Makes 3 servings
3 buffalo tenderloin medallions (2 ounces each)
salt and black pepper
Wild Mushroom Salad:
1 shallot, diced
1 clove garlic, minced
1 tablespoon butter
1/3 cup each shitake, crimini and morel mushrooms
1 teaspoon curry powder
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1/3 cup hazelnut oil
1/3 cup olive oil
1/3 cup rice vinegar
Blackberry Sauce:
1 tablespoon olive oil
2 shallots, diced
2 tablespoons pickled ginger
1 cup beef stock
3 tablespoons blackberry jam
2 tablespoons soy sauce
2 tablespoons chopped fresh thyme
1 tablespoon tomato paste
1/3 cup fresh blackberries
Wild Rice with Pecans and Basil:
1 tablespoon butter
1 cup cooked wild rice
1 shallot, diced
2 tablespoons chopped pecans
1 tablespoon chopped fresh basil
Season the buffalo medallions with salt and pepper; set aside. For the mushroom salad, in a skillet, saute shallot and garlic in butter. Add mushrooms, curry powder, tarragon, parsley, and salt and pepper to taste. Add the oils and vinegar. Remove from the heat; pour into a bowl to infuse. Set aside.
For the sauce, heat oil in a saucepan. Saute shallots and ginger for 1 minute. Add the stock, jam, soy sauce, thyme and tomato paste. Cook until reduced by half. Strain and adjust seasonings. Add blackberries; set aside.
In a saute pan, heat butter. Stir in the rice, shallot, pecans and basil; heat through. Season with salt and pepper to taste.
Sear buffalo medallions until medium-rare. Serve with mushroom salad, blackberry sauce and wild rice.