Pepper crusted buffalo fillets on caramelised onion jam

Try making apple gravy with this buffalo recipe. Make sure that you use buffalo fillets. Buffalo fillet is the most tender of all the buffalo cuts and suits this recipe better than any other cut of buffalo.

Take your buffalo fillet and trim any of the excess fat off the buffalo. Heat a large frying pan and add the olive oil. Place the buffalo fillet into the hot pan and brown the buffalo fillet on all sides. Once the buffalo is fully browned, take out of the pan and place onto a greased oven baking tray.

In a small bowl, mix the cracked pepper, honey, sea salt, dried mixed herbs, sweet paprika, chopped ginger and chopped garlic. Mix all the marinade ingredients together and carefully pour over the buffalo fillet covering the whole fillet. Leave the buffalo to marinate for at least 1 hour, then place the marinated buffalo fillet in an oven on 360F for 6 to 8 minutes. The cooking time will vary according to the different sizes of the buffalo fillets.

To make the onion jam, slice the onions and place them in a medium sized saucepan with the olive oil. Fry the onions on a high heat until the onions start to caramelize. Add the vinegars, sugar and garlic and reduce on a high heat for around 8 to 10 minutes, stirring constantly so the onion does not stick and burn to the bottom of the pan.

Place a spoonful of onion jam onto your plate and thinly slice the marinated cooked buffalo fillets and place over the top of the onion jam.

1 pound of buffalo fillets

1 tablespoon olive oil

1 tablespoon cracked pepper

1 teaspoon honey

1 teaspoon sea salt

1 teaspoon dried mixed herbs

1 teaspoon sweet paprika

½ teaspoon chopped ginger

½ teaspoon chopped garlic

Onion jam

2 large onions

¼ cup sugar

¼ teaspoon red wine vinegar

½ clove garlic

½ teaspoon balsamic vinegar

1 teaspoon olive oil

Time to make 45 minutes                      Serves 2