Maple-Black Peppercorn Soaked Buffalo Tenderloin on Brazos Valley Jalapeño Grits and Crispy Butternut Squash Taquito
Serves 4
1 cup maple syrup
2 tablespoons fresh cracked black pepper
2 cloves garlic, peeled and finely chopped
1 large shallot, peeled and finely chopped
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
Crushed red pepper flakes to taste
1 24 ounce Whole Buffalo Tenderloin trimmed of all fat and silver skin
Salt and black pepper to taste
2 tablespoons vegetable oil
Jalapeno Grits (Recipe to follow)
Tangle of Greens (Recipe to follow)
Yellow Tomato Pico (Recipe to follow)
4 Butternut Squash Taquito (Recipe to follow)
Smoked Chili Aioli (Recipe to follow)
4 sprigs fresh cilantro
In a small bowl, combine maple, black pepper, garlic, shallot, sage, thyme and pepper flakes. Stir to combine and add filets. Let the buffalo tenderloin marinate in the maple mixture for 8 hours or overnight, rotate the tenderloin every 2 hours. Remove the tenderloin from the mixture and cut into 6 ounce steaks. Season with salt and pepper.
Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay buffalo in skillet and brown for 4 minutes. Turn and brown for an additional 3 minutes or until desired degree of doneness is reached.
Jalapeno Grits
1 Tablespoon Olive Oil
4oz Onion, diced
1 teaspoon Garlic, minced
1 Tablespoon Jalapeño, minced
1 teaspoon fresh thyme, chopped
6 Cup Chicken Stock
2 Cup Coarse White Grits
1 teaspoon Smoked Paprika
½ oz Tabasco
In a large saucepan (grits will expand in volume during the cooking), bring to medium high heat add oil and onions, sauté for 2 minutes or until translucent. Add the garlic, jalapeno, and thyme. Add 6 cups of chicken stock, bring to a boil. Sprinkle in the grits a handful at a time, stir constantly. Reduce the heat to a simmer, and cook the grits about 25 minutes, until they are thickened and soft in texture. Stir the grits occasionally as they cook. Add the smoked paprika, Tabasco, then season with Salt and Pepper to taste.
Tangle of Greens
2 Tablespoon Olive Oil
1 Tablespoon Shallots, minced
1 Teaspoon Garlic, minced
2 Cups Packed, Washed Stemless Spinach
1 Cup Packed, Washed Arugula Leaves
Salt and Pepper to taste
In a large sauté pan over medium high heat, add the oil, shallots, and garlic. Sauté for 1 minute, add the greens and continue to cook, stirring constantly. Continue to cook until the greens have wilted. Season with salt and pepper
Yellow Tomato Pico de Gallo
1 large Yellow Tomato, seeded and small diced
1 medium Jalapeño, seeded and brunoise
1 small Shallot, brunoise
1 each Lime, juiced
Salt and Pepper to taste
In a small mixing bowl, combine the all of the ingredients. Season with Salt and Pepper to taste.
Plating:
Start with jalapeño grits in the middle of each plate. Cut each tenderloin on the bias through the middle and crisscross on top of the grits. Place evenly portioned tangle of greens in the back side of the buffalo. Lay the butternut squash taquito between the buffalo and the tangle of greens and sprinkle with pico de gallo. On the front side of the buffalo, spoon a pool of smoked chili aioli. Garnish with Cilantro on top and serve.