Buffalo medallions on peperonico pasta

Juicy buffalo bill filet medallions from Italy on peperoncino pasta. The unique taste of the buffalo fillet harmonizes perfectly with the slightly piquant pasta.

INGREDIENTS

For 3 PERSONS:

• 3 Buffalo fillet medallions
• 250g Linguine Red Chilli
• 3 tbsp high-quality olive oil
• 3 tbsp orange-mustard sauce
• 1 piece of onion
• Some flour
• Etwas Petersilie
• Salt

PREPARATION

1. Remove the fillet medallions from the refrigerator approximately 1 hour before preparation.
2. Now the grill is set up so that you have a direct and an indirect zone and the direct zone is preheated to maximum heat. Alternatively, the preparation can of course also be carried out in the pan.
3. 10 minutes before the medallions are put on the grill, these are seasoned with a high-quality salt.
4. After 10 minutes, place the buffalo medallions on the hot, direct zone of the grill and leave for approx. Grill or saute in pan for 1 1/2 minutes.
5. Then the medallions are placed in the indirect zone (ideal temperature 110 ° C) or in the oven. Prick a core temperature thermometer into the middle of the medallions and gently pull it to the desired core temperature-we recommend 56 degrees.
6. In the meantime, cook the pasta until it is al dente and sauté onion rings rolled in flour with a little olive oil until golden brown.
7. Immediately after pouring, mix the pasta with the olive oil and the orange-mustard sauce and then arrange them on a plate.
8. Once the buffalo fillet medallions have reached the desired core temperature, let them rest briefly and then place them either whole or cut open in tranches on top of the pasta. A pinch of high-quality pepper rounds off the dish perfectly.

Good Appetit!

Many thanks to Tobias Oehlke and Kevin Simpson from Uncle Kethe for recipe and photography.