Buffalo Tenderlion Marinated in Stella Artois

  • 1 ½ pounds buffalo tenderloin(cut into 6 oz steaks)
  • Butter as needed
  • 1 celery root (peeled and chopped)
  • 1 fennel bulb (chopped)
  • 2 Anjou pears (peeled and chopped)
  • I leek (white part only)
  • I carrot (peeled and chopped)
  • 1 cup pineapple chunks
  • 1 cup honey
  • 1 tbsp balsamic vinegar
  • 2 medium onions(peeled and chopped)
  • 1 ¼ cup red wine
  • 1 bottle Stella Artois
  • 1 ¼ cup beef or veal stock

Season the buffalo steaks with salt andpepper the day before. Heat butter overmedium-high heat and sear all sides of the buffalo until a light brown crust forms. In a large bowl, combine the meat, celery root, pears, pineapple, honey balsamic vinegar, leek, carrots, red wine and Stella Artois. Marinate covered in the refrigerator for24 hours.

Transfer meat from the marinade to an ovenproof pan. Transfer marinade to a sauce pan and add the beef or veal stock. Over medium-high heat reduce the marinade to ¼ of its volume. Strain marinade through a fine mesh strainer till smooth and reserve.

Preheat oven to 375 degrees and cook meat for approximately 6 minutes until medium rare. Place portion of buffalo steaks on plates, drizzle with sauce and serve with desired vegetable.

Pairing Recommendation

Stella Artois

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