Buffalo with Jack Daniels
N. American 20mins
Game Alcohol Main Course Eggless North
12 Buffalo Tenderloin
60ml/2fl.oz. Jack Daniels Whisky
240ml/8fl.oz. Strong Veal Stock
60ml/2fl.oz. Double Cream
Salt and Black Pepper
Melt the butter in a large frying pan until light brown.
Reduce the heat add the medallions and sauté
3-4 minutes on each side or until
to your taste. Transfer to a heated platter and keep warm.
Pour off most of the butter from the frying pan and return the pan to the heat.
Add the Jack Daniels, scraping up any residue from the base of the pan then immediately
add the stock. Bring to the boil and continue to boil until reduced by half.
Remove from the heat and add the cream, salt and pepper, stirring well.
To serve - spoon the sauce over the
medallions. Serve immediately.
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