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Buffalo Tenderloin with Port   HT  MC   60mins


Serves 4      Hot   Game  Alcohol  Main Course



For the sauce

50g/2oz Onions, chopped

50g/2oz Carrots, chopped

1 Bay Leaf

360ml/12fl.oz. Port

Other ingredients

1 tbsp Olive Oil

1 tbsp Creole Seasoning

2 tbsp Mustard

100g/4oz Fresh Horseradish, peeled and grated

Black Pepper

1 Garlic Clove, crushed

1 tbsp Worcestershire Sauce

1kg/2lb Buffalo Tenderloin




1. 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.


2. Preheat the oven to 190C, 375F, gas mark 5 and line a shallow baking tin fitted with a wire rack with aluminum foil.


3. Rub the tenderloin all over with the oil and Creole Seasoning.


4. 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.


5. Place the tenderloin on the rack in the lined baking tin. Rub top and sides of the meat with the mustard.


6. 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).


7. 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 meat. The sauce should be served at room temperature.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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