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!
Prep Time 1 hour hr
Cook Time 15 minutes mins
Resting Time 10 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine French
- 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
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.
Keyword BBQ, cooking, foodie, greece, recipe