Buffalo Tenderloin

WHOLE BUFFALO TENDERLOIN with MY GRANDMOTHERS Homemade Béarnaise Sauce

A family Tradition
This one’s for you BIG RICKY☝️ ❤️ He would of absolutely loved this 🙏🙏

Ingredients:
Buffalo Tenderloin: Jackson Hole Buffalo Meat Company
Graza Olive oil (for the binder)

Musket Powder White (Ranch) Seasoning
Musket Powder Black (Original) Seasoning

Béarnaise Sauce:
2 tablespoons white wine
1 tablespoon tarragon 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, add more as wanted

Instructions:
1. Tenderloin:
Preheat oven to 400°F (200°C).
Coat the tenderloin with olive oil and season with Musket Powder.
Sear on all sides in a hot cast-iron skillet (2-3 mins per side).
Insert Fireboard probe, transfer to oven, and roast to desired doneness (135°F for medium-rare).
Rest for 10 minutes.
2. Béarnaise Sauce:
Simmer wine, vinegar, onion, and pepper until reduced to 1 tablespoon. Strain.
Melt butter. In a bowl, whisk egg yolks, lemon juice, and reduction over simmering water until thickened.
Slowly whisk in melted butter. Season with salt and cayenne pepper.
3. Serve:
Slice tenderloin and serve with béarnaise sauce on a bed of asparagus.