Diary of a Foodie

Buffalo Tenderloin with Cranberry Blueberry Sauce

Diary of a Foodie: Season One: Delicious Indigenous

Serves6
  • Active Time:20 min
  • Start to Finish:2 hr
January 2007
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  • 2 cups fresh or frozen cranberries (not thawed)
  • 2/3 cup dried blueberries (scant 2 oz)
  • 1 cup dry red wine
  • 1/4 cup maple syrup (preferably Grade B or dark amber)
  • 2 (3- to 4-inch) fresh serrano chiles, each with a 1-inch lengthwise slit in center
  • 2 (4- by 1-inch) strips fresh orange zest, removed with a vegetable peeler (avoid bitter white pith)
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 (3-lb) center-cut piece buffalo tenderloin (see cooks' note, below) at room temperature
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • Special equipment:

    an instant-read thermometer
  • Bring cranberries, blueberries, wine, syrup, chiles, zest, and 1/4 teaspoon salt to a boil in a 10-inch heavy skillet, covered, over moderate heat. Boil, covered, just until cranberries burst, 4 to 6 minutes, then remove from heat and let stand, covered, 20 minutes. Discard chiles and zest.
  • While sauce stands, put oven rack in middle position and preheat oven to 350ºF.
  • Mix together pepper and remaining teaspoon salt. Pat buffalo dry and sprinkle all over with salt mixture. Heat oil in a 13- by 9-inch flameproof roasting pan over moderate heat until hot but not smoking, then brown buffalo well on all sides, about 10 minutes total.
  • Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120ºF, 25 to 30 minutes. Transfer roast to a platter and let stand, loosely covered with foil, 15 minutes. (Meat will continue to cook as it stands, reaching 130F for medium-rare.)
  • Bring sauce to a simmer and swirl in butter and any juices from meat accumulated on platter. Stir in salt and pepper to taste.
  • Cut roast across the grain into 1/2-inch-thick slices and serve with sauce.
Cooks' note: Buffalo tenderloin is available at some butcher shops and by mail from D'Artagnan at dartagnan.com or (800) 327-8246.
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