Tenderloin is an excellent centrepiece, and these mini tenderloins are a great steak alternative. At 180g, they are a small cut of the larger cylindrical tenderloin cut.

Cooking Instructions:

1. Remove the buffalo tenderloin steak from the refrigerator and let it come to room temperature for about 20-30 minutes before cooking.

2. Pat the buffalo tenderloin dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper. Optionally, add minced garlic, rosemary, or thyme for extra flavor.

3. Preheat a skillet or pan over medium-high heat. Add a small amount of olive oil or butter to prevent sticking.

4. Place the buffalo tenderloin steak in the hot skillet. Sear one side for about 2-3 minutes without moving it. This creates a nice sear and caramelization.

5. Flip the steak using tongs and sear the other side for another 2-3 minutes for medium-rare. Adjust the cooking time based on your preferred level of doneness: 4-5 minutes for medium or 6-7 minutes for medium-well.

6. Check the doneness using a meat thermometer inserted into the thickest part of the buffalo tenderloin steak:

   • 125°F (51°C) for rare
   • 135°F (57°C) for medium-rare
   • 145°F (63°C) for medium
   • 155°F (68°C) for medium-well
   • The steak's temperature will rise slightly after removing it from the heat due to carryover cooking.

7. Remove the buffalo tenderloin steak from the heat source and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for about 5 minutes. This allows the juices to redistribute and results in a more tender steak.

8. After resting, slice the buffalo tenderloin steak against the grain for maximum tenderness. Serve it with your preferred side dishes, such as sautéed vegetables, mashed potatoes, or a fresh salad.

Enjoy your perfectly cooked 180g buffalo tenderloin steak!