|Grilled Buffalo Tenderloin with Pear and Black Currant Sauce
Yield: 1 serving per buffalo steak
clove of garlic
pine nuts (optional)
vegetable or chicken stock
2 cups of port wine
Rub each buffalo steak with a mixture of chili powder, a little honey, and pure olive oil. Grill or pan sear to a desired temperature. Cook wild rice according to directions, drain and season with salt and clove of minced garlic, a handful or so of black currants, and some olive oil. Pine nuts optional.
Put one cup of each of organic milk and vegetable or chicken stock in a saucepan. Season with salt, bring to a simmer, and slowly stir in cold milled polenta until mixture starts to thicken. Turn heat to low and cook, stirring often, for about 15-20 minutes. If mixture is too thick, thin with some cream or stock. Taste and season with grated parmesan cheese and more salt to taste.
Pear and Black Currant Sauce
In a saucepan, caramelize 3 to 4 peeled and roughly chopped pears in some clarified butter until starting to color well. Add 1 small chopped leek, season with salt and pepper. Cook, stirring for another ten minutes, then drizzle on a couple of tablespoons of maple syrup. Cook a couple of more minutes longer on a medium heat, stirring often.
Pour on 2 cups of port wine, add 2 handfuls of black currants, turn up heat, and reduce until mixture starts to thicken. Add 2 cups of vegetable stock and reduce with the port wine. Put a ladle of the soft polenta on each plate with a spoonful of the wild rice. Top with the buffalo steak (sliced if you like) and place some of the pear and black currant compote on the buffalo and around the plate.
Source: Mike and Margie Perrin of 11 Maple Street Restaurant in Jensen Beach, Florida