3 lbs. buffalo tenderloin, boned, cleaned of silver skin, cut into 12 medallions **
2 Tbsp. cracked mixed peppercorns
2 Tbsp. olive oil
1 Tbsp. freshly chopped thyme
** sea salt and freshly ground black pepper

Pour olive oil in hot skillet. Season buffalo with thyme, cracked peppercorns and salt. Sear on each side approx. 1 minutes, or until desired doneness. Set aside. Remove excessive oil from skillet.

Sun Dried Cherry Sauce

¼ cup sun dried cherries
1 cup beef stock
1 Tbsp. finely chopped shallots
½ Tbsp. corn starch diluted with 2 tbsp. cold water
¼ cup red zinfandel
2 Tbsp. balsamic vinegar
1 Tbsp. honey
1 Tbsp. butter
** sea salt and freshly ground black pepper

In same skillet quickly sauté shallots then add balsamic vinegar, honey and red zinfandel. Reduce by half. Add beef stock and sun dried cherries. Bring to boil. Reduce by 1/3. Adjust consistency of sauce by adding corn starch mixture gradually. Turn off heat. Slowly whisk in butter until fully incorporated. Season to taste with sea salt and freshly ground black pepper.

Gâteau of Leeks, Asparagus & Fennel

12 medium asparagus peeled & diced
2 medium leeks, white part only, minced
1 bulb fennel, minced
1 Tbsp. unsalted butter
1 cup heavy cream
4 large eggs
** sea salt and freshly ground black pepper
** pinch nutmeg

Preheat oven to 375°. Wash vegetables thoroughly. Place in colander to drain. Melt butter in medium skillet over medium heat.. Add shallots. Cook until translucent. Pour all vegetables into skillet. Cook 5 minutes. Set aside. Let cool. In mixing bowl, blend eggs and heavy cream. Add vegetable mixture, salt, pepper and nutmeg. Place mixture into Pyrex dish or pie pan. Bake 45 minutes or until mixture reaches 180°. Set aside.

Portobello Beignet

2 portobello mushrooms, large cap, stemmed, cut into 6 strips each
½ cup tempura / beignet batter mix
1 cup cold water
1 Tbsp. finely chopped basil,
1 Tbsp. finely chopped oregano
pinch paprika
pinch cayenne pepper

Pour cold water into mixing bowl. Add tempura batter mix. Blend well with wire whisk. Add basil, oregano, paprika and cayenne pepper. Set aside. If mix is too thick add small amount of water. Pre-heat fryer to 365°. Oil should be minimum of 5 inches deep.
Dip portobello mushrooms in prepared tempura mix. Deep fry 20 seconds, one at a time. Place on paper towels to remove excess oil.

Presentation

¼ cup toasted pine nuts
** thyme sprigs
** oregano sprigs
Place gâteau in center of hot serving plate. Place two buffalo medallions on gâteau, overlapping. Top buffalo with two portobello beignet strips. Spoon sauce around plate. Sprinkle with toasted pine nuts. Garnish with thyme and oregano sprigs.

** Any game or beef tenderloin can be substituted for the buffalo.