Buffalo medallion with caramelized cauliflower

  • Preparation Time45 mins
  • Cooking Time26 mins
  • Serves8
  • DifficultyEasy

For the caramelized cauliflower

1 head cauliflower, cut into 1-cm thick slices
Truffle oil
Salt and freshly ground black pepper
Freshly grated nutmeg
80g freshly grated Parmesan

For the buffalo medallions

8 (115g) medallions buffalo fillet
Salt and freshly ground black pepper
60g butter
3 cloves garlic
120ml dry white wine
250ml beef or veal demiglace
Truffle oil, for brushing
Fresh white truffle (as much as your wallet allows)
Extra-virgin olive oil
For the caramelized cauliflower:

1) Preheat the oven to 200C/Gas 6.

2) Distribute the cauliflower evenly on a nonstick baking sheet, brush with the truffle oil, and season with salt, pepper, and a touch of nutmeg. Roast until tender and a little brown.

3) Sprinkle the Parmesan on top and return the pan to the oven to brown the cheese, about 3 minutes.

For the buffalo medallions:

1) Preheat the oven to 200C/Gas 6.

2) Season the medallions with salt and pepper. Heat the butter and garlic in a large saute pan set over high heat. When the butter solids turn brown, add the buffalo medallions and sear, in batches if needed, until colored on both sides.

3) Transfer the buffalo to a baking pan. Roast until medium rare or to your liking, 5 to 10 minutes, keeping in mind that buffalo meat is very lean and gets dry when cooked beyond medium doneness.

4) Meanwhile, return the saute pan to medium high heat, add the wine, and let it evaporate, stirring with a wooden spoon to deglaze the pan drippings stuck to the bottom of the pan. Add the demiglace, bring to a boil, and strain the sauce. Lastly, add some truffle oil and keep the sauce ready to serve.

5) To serve, place a buffalo medallion off-center on the plate, fan some cauliflower against it, spoon sauce over the top. Slice fresh truffle over everything and drizzle some olive oil over the top.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representatio
To make the cauliflower:

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