|Flavors Magazine: Atlanta's Dining Scene||
Maple-Black Peppercorn Soaked Buffalo Tenderloin
Yield: 4 servings
1 cup maple syrup
2 tablespoons fresh cracked black pepper
2 cloves garlic, peeled and finely chopped
1 large shallot, peeled and finely chopped
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
crushed red pepper flakes to taste
1 24-ounce whole buffalo tenderloin,
trimmed of all fat and silver skin
salt and black pepper to taste
2 tablespoons vegetable oil
Tangle of Greens (Recipe to follow)
Yellow Tomato Pico de Gallo (recipe included)
Smoked Chile Aioli (recipe included)
4 sprigs fresh cilantro
In a small bowl, combine syrup, pepper, garlic, shallot, sage, thyme and pepper flakes. Stir to combine and add buffalo. Marinate in maple mixture for 8 hours or overnight, rotating the tenderloin every 2 hours. Remove tenderloin from the mixture and cut into 4 6-ounce steaks. Season with salt and pepper.
Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay buffalo in skillet and brown for 4 minutes. Turn and brown for an additional 3 minutes or until desired degree of doneness is reached.
Cut each steak on the bias through the middle and crisscross on the plate. Place evenly portioned tangle of greens in the back side of the buffalo. Sprinkle with Yellow Tomato Pico de Gallo. On the front side of the buffalo, spoon a pool of Smoked Chili Aioli. Garnish with cilantro on top and serve. Fearing’s serves this buffalo with jalapeňo grits and a butternut squash taquito.