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Buffalo Medallions Woronoff




Source of Recipe


Alberta Buffalo


List of Ingredients




6 – 120 gram (4 oz.) buffalo medallions (tenderloin)

120 grams (4 oz.) Café de Paris Butter (see below)

1 ¾ cup (425 ml) 35% cream

1 ¾ cup (425 ml) sour cream

1/2-cup (125 ml) Long English cucumbers (pealed and cut in thin slices)

7 oz. (210 ml) jus gravy mix

Chopped parsley
Café de Paris butter:
1/2-cup (125 ml) butter

1 piece of garlic (finely chopped)

Juice from ½ a lemon

¼ tsp (1 ml) Worcestershire sauce

¼ tsp (1 ml) cognac

1 tsp (5 ml) finely chopped parsley

1 tsp (5 ml) finely chopped chives


Recipe



Char broil tenderloins to seal. In frying pan, melt the Café de Paris butter and add cucumber slices and 35% cream. Bring butter, cucumber and Café de Paris to a boil and add sour cream and jus. Place sealed tenderloin in sauce and simmer until cooked. Take out the meat and whisk-finish the sauce.

Provided by the Delta Hotel