Pan-Seared Buffalo with Four Sauces

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by Chef Mark Tarbell

azfamily.com

Posted on December 12, 2012 at 5:25 AM

Updated Wednesday, Dec 12 at 12:03 PM

Serves 4

4 Buffalo Filets

1. Pre-heat grill on high setting and the oven to 400°.
2. Sear the filets on the grill for 3 minutes per side then place in oven for 3-5 minutes to finish cooking.

Salsa Verde

1-1/2 cups cilantro, leaves only
1/2 T fresh oregano
Dash of freshly ground pepper
1/2 tsp toasted ground cumin
2 T water 2-1/2  T Canola oil
2-1/2 T pumpkin seeds
1/2 small garlic clove
1 T fresh lime juice (or more, to taste)

1. Set a dry pan over low heat.  Add pumpkin seeds and toast until golden brown, puffed, and hollow sounding (10 minutes). Discard any burnt seeds. During last 1-2 minutes, add cumin to toast as well.
2. Place all but oil and pumpkin seeds in blender; turn on high.
3. With blender in motion, slowly add oil and pumpkin seeds.
4. Taste and add more lime juice if needed, and salt if desired

Spinach Pesto

1 pound spinach
1/4 cup pine nuts, toasted
1/2 garlic clove 1/4 cup EVOO
1 very small pinch of chile flake
1 cup freshly grated Parmesan

1. Bring salted water to a boil. 
2. Add spinach and blanch for no more than 20 seconds; you just want leaves to wilt; immediately shock in ice water, then thoroughly drain and pat dry with paper towels.
3. Combine all ingredients except Parmesan in deep bowl and use an immersion blender to puree. Season with salt and pepper and stir in Parmesan.

Black Bean & Toasted Cumin

1 lb dried black beans
1 onion, chopped and divided
6 cloves garlic, divided
1/4 oz dried Mexican Avocado leaves
10 dried chile di arbol, stemmed and seeded
1 T cumin

1. Place black beans in a pot with enough water to cover beans plus 3", and cook over high heat for 2 minutes.  Remove from heat and let stand for 1 hour.  Drain.
2. Return beans to pot with fresh water to cover plus 1".  Add half the onion and half the garlic and bring to a simmer.  Cook for 1 to 1-1/2 hour, until beans are tender.
3. Char the avocado leaves and the chiles.  Soak the chiles and let drain.
4. Combine beans, leaves, and chiles in blender and puree.
5. Film a medium skillet with Canola oil, set over medium heat, and add remaining onion and garlic.  Cook until golden and remove from heat.  Stir into black bean puree.
6. Heat a small pan over medium heat.  Add cumin to dry pan and stir continuously until just a little bit of smoke and aroma come off the pan.  Immediately remove from heat.

Butternut Squash Sauce

1 butternut squash, peeled and cubed
1 cup water
1 organic white onion, chopped
1 organic white onion, sliced
1 tsp Canola oil, divided 1 leek (white part only) chopped
2 T Arborio rice 
1 organic Roma tomato, seeded and chopped
3 T red wine
1/2  bunch chives

1. Set a large saucepan over medium heat and add 1/2 tsp Canola oil.
2. Add chopped white onion and leek and sauté until soft, about 3 minutes, stirring occasionally.
3. Add the squash and tomato and sauté for 7 minutes, stirring occasionally.
4. Add the rest of the ingredients and simmer at a low boil for 1 hour.
5. Carefully pour into a food processor, and puree until smooth.
 

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