven to 400ºF. Place corn with husk intact on a baking sheet, and roast until husks are brown and somewhat dry, about 30 minutes. Remove from oven, let cool slightly, and peel off husks and silk. Cut corn kernels from cobs and place in saucepan with carrot, bell pepper, garlic, onion, and stock. Cook over medium heat until carrots are soft, about 15 minutes. Add cream and cook for 5 minutes. Remove from heat and puree in blender or food processor until smooth. Strain sauce, season with salt and pepper, and keep warm. Sauce can be thinned with chicken stock, if desired.

2. Coat buffalo medallions with oil, then season with salt and pepper. Cook over hot coals until medium rare, 2 to 3 minutes per side.

3. To serve, place 2 buffalo medallions on each serving plate. Pour corn sauce around edge of medallions.