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Farm Fresh
Autumn 2008

Roasted Buffalo with Ginger Béarnaise, Grilled Romaine, and Sunchokes
Chef John Fraser of Dovetail – New York, NY
Adapted by
October 2008

Yield: 4 servings


    Roasted Buffalo with Ginger Béarnaise, Grilled Romaine, and SunchokesBéarnaise:
  • Fresh ginger (enough to render ¼ cup juice)
  • 2 cups white wine vinegar
  • 1 cup white wine
  • 12 white peppercorns
  • 1 egg yolk
  • ¼ pound butter
  • 2 sprigs fresh tarragon, chiffonade
  • Salt

  • Grilled Romaine:
  • Juice of half a lemon
  • 3 tablespoons olive oil
  • Salt and pepper
  • 4 pieces baby romaine, washed and split lengthwise

    Roasted Buffalo:
  • 2 pounds buffalo tenderloin, fat and silver skin removed

    To Assemble and Serve:
  • 1 pound sunchokes, peeled, diced into large segments, blanched al dente
  • 1 parsnip, cut in baton, blanched
  • 2 red radishes cut in julienne


For Béarnaise:
Place ginger in a juicer and process until ¼ cup juice is rendered. Combine white wine vinegar, white wine, and peppercorns in a saucepan. Place over medium heat and reduce by half. Add egg yolk and whip over bain-marie until thick. Once ribbons form, add butter and season with ginger juice, tarragon, and salt.

For Grilled Romaine:
Whisk lemon juice, olive oil, salt and pepper. Place romaine, cut in quarters, on a hot grill. Grill romaine about 1 minute per side, or until charred nicely. Remove and season with lemon vinaigrette.

For Roasted Buffalo:
Place a sauté pan over high heat. Divide buffalo into 4 portions and season with salt and pepper on both sides. Place buffalo in pan and roast both sides until rare, about 3 minutes per side. Remove from pan, let rest. Slice into quarters. 

To Assemble and Serve
Place four pieces of wilted romaine on a plate. Arrange sunchokes, parsnips, and radishes on plate. Top with buffalo and drizzle béarnaise over top. 

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  • Chef John Fraser, 2008 New York Rising Star
  • Las Vegas Restaurants – Letter from the Editor Vol.27
  • Harvest in the Square 2008

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