I just had to share this from Shepherd's Staff Missionary Stephanie Williams. She serves as a midwife in the Philippines.
Serving size: Serves 4
4 x 150g fillets water buffalo
1-2 tablespoons olive oil
Salt and pepper
1 medium onion, sliced
1/3 cup beef stock
50 ml fresh pouring cream
2 tablespoons chopped parsley
1 teaspoon picked thyme leaves
4 head witlof
2 tablespoons caster sugar
5-6 baby zucchini
80ml white wine
40 ml white wine vinegar
Pumpkin mash to serve
Parsley sprigs, extra, to garnish
Season buffalo fillets and rub with olive oil.
Heat a large pan, cook buffalo to your liking, as you would with a fillet of beef (4-5 minutes each side) for medium/medium-rare. Remove, cover with foil and rest.
Meanwhile return pan to heat.
Add a little extra olive oil, if necessary, cook onion until soft.
Add port, beef stock and cream, cook, simmering reduce by a 1/3 or cook until sauce thickens.
Stir in fresh herbs and remove from heat.
Meanwhile cut witlof in half and rub cut side in sugar.
Heat a medium pan, place witlof sugar side down and cook a few minutes to caramelise.
Reduce heat, turn witlof. Add butter and zucchini and cook covered until vegetables soften. Add white wine and vinegar, simmer until wine and juices reduce by half.
Serve Buffalo Fillets with port sauce, pumpkin mash and caramelised witlof.
Garnish with a little extra parsley if desired.
Williams Missionary Page