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:
- 3 Büffelfilet Medaillons
- 250 g Linguine Red Chilli
- 3 tablespoons 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 or pan-fry for about 1 1/2 minutes per side.
- Then place the medallions in the indirect cooking zone (ideal temperature 110°C) or in the oven. Insert a core temperature thermometer into the center of the medallions and gently heat to the desired internal temperature – we recommend 56°C.
- 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 pouring, mix the pasta with the olive oil and the orange-mustard sauce and then arrange them 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!
Many thanks to Tobias Oehlke and Kevin Simpson from Onkel Kethe for the recipe and photography.
