Buffalo Filet Mignon from Serres | Steak Perfection in a Simple Pan
Enjoy this tender, flavourful buffalo steak with its unique gamey note, complemented by a perfect crust achieved in a simple non-stick pan!
Ingredients
- 2 buffalo tenderloin steaks from northern Greece, Serres region
- Coarse sea salt
- Cooking oil neutral, high smoke point like sunflower or canola
Optional for Flavor (Not used in this method but can be tried):
- Fresh rosemary
- Garlic cloves
- Knob of butter
Instructions
Preparation
- Take the buffalo tenderloin out of the fridge, allowing it to come to room temperature.
- If the tenderloin is thick, slightly flatten it to ensure even cooking.
Salting
- Generously season both sides of the steaks with coarse sea salt.
- Let them rest at room temperature for 45 minutes to 1 hour. This allows osmosis to enhance the flavor. (For deeper flavor, you can salt them the day before and refrigerate overnight.)
Preheating the Pan
- Use a regular non-stick pan, preheated until hot but not smoking.
- Add a fair amount of oil to ensure proper contact for browning.
Cooking
- Place the steaks in the pan.
- Sear for 1 to 1.5 minutes on each side. Keep flipping every 1–1.5 minutes to cook evenly and avoid a thick brown crust on one side.
- Continue flipping until the internal temperature reaches 53°C (127°F), as carryover heat will bring it up to 54–55°C (131–135°F) for medium-rare doneness.
Resting
- Remove the steaks from the pan and place them on a wooden board.
- Tent loosely with aluminium foil and let them rest for 8–10 minutes. This allows juices to redistribute.
Serving
- Slice and check the doneness—beautifully medium-rare with a slight grey zone from the cooking method.
- Serve with double-fried steak fries and green peppercorn sauce (optional).