Seared Buffalo Sirloin W. Blackberry Sauce and Poached Shallots

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“Buffalo is readily available these days. It boasts less fat and calories while still satisfying the biggest meat appetite. I would serve this recipe for a romantic dinner with a nice red wine and candles.....”
1hr 40mins

Ingredients Nutrition


  1. Shallot:
  2. cut the top on the shallots off (1 or 2 cm only), leaving the root end intact.
  3. peel 1 or 2 layers of skin off and set aside.
  4. in a small sauce pan (with lid) add olive oil and sautee garlic over medium high heat until fragrant (aprox 1 minute).
  5. add remaining ingredients and bring to a boil.
  6. cover, reduce heat and simmer for 30 minutes.
  7. when the shallot is done, allow to cool and peel 1 more layer and slice from root to top and "fan out".
  8. Steak:
  9. season steaks with salt and pepper.
  10. heat olive oil in a fry pan on high heat and add steaks.
  11. sear steaks until desired doneness.
  12. remove steaks and cover with foil and let stand.
  13. Sauce:
  14. in a sauce pan (the same one you used to cook the steak) brown pancetta.
  15. add garlic and rosemary and sautee for aprox 1 minute.
  16. add flour and olive oil, stirring constantly for aprox 1 minute.
  17. deglaze the pan with beef stock and add blackberries, whisking constantly until thickened.
  18. season to taste with salt and pepper.
  19. I like to thinly slice the buffalo and fan out on some mashed potatoes, spoon some of the sauce on and then fan out the shallot on top of that. It's quite impressive and yet simple to make.

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