Diary of a Foodie
Buffalo Tenderloin with Cranberry Blueberry Sauce
Diary of a Foodie: Season One: Delicious Indigenous
- Active Time:20 min
- Start to Finish:2 hr
- 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 130°F 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.