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 people:
- 3 buffalo fillet medallions
- 250 g Linguine Pepperoncino Rosso
- 3 tbsp high quality olive oil
- 3 tbsp orange mustard sauce
- 1 piece of onion
- some flour
- some parsley
- Salt
PREPARATION
- Remove the fillet medallions from the refrigerator about 1 hour before preparing them.
- Now the grill is set up so that you have a direct and an indirect zone and the direct zone is preheated to maximum heat. Alternatively, the preparation can of course also be done in the pan.
- 10 minutes before the medallions go on the grill, they 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 fry them in the pan for about 1 1/2 minutes per side.
- Then place the medallions in the indirect zone (ideal temperature 110°C) or in the oven. Insert a core temperature thermometer into the center of the medallions and gently pull to the desired core temperature - we recommend 56 degrees.
- In the meantime, cook the pasta until it is al dente and sauté the 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 briefly and then place them on the pasta either whole or cut into slices. A pinch of high-quality pepper rounds off the dish perfectly.
Bon appetite!
Many thanks to Tobias Oehlke and Kevin Simpson from Uncle Kethe for the recipe and photography.
