Buffalo Medallions with Native Lime Mustard Sauce

8 buffalo medallions

1 small onion, sliced

1 small carrot, diced

12 peppercorns, crushed

2 tsp. fresh thyme, chopped

2 tsp. fresh chives, chopped

200 ml red wine

400g Potatoes

Water

Salt

40gr butter

40gr grated cheese, Aust. Cheddar

Salt

Pepper, freshly ground

Nutmeg, grated

200 ml cream

Pepper

Salt

2 tbsp. oil

3 tsp. mild mustard

1 tbsp. fresh basil, chopped

2 tbsp. lime juice

50 ml white wine

½ cup beef stock, preferably veal

1 ½ tbsp. thickened cream

30 gr butter

Fresh asparagus, enough for 4 serves

• Place buffalo in a flat dish, add sliced onion, diced carrot, peppercorns and herbs.

• Pour over red wine, cover and refrigerate for up to 2 days or as long as possible.

• Wash, peel and slice the potatoes into 4 mm slices. Boil in lots of water and a little salt for about 5 minutes. Drain.

• Brush a baking dish with soft butter.

• Layer, by overlapping potatoes in one direction and cover the bottom of dish.

• Sprinkle with grated cheese, salt freshly ground pepper and finish with grated nutmeg.

• Pour cream over everything and bake in preheated oven at 190  C for 20 to 25 minutes.

• When ready to cook buffalo, pat it dry and season with salt and pepper.

• Heat oil in a heavy-duty pan over a medium heat.

• Add medallions and fry until cooked to your taste.

• Remove and keep warm, BUT DO NOT CLEAN THE PAN.

TO MAKE MUSTARD SAUCE:

• Using pan meat was cooked in and over a high heat; add mustard, basil, lime juice, white wine and stock.

• Stir occasionally until mixture reduces by about 1/3.

• Add thickened cream and further reduce.

• Add the cold butter and whisk well into sauce.

• Remove from heat, keep warm.

• Boil water in saucepan and trim asparagus stalks form the base until knife cuts easily. Discard tough off-cuts.

• Add asparagus to boiling water and quickly blanch so that it remains green and tender. Drain.

• Place 2 medallions on each serving plate and cover 1 medallion with mustard sauce.

• Garnish with crusty potato gratin and asparagus spears.

• Serves 4.