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1
Trim tenderloin of all fat and sinew.
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2
Portion into 6-ounce fillets and tie to keep shape.
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3
Set aside.
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4
Potato Puree: Bring the potatoes to a boil in salted water and then reduce to a simmer.
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5
Steep the minced black truffles in heavy cream.
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6
When the potatoes have fully cooked, drain in colander until dry, but still warm.
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7
Push the potatoes in a fine drum sieve or rice into a bowl.
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8
Whisk in heavy cream and butter.
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9
Finally, add truffle oil and season, to taste.
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10
Red Onion Confit: Sweat the onions in oil in a small rondeau until wilted and tender.
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11
Add vinegar and cook until dry.
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12
Add sugar, wine, and thyme, and cover.
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13
Cook on low heat until the liquid has been evaporated and the onions are very soft.
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14
Hold warm in pot with lid.
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15
Red Wine Demi-glace: Simmer wine and aromatics until almost all of the wine has evaporated, being careful not to burn.
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16
Add veal stock and reduce to until proper consistency is achieved.
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17
Strain through chinois and hold in a small bain marie.
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18
Assembly: Season the buffalo and foie gras on both sides with salt and pepper.
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19
Sear the seasoned Buffalo filet in a little oil on both sides until desired temperature is reached.
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20
Add seasoned foie fras and cook until just cooked through.
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21
Baste meat and foie gras with a little butter and thyme.
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22
Drain on paper towel.
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23
Place some truffled potato puree in the middle of the plate, place the buffalo on top.
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24
Take warm onion confit and place on top of the buffalo followed by foie gras.
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25
Spoon warm sauce over the top.
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26
Sprinkle with chives and a little truffle oil.
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27
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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28
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
