Whole Buffalo Tenderloin with Béarnaise Sauce

Nov 26, 2024Ricky Albright
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Experience the perfect balance of rustic charm and gourmet sophistication with this Buffalo Tenderloin recipe with homemade Béarnaise Sauce created by Ricky Albright of Iron Fire Cooking. Coated in olive oil and seasoned with a spice rub featuring coffee, the tenderloin develops a bold, earthy crust that enhances its naturally rich, lean flavor. Whether you opt for Musket Powder seasoning or another high-quality spice blend with coffee in it, the subtle bitterness and smoky undertones of the coffee create a depth of flavor that makes the dish truly special.

Whole Buffalo Tenderloin with Béarnaise Sauce

Ricky Albright

Servings

6-8

Prep Time

10 minutes

Cuisine

American

Category

Buffalo Meat

After being seared to perfection and roasted to the ideal doneness, the tenderloin is paired with a rich Béarnaise sauce, made from scratch with tarragon, lemon, and a touch of cayenne for a balance of creamy richness and gentle heat. Perfect for a holiday meal, this dish is a showstopper that combines the elegance of fine dining with the comforting flavors of the season, making it an unforgettable centerpiece for your festive table.

Whole Buffalo Tenderloin with Béarnaise Sauce

Ingredients

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    • 1 whole Buffalo Tenderloin

    • If you have a smaller crowd, this recipe works with our elk tenderloin as well

    • • Good quality olive oil (for the binder) 

    • • Musket Powder seasoning or any coffee accented spice rub of your choice

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    • • 2 tablespoons white wine 

    • • 1 tablespoon tarragon vinegar OR 1 tbsp of dried tarragon and 1 tbsp whit wine vinegar

    • • 2 teaspoons chopped onion
    • • 1/4 teaspoon black pepper 
    • • 1/2 cup butter 
    • • 3 egg yolks 
    • • 2 tablespoons lemon juice 
    • • 1/4 teaspoon salt 
    • • 1/4 teaspoon cayenne pepper

    Directions

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      1. Preheat your oven to 400°F (200°C).

      2. Prep the meat by removing any silver skin and then pat the tenderloin dry with a paper towel.

      3. Coat the bison tenderloin with olive oil and then season generously with Musket Powder seasoning or any coffee accented spice rub of your choice.

      4. Heat a cast iron skillet to med/high and sear the tenderloin on all sides. (2-3 mins per side).

      5. Insert your meat thermometer into the centre of the meat, transfer the tenderloin to the oven and roast to desired doneness (135°F for medium-rare).

      6. Rest the meat for at least 10 minutes before you slice.

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      1. In a small saucepan, simmer the wine, vinegar, onion, and pepper until reduced to 1 tablespoon. Strain.

      2. Melt the butter, set aside.

      3. In a heat proof bowl, whisk the egg yolks, lemon juice, and the strained reduction over simmering water until thickened.

      4. Slowly whisk in the melted butter. Season with salt, pepper and cayenne pepper.

      5. Season with salt, pepper and cayenne pepper.

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      1. Slice tenderloin and serve with béarnaise sauce and your favorite sides.

      2. ENJOY!

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