Best 8 Buffalo Medallion With Caramelized Cauliflower White Wine Demi And White Truffle Recipes

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If you're looking for a delectable dish that combines bold flavors and elegant presentation, "Buffalo Medallion with Caramelized Cauliflower, White Wine Demi, and White Truffle" is an absolute must-try. This culinary masterpiece offers a symphony of textures and tastes, featuring tender buffalo medallions cooked to perfection, caramelized cauliflower that adds a hint of sweetness, a rich and velvety white wine demi-glace, and the crowning glory: freshly shaved white truffle that infuses the dish with its earthy, luxurious aroma. Prepare to embark on a gastronomic journey that will leave your taste buds tantalized and your senses utterly satisfied.

Here are our top 8 tried and tested recipes!

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE



Beef Medallions with Caramelized Pan Sauce image

This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.

Provided by Chef John

Categories     Everyday Cooking

Time 35m

Yield 4

Number Of Ingredients 12

2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
8 sliced fresh mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pinch salt
½ cup tomato sauce
⅓ cup Marsala wine
1 cup chicken broth
2 teaspoons chopped fresh oregano
1 ½ tablespoons chilled unsalted butter, cut into cubes

Steps:

  • Season beef medallions with salt and pepper to taste and set aside.
  • Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
  • Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
  • Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
  • Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
  • Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
  • Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
  • Spoon sauce over beef and serve immediately.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g

BUFFALO CAULIFLOWER



Buffalo Cauliflower image

This is a great substitution for buffalo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil or they will stick. Husband and kids give this two thumbs up! Dip this in ranch or blue cheese for even more added flavor, but it doesn't need it.

Provided by ddmama

Categories     Appetizers and Snacks     Spicy

Time 55m

Yield 4

Number Of Ingredients 9

olive oil cooking spray
¾ cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour)
1 cup water
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
2 heads cauliflower, cut into bite-size pieces
2 tablespoons butter
½ cup hot pepper sauce (such as Frank's RedHot®)
1 teaspoon honey

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
  • Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
  • Bake in the preheated oven until lightly browned, 20 to 25 minutes.
  • Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
  • Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.2 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 9.9 g, Protein 8.5 g, SaturatedFat 3.7 g, Sodium 907 mg, Sugar 9.7 g

BUFFALO CAULIFLOWER



Buffalo Cauliflower image

Cauliflower is a blank canvas that can take on flavors that pack a punch, like Buffalo sauce. It also has lots of craggy edges that the sauce can cling to for maximum flavor. For crisp-edged buffalo cauliflower without a fryer, turn on the broiler. Once the tender florets are roasted, broil them a few minutes so the silky, spicy sauce caramelizes and chars in spots. (A finish under the broiler can also elevate chicken wings coated in Buffalo sauce.) Stir together a quick Ranch-style yogurt sauce for dipping, and get on with the game (or lunch).

Provided by Ali Slagle

Categories     dinner, lunch, snack, weekday, vegetables, appetizer, main course, side dish

Time 25m

Yield 4 Servings

Number Of Ingredients 11

1 large head cauliflower (about 2½ pounds), cut into medium and large florets (about 8 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
4 tablespoons unsalted butter
1/3 cup Buffalo-style hot sauce
1/2 cup full-fat yogurt
1/4 cup buttermilk or mayonnaise
2 tablespoons finely chopped dill, parsley, and-or chives
1 1/2 tablespoons white wine vinegar or rice vinegar or lemon juice
1/2 teaspoon garlic powder or 1 small garlic clove, grated
Kosher salt and black pepper

Steps:

  • Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. (If your broiler is in a drawer below the oven, no need to move the racks.)
  • In a large bowl, toss the cauliflower with the oil to evenly coat, then season with salt and pepper. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.
  • As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.
  • Make the yogurt ranch (optional): Stir together all the ingredients in a small bowl. Season to taste with salt and pepper, and set aside.
  • Pull the cauliflower out of the oven, and turn on the broiler. Transfer the cauliflower to the hot sauce-butter mixture, stirring the cauliflower to fully coat with the sauce. Then, using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.
  • Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 726 milligrams, Sugar 7 grams, TransFat 0 grams

BUFFALO CAULIFLOWER



Buffalo Cauliflower image

Provided by Dale Talde

Categories     Side     Roast     Sauté     Super Bowl     Vegetarian     Blue Cheese     Cauliflower     Winter     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 to 4 side dish servings

Number Of Ingredients 8

1 head cauliflower, leaves removed
2 tablespoons plus 1 teaspoon canola oil
Kosher salt and freshly ground black pepper
1/2 cup hot sauce, such as Frank's Red Hot sauce
1/2 cup Sriracha (Asian chile sauce)
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 tablespoon crumbled blue cheese or more to taste
Equipment: 1 large rimmed baking sheet

Steps:

  • Arrange a rack in the middle of the oven and preheat to 375°F.
  • Cut the stalk end off the cauliflower so that the head sits flat and place it on a large baking sheet. Rub 2 tablespoons of the canola oil all over the cauliflower, season to taste with salt and pepper, and roast until the outside starts to brown, about 30 minutes.
  • Transfer the cauliflower to a cutting board and let cool. Once the cauliflower is cool enough to handle, cut or break it into small florets. DO AHEAD: The cauliflower can be roasted, cooled, and cut into florets several hours in advance. Cover the florets and keep them in the refrigerator until ready to use. You may need to sauté them slightly longer if refrigerated.
  • In a medium saucepan over moderate heat, bring the hot sauce and Sriracha to a boil. Reduce the heat to a simmer then slowly whisk in the butter until fully incorporated, about 5 minutes. Remove from the heat and let cool. DO AHEAD: The Buffalo sauce can be prepared, cooled, and kept in an airtight container in the refrigerator, up to 3 days.
  • In a large, deep sauté pan over moderate heat, warm the remaining 1 teaspoon canola oil. Add the cauliflower florets, season to taste with salt and pepper, and sauté until heated through, about 5 minutes. Add enough Buffalo sauce to coat the cauliflower and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes. Transfer the cauliflower to a platter and garnish with the crumbled blue cheese.

CHARRED BUFFALO MEDALLIONS WITH COFFEE BBQ SAUCE



Charred Buffalo Medallions with Coffee BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 23

1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/12 pounds tenderloin of buffalo (American Bison), cut into 1-inch-thick medallions
Salt and pepper to taste
1 small Vidalia onion, cut into a medium dice
1/4 cup gold tequila
1/4 cup lime juice
1 cup rich beef or veal stock
1/2 cup Black Coffee Barbecue Sauce, recipe follows
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup very strong black coffee, espresso preferred
1 cup ketchup
1/2 cup red wine vinegar
1/2 cup firmly packed dark brown sugar
1 onion, peeled and chopped, about 1 cup
2 cloves garlic, peeled and crushed
2 tablespoons dark molasses
3 fresh hot chili peppers, such as jalapeno, or hotter if desired, seeded (about 2 ounces or 4 to 5 tablespoons)
2 tablespoons hot dry mustard mixed with 1 tablespoon water
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin seed
2 tablespoons ancho chili powder

Steps:

  • Heat the olive oil and butter in a large saute pan over medium heat. Season the buffalo medallions with salt and pepper and add to the hot pan. Turn the heat up to high and char both sides of the buffalo. To keep the buffalo rare to medium rare, cook quickly, turning once after the buffalo has browned on the first side.
  • Remove the buffalo from the pan, place on a warm platter, and set aside.
  • Add the diced onions to the saute pan. Spread out evenly and cook until caramelized.
  • Working carefully away from the flame, add the tequila to the pan, deglaze by swirling the tequila and set again over low heat to reduce.
  • Add the lime juice and reduce to almost dry before adding the stock. Reduce the stock by half over high heat and add the Barbecue Sauce. Cook for 2 minutes. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
  • Serve the buffalo in a pool of sauce with corn pudding on the side.
  • Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth and strain. This can be stored in the refrigerator for up to weeks in a covered container.

BUFFALO MEDALLIONS



Buffalo Medallions image

Make and share this Buffalo Medallions recipe from Food.com.

Provided by Iowahorse

Categories     Wild Game

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces buffalo, cut from tenderloin into 2 medallions
1 tablespoon butter
1 1/2 fluid ounces Jack Daniels Whiskey
1/4 cup reduced veal stock
2 teaspoons heavy cream
salt & pepper

Steps:

  • In small skillet, melt butter until light brown.
  • Reduce heat and saute medallions on both sides for 3-4 minutes or until done to your taste.
  • Place medallions on preheated plate.
  • Discard butter.
  • Place skillet back on heat and deglaze with Jack Daniels.
  • Immediately add veal stock and reduce to half over medium heat.
  • Add cream, stir well and season to taste.
  • Spoon sauce on plate and top with medallions.

Nutrition Facts : Calories 129.1, Fat 5.2, SaturatedFat 3, Cholesterol 47.8, Sodium 52.9, Carbohydrate 0.1, Protein 13.3

BUFFALO CAULIFLOWER



Buffalo Cauliflower image

This is a recipe from Epicurious by Dale Talde, Thistle Hill Tavern, Brooklyn, NY that we made for dinner. DH loves cauliflower and me, not so much. But this is awesome, spicy and delicious. I will now eat cauliflower.

Provided by mandabears

Categories     Cauliflower

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 head cauliflower, leaves trimmed
2 tablespoons canola oil, plus
1 tablespoon canola oil
kosher salt and black pepper, freshly ground
1/2 cup hot pepper sauce, I use Frank's Red Hot Sauce
1/2 cup Asian chili sauce
1/2 cup unsalted butter, cut into small pieces
1 tablespoon blue cheese, crumbled (or more)

Steps:

  • Arrange a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
  • Cut the stalk end of the cauliflower off so the the head sits flat.
  • Place cauliflower a large baking sheet, I sprayed mine with cooking spray.
  • Rub 2 tablespoons of canola oil all over cauliflower.
  • Season with salt and pepper to taste.
  • Roast until the outside starts to brown about 30 minutes.
  • Transfer cauliflower to a cutting board and let cool.
  • Once the cauliflower is cool, cut into florets.
  • In a medium saucepan over moderate heat bring the hot sauce, Sriacha to a boil.
  • Reduce the heat to a simmer and slowly whisk the butter until fully incorporated about 5 minutes.
  • Remove from heat and let cool.
  • In a large, deep sauté pan over moderate heat warm the remaining 1 teaspoon canola oil.
  • Add the cauliflower florets, season to taste with salt and pepper.
  • Saute until until heated through.
  • Add enough Buffalo Sauce to coat and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes.
  • Transfer cauliflower to serving plate and garnish with blue cheese.

Nutrition Facts : Calories 687.1, Fat 69.3, SaturatedFat 31.7, Cholesterol 125.2, Sodium 1644, Carbohydrate 15.7, Fiber 6, Sugar 6.4, Protein 7.3

CHARRED BUFFALO MEDALLIONS WITH COFFEE BARBECUE SAUCE



Charred Buffalo Medallions With Coffee Barbecue Sauce image

Provided by William Grimes

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 pounds tenderloin of buffalo, cut into four 1-inch-thick medallions
Salt and pepper
1 small Vidalia onion, cut into medium dice
1/4 cup gold tequila
1/4 cup lime juice
1 cup rich beef or veal stock
1/2 cup black coffee barbecue sauce (recipe follows)

Steps:

  • In a large saute pan over medium heat, combine the olive oil and butter. Season the buffalo medallions with salt and pepper to taste, then add to the hot pan. Turn the heat up to high, and quickly char both sides of the meat, 1 to 2 minutes a side for rare, 2 to 3 minutes for medium-rare. Remove to warm platter, cover with foil and set aside.
  • Add onions to the pan, and saute over medium-low heat until softened and caramelized, about 5 minutes. Standing back from the flame, add tequila to the pan. Reduce heat to low, and stir to deglaze.
  • When the liquid in the pan is reduced by about half, add the lime juice and simmer until the pan is almost dry. Add the stock, and simmer until it is reduced by almost half. Add the black coffee barbecue sauce. Simmer gently for 2 minutes, then add salt and pepper to taste. Serve the buffalo medallions in a pool of sauce.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 7 grams, Sodium 765 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • To ensure the buffalo medallions are cooked evenly, use a meat thermometer to check the internal temperature. The ideal temperature for medium-rare is 135 degrees Fahrenheit.
  • For the best caramelized cauliflower, use a heavy-bottomed skillet and cook the cauliflower over medium heat. This will allow the cauliflower to caramelize slowly and evenly.
  • When making the white wine demi-glace, use a good quality white wine. A dry Chardonnay or Sauvignon Blanc will work well.
  • To finish the dish, drizzle the buffalo medallions and cauliflower with white truffle oil. This will add a luxurious flavor and aroma.

Conclusion:

Buffalo medallion with caramelized cauliflower, white wine demi, and white truffle is a delicious and elegant dish that is perfect for a special occasion. The buffalo medallions are cooked to perfection and the caramelized cauliflower is a sweet and savory accompaniment. The white wine demi-glace adds a rich and flavorful sauce, and the white truffle oil adds a touch of luxury. This dish is sure to impress your guests.

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