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.

Assembly
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. 

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Tangle of Greens
2     tablespoons olive oil
1     tablespoon minced shallots
1     teaspoon minced garlic
2     cups packed, washed stemless spinach
1     cup packed, washed arugula leaves
salt and pepper to taste
For the Tangle of Greens
In a large sauté pan over medium high heat, add oil, shallots, and garlic. Sauté for 1 minute, add greens and continue to cook, stirring constantly. Continue to cook until greens have wilted.  Season with salt and pepper.

Yellow Tomato Pico de Gallo
1     large yellow tomato, seeded and small diced
1     medium jalapeňo, seeded and brunoise
1     small shallot, brunoise
1     lime, juiced
salt and pepper to taste
For the Yellow Tomato Pico de Gallo
In a small mixing bowl, combine all of the ingredients. Season with salt and pepper to taste.

Smoked Chile Aioli
1     large egg yolk
5     cloves smoked garlic
1     smoked red bell pepper, seeds removed
2     smoked shallots, minced
2     anchovy fillets
2     tablespoons Dijon-style mustard
1     tablespoon Worcestershire sauce
1/2     teaspoon sriracha sauce
2     teaspoons sherry vinegar
1     teaspoon smoked paprika
3/4     cup grapeseed oil
3/4     cup olive oil
2     red jalapeňos, roasted and chopped
1     tablespoon cilantro, chopped
2     tablespoons lime juice
salt to taste
For the Smoked Chile Aioli
In blender, combine egg yolk, garlic, bell pepper, shallots, anchovies, Worcestershire, sriracha, and sherry vinegar. Purée until smooth. Slowly add oil until dressing is emulsified and creamy.  Add chopped jalapeňos, cilantro, lime juice and salt to taste.