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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
Buffalo Tenderloin Bourguignonne
A mouth-wateringly gourmet twist on the legendary French Boeuf Bourguignonne. My recipe uses tender and healthy buffalo tenderloin as a replacement for beef. I like to serve this stew atop velvety mashed Yukon Gold potatoes and a glass of the same wine I used to deglaze the pot. I often prepare this delectable stew on Saturday & serve at Sunday supper for family & friends. To make an elegant presentation, transfer the stew into the Wolfgang Puck Signature 13” Oval Casserole with Warming Stand 3 hours 15 minutes 6 servings Ingredients 2 1/2 pounds buffalo tenderloin, cut into 2-inch cubes 1 1/2 teaspoons salt 1 1/4 teaspoons freshly ground black pepper 1/3 pound sliced bacon, diced 3 tablespoons olive oil 1 large onion, diced small 1 shallot, finely chopped 4 large garlic cloves, minced 1/4 cup all-purpose flour 2 cups Cabernet Sauvignon or Merlot 1 tablespoon tomato paste 2 cups beef broth 1 dried bay leaf 1 teaspoon crushed dried thyme 1 pound mushrooms, quartered 1 cup frozen, thawed, pearl onions 1/2 cup chopped fresh curly parsley Directions 1. Heat oven to 250 degrees. Place the buffalo in a large bowl and sprinkle with salt and pepper, set aside. 2. Fry bacon in a 5-quart Dutch oven set over medium heat until crispy and brown. Using a slotted spoon, transfer the bacon bits into a heatproof small bowl. Transfer all but 2 tablespoons of bacon fat into a small heatproof bowl. Increase the heat to medium-high. Add the buffalo and brown very well on all sides. Transfer meat to a heatproof plate. 3. Add one tablespoon of bacon fat and one tablespoon of olive oil to the Dutch oven. Cook chopped onion and shallot for about 6 minutes, or until soft. Add in the garlic and cook for about 1 minute longer. Add in one more tablespoon of olive oil and sprinkle the flour over the vegetables. Stir and cook for about 4 minutes or until the flour begins to turn a very light golden brown. Add in the wine and begin deglazing the pot by scraping up any browned bits on the bottom. Add in the tomato paste, beef broth, bay leaf, and crushed thyme. Add in the buffalo and reserved bacon bits. Place cover on the Dutch oven and place in the hot oven. Cook for about 2 hours, or until buffalo is tender. 4. Heat a large 10-inch skillet over medium heat. Add in one tablespoon bacon fat and one tablespoon olive oil. Saute the quartered mushrooms for about 10 minutes, transfer to a heatproof dish. Add in the pearl onions and sauté for about 5 minutes, or until beginning to brown in spots. Add to the dish with the mushrooms. 5. Transfer mushrooms and onions to the Dutch oven and stir to incorporate. Cook for another 30 minutes or until meat is very tender and sauce has thickened. Adjust seasoning to taste and garnish with chopped parsley. Serve hot. |
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Select Partners: Shoebuy Shoes | Expedia | Hotels | Hotwire | Gifts.com