Buffalo Tenderloin with Port
For the sauce
50g/2oz Onions, chopped
50g/2oz Carrots, chopped
1 Bay Leaf
1 tbsp Olive Oil
1 tbsp Creole
2 tbsp Mustard
100g/4oz Fresh Horseradish, peeled and grated
1 Garlic Clove, crushed
1 tbsp Worcestershire Sauce
1kg/2lb Buffalo Tenderloin
Place the sauce ingredients in a
medium-sized saucepan bring to a boil and continue to boil the until it thickens
and reduces by 2/3rds.
Preheat the oven to 190C, 375F, gas mark 5 and line a shallow baking tin fitted
with a wire rack with aluminum foil.
Rub the tenderloin all over with the oil and Creole Seasoning.
Heat a large frying pan over high heat until very hot. Add the tenderloin and
sear on all sides until very brown - about 2 minutes per side. Remove from heat.
Place the tenderloin
on the rack in the lined baking tin. Rub top and sides of the meat with the
In a small bowl, mix together the horseradish, black pepper, garlic and salt. Press
onto the tenderloin.
It's easier to use your hands to do this.
Roast 30 to 35 minutes (rare to medium-rare).
Remove from the oven, cover with foil and rest for 5 minutes.
To serve - transfer the reduced sauce to a sauce boat and serve with the buffalo
The sauce should be served at room temperature.
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