' Willamette Valley Vineyards - Horseradish Crusted Buffalo Tenderloin

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Horseradish Crusted Buffalo Tenderloin

Horseradish Crusted Buffalo Tenderloin
Recipe by Chef Eric Nelson
At a Glance
Serves: 2

2-8oz buffalo steaks

Sea salt & pepper to taste

1/2 lb russet potato, shredded

8 oz vegetable oil

3 tbsp Panko bread crumbs

2 tbsp parsley, chopped

2 tbsp shallot, diced

2 tbsp fresh horseradsih, grated

1/2 tbsp mayonnaise

1/2 tbsp mustard

1 tbsp garlic, diced

1/4 oz gelatin


This savory recipe combines bold flavors with a touch of spice to create an extraordinary meat dish that is best served with our Griffin Creek 2010 Cabernet Franc.


Season steaks with salt and pepper and sear until golden brown in a saute pan over high heat. This will take about 2-3 minutes on each side. Set aside to cool. Starting with cold oil, fry the potatos until golden brown over medium high. Strain and let cool. In a mixing bowl add Panko, oil, salt, pepper, shallots, half of the horseradish, garlic, & parsley. Place potatoes in Ziploc and smash. Add potatoes to Panko mixture and set aside. Mix remaining horseradish mayonnaise, mustard and gelatin in a bowl and mix, quickly rub mixture on meat and coat with the crumb mixture. Cook steak to desired temperature, approximately 4-6 minutes at 400°.

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