- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Effort: medium
- 2 tbsp olive oil
- 2 cloves garlic
- 900 g buffalo fillet
- 1 red onion, chopped
- 60 g button mushrooms, chopped
- 1 carrot, thinly chopped
- 55 g butter
- black pepper
- 225 g Milano salami, sliced
- 1 tbsp Dijon mustard
- 1 tbsp creamed horseradish, plus extra to serve
- large handful of large handful finely chopped fresh herbs, such as thyme, marjoram, rosemary and parsley
- 375ml (half bottle) red wine
- 300 ml beef or veal stock
For the pommes Parmentier:
- 4 tbsp olive oil
- 4 large Maris Piper potatoes, cut into small cubes
- 1 clove garlic, chopped
- 2 slices Milano salami, chopped
- squeeze of lemon juice
- handful of breadcrumbs
For the braised greens:
- 6 tbsp olive oil
- 1 clove garlic, chopped
- 200 g cima di rapa
- 115 g curly kale
- 2 heads purple sprouting broccoli
- 175 ml rosé wine
- 1 chilli, cut in half
1. Pour the olive oil into a large casserole dish and place over a low heat.
2. Slice one of the garlic cloves into thin slivers and chop the other. Stud the buffalo with the garlic slivers, then place in the casserole dish and cook over a low heat for 2-3 minutes, until nicely browned. Remove from the casserole and place to one side.
3. Remove the casserole from the heat and stir in the chopped garlic, red onion, mushrooms, carrot and butter, and season to taste. Put the casserole dish back on the heat and cook the vegetables gently for 3-4 minutes.
4. Lay out the salami slices in a layer across a chopping board.
5. Baste the buffalo fillet on all sides with the Dijon mustard and horseradish. Sprinkle the fillet with the chopped herbs, then place it in the middle of the salami. Wrap the slices of salami around the fillet and tie securely at intervals with string.
6. Place the wrapped fillet in the casserole, turn the heat up to medium and cook for 1-2 minutes to seal the salami on all sides. Remove from the pan.
7. Pour the red wine into the casserole, bring to the boil and cook until reduced by half. Add the stock and cook until reduced again by half. Reduce the heat to the lowest possible setting, place the buffalo back in the casserole and cook gently for 20 minutes, turning once after 7-10 minutes. When cooked, remove from the heat.
8. While the buffalo is cooking, make the pommes Parmentier. Heat the olive oil in a large frying pan and add the potato cubes, garlic and salami. Cook for about 15 minutes, stirring occasionally, until tender and golden brown.
9. Meanwhile, make the braised greens. Place the oil in a frying pan over a low heat. Add the garlic and green vegetables and cook gently for 4-5 minutes. Add the wine and the chilli and cook until reduced. When cooked, remove and discard the chilli.
10. Season the potatoes and stir in the lemon juice and breadcrumbs.
11. Transfer the buffalo to a serving plate and serve with the pommes Parmentier and braised greens.
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