Buffalo Medallions Woronoff
Source of Recipe
Alberta Buffalo
List of Ingredients
6 � 120 gram (4 oz.) buffalo medallions (tenderloin)
120 grams (4 oz.) Caf� de Paris Butter (see below)
1 � cup (425 ml) 35% cream
1 � 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
Caf� de Paris butter:
1/2-cup (125 ml) butter
1 piece of garlic (finely chopped)
Juice from � a lemon
� tsp (1 ml) Worcestershire sauce
� 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 Caf� de Paris butter and add cucumber slices and 35% cream. Bring butter, cucumber and Caf� 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