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1
Preheat the oven to 400 degrees F.
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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.
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3
Roast until tender and a little brown, and then sprinkle the Parmesan on top and return the pan to the oven to brown the cheese, about 3 minutes.
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4
To make the buffalo:
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5
Preheat the oven to 400 degrees F.
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6
Season the medallions with salt and pepper.
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7
Heat the butter and garlic in a large saute pan set over high heat.
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8
When the butter solids turn brown, add the buffalo medallions and sear, in batches if needed, until colored on both sides.
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9
Transfer the buffalo to a baking pan.
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10
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
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11
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.
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12
Add the demiglace, bring to a boil, and strain the sauce.
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13
Lastly, add some truffle oil and keep the sauce ready to serve.
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14
To Serve:
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15
Place a buffalo medallion off-center on the plate, fan some cauliflower against it, spoon sauce over the top.
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16
Slice fresh truffle over everything and drizzle some olive oil over the top.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
