Buffalo medallions on peperonico pasta

Büffel Medaillons auf Peperonico Pasta

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

INGREDIENTS

For 3 PERSONS:

  • 3buffalo 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 set up the grill so that you have a direct and an indirect zone and preheat the direct zone to maximum heat. Alternatively, you can of course also prepare the food in a 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 grill for about 1 1/2 minutes per side or fry in the pan.
  5. Then place the medallions in the indirect zone (ideal temperature 110°C) or in the oven. Insert a core temperature thermometer into the middle of the medallions and gently bring them 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 draining, mix the pasta with the olive oil and the orange-mustard sauce and then arrange it on a plate.
  8. Once the buffalo fillet medallions have reached the desired core temperature, let them rest for a short time and then place them on the pasta either whole or cut into slices. A pinch of high-quality pepper rounds off the dish perfectly.

Enjoy your food!

Herzlichen Dank an Tobias Oehlke und Kevin Simpson von Onkel Kethe für Rezept und Fotografie. 

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