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Buffalo tenderloin?

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Buffalo tenderloin?

Erik M. | Nov 12, 2003 11:06 AM

I read through the previous threads on buffalo, but I didn't see any specific suggestions for the preparation of a tenderloin, so...

Tmrw, I take delivery of two 3lb. buffalo tenderloins from a friend that raises them, here, in Illinois. Saturday, I am having a dinner party for 10 where I intend to feature them. Any tips?

From what I've been able to gather, the treatment should be similar to that of a beef tenderloin. Would you do a pan reduction? A glaze? What, exactly?

Thank you,
Erik M.
Chicago

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