Tuscan Seared Buffalo Tenderloin with Garlic-Rosemary Sauce

Method

1. 1

   Pat the buffalo tenderloin dry with paper towels. Season generously on all sides with salt and freshly cracked black pepper, ensuring a beautiful crust and deep flavor.

2. 2

   Place a heavy-bottomed skillet (cast iron works wonders) over medium-high heat. Add a tablespoon of olive oil and let it shimmer until just smoking, indicating it's perfectly hot for searing.

3. 3

   Carefully lay the seasoned tenderloin in the hot skillet. Sear for 3-4 minutes per side for medium-rare, developing a rich, golden-brown crust that locks in juices.

4. 4

   Reduce heat to medium. Add crushed garlic cloves and fresh rosemary sprigs to the pan. Tilt the skillet and, using a spoon, continuously baste the steak with the hot, aromatic oil and rendered juices for the final 2 minutes of cooking.

5. 5

   Transfer the seared tenderloin to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This crucial step allows the juices to redistribute, ensuring a tender, moist steak.

6. 6

   While the steak rests, return the skillet to medium heat. Deglaze with chicken or vegetable broth, scraping up all the flavorful browned bits from the bottom. Let it reduce by half.

7. 7

   Remove from heat, stir in a tablespoon of cold unsalted butter until melted and emulsified, creating a glossy, rich sauce. Taste and adjust seasoning if needed.

8. 8

   Slice the rested tenderloin against the grain into thick, succulent medallions. Arrange beautifully on warm plates and spoon the exquisite garlic-rosemary pan sauce generously over each slice.