Bacon-Wrapped Buffalo Tenderloin with Foie Gras Lavender Demi-Glace

September 1, 2011 6:41 pm Published by 1 Comment

1 pound buffalo tenderloin (can substitute beef)
2 strips bacon, pounded thin with meat mallet
3 ounces red-wine demi-glace (available at specialty stores)
1 teaspoon dried or fresh lavender
3 ounces foie gras, cut into cubes and seasoned with salt and pepper
Fresh lavender for garnish

Heat oven to 350 degrees. Heat a dry saute pan on high. Wrap buffalo with bacon and sear in the hot pan on all sides. Place in a baking pan and cook in oven until the meat registers 120 degrees, about 25 to 30 minutes. Allow buffalo to rest at room temperature for about 10 minutes. Meanwhile, heat red-wine demi-glace and dried or fresh lavender on medium low. Allow to simmer about 10 minutes. Strain and discard lavender. Return demi-glace to pan and keep warm over low heat until ready to serve buffalo. Heat a saute pan over medium high. Add foie gras and sear on both sides. Remove. To serve, place foie gras on serving platter. Slice tenderloin in half and place on top of foie gras. Spoon lavender demi-glace over meat. Garnish with fresh lavender.

Makes 2 servings.

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1 Comment

  • The Omnivore says:

    That sounds divine! And what a great idea to pair fatty bacon and foie gras with the lean buffalo!

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