Butter Aged 'buffalo' Tenderloin Recipe

Prepare the Butter

Soften the unsalted butter at room temperature for about 30 minutes. Once soft, mix in salt and black pepper to taste. Place the butter on a piece of parchment paper, roll it into a log shape, and chill in the refrigerator until firm.

Age the Beef

Wrap the beef tenderloin in the prepared butter log and allow it to age in the refrigerator for at least 24 hours.

Roast the Persimmons

Preheat your oven to 400°F (200°C). Cut the persimmons in half, place them cut-side up on a baking sheet, and roast for about 20-25 minutes until soft and caramelized.

Prepare the Kale Matcha

Blanch the kale in boiling water for 2 minutes, then transfer it to an ice bath. Once cooled, squeeze out excess water, chop finely, and mix in the matcha powder.

Cook the Beef

Preheat a skillet over high heat. Remove the tenderloin from the butter and sear it in the hot skillet for 4-5 minutes on each side for medium-rare. Let it rest for 10 minutes before slicing.

Make the Black Truffle Sabayon

In a heatproof bowl, whisk together egg yolks and heavy cream. Place the bowl over a pot of simmering water, whisking constantly until the mixture thickens. Remove from heat and stir in the black truffle oil.

Plate the Dish

Slice the beef tenderloin and arrange it on a plate. Add roasted persimmons and a generous scoop of kale matcha next to it. Drizzle with black truffle sabayon.