Buffalo Tenderloin

Beef tenderloin served with sauteed mushrooms and spinach salad.

I accidentally cut the tenderloin before taking the picture...so I pieced it back together for this photo :)

Eating healthy doesn't necessarily mean limiting your choices.  There are plenty of healthy meats that you've probably never tried before. Buffalo has become more popular in the last couple years and can be found at most supermarkets.  However, the average grocery store tends to only carry ground buffalo- limiting your preparation options to stir fry and burgers.  I recently found a delicious meat market in Willow Glen that not only serves amazing sandwiches (which I eat without the bread) but also offers wild boar, elk, and buffalo cuts.  I purchased a buffalo tenderloin from them and it turned out great.  It has a slightly gamey taste to it so I wouldn't suggest it for everyone but if you have a more adventurous palette, try picking up a buffalo tenderloin instead of the typical beef option.

Ingredients
- 1 3/4 lb buffalo tenderloin
- 1 teaspoon spicy brown mustard
-1/2 teaspoon balsamic vinegar
-1/2 teaspoon olive oil
-  1/2 teaspoon fresh cracked black pepper
-sprinkle of sea salt
- 1/2 teaspoon sriracha

1. Rub defrosted tenderloin with all wet ingredients.  Finish by sprinkling with salt and pepper.
2. Cook on the grill pan for 3 minutes on each side to get good grill marks.  Finish in the oven at 350 F for 7 minutes.  Mine came out medium rare which is what I prefer.