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?