Buffalo fillet from the whiskey plank with homemade potato dumplings. An exceptional gourmet recipe from BBQ World Champion Camillo "Don Caruso" Tomanek.
INGREDIENTS
FOR THE BUFFALO FILLET:
- Buffalo fillet medallions approx. 180g each
- 2 whiskey barrel planks
FOR THE POTATO DUMPLINGS
- 200g potatoes
- 1 small onion
- 2 tsp chives
ADDITIONALLY:
- Salt
- Pfeffer
PREPARATION
- First, boil the potatoes, let them cool completely, and then mash them very finely. Next, finely chop the onion and fry it. Finally, mix the mashed potatoes with the chives and onion.
- Now form dumplings of any size from the potato mixture. The smaller the dumplings, the faster they cook.
- In the next step, rub the buffalo fillet medallions with salt and pepper and preheat the grill to 150°C.
- Now place the fillet medallions centrally on one whiskey barrel plank and the potato dumplings on the second plank. Make sure to place the delicacies on the dark inside of the planks.
- Now place the planks on the preheated grill and close the lid. The fillet should cook to an internal temperature of 56°C, which should take about 25 minutes. With the dumplings, it's best to rely on your gut feeling; they basically just need to be reheated.
Attention: The whiskey barrel plank should only smoke very slightly. If the heat is too high, it is best to move the plank to a place with fewer coals.
