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
- Remove the fillet medallions from the refrigerator approximately 1 hour before preparation.
- 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.
- 10 minutes before the medallions are put on the grill, these are seasoned with a high-quality salt.
- 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.
- 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.
- 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.
- Immediately after draining, mix the pasta with the olive oil and the orange-mustard sauce and then arrange it on a plate.
- 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.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.