Charred Buffalo Medallions With Coffee Barbecue Sauce

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 1/2 pounds tenderloin of buffalo, cut into four 1-inch-thick medallions
• Salt and pepper
• 1 small Vidalia onion, cut into medium dice
• 1/4 cup gold tequila
• 1/4 cup lime juice
• 1 cup rich beef or veal stock
• 1/2 cup black coffee barbecue sauce (recipe follows)

1. In a large saute pan over medium heat, combine the olive oil and butter.
2. Season the buffalo medallions with salt and pepper to taste, then add to the hot pan.
3. Turn the heat up to high, and quickly char both sides of the meat, 1 to 2 minutes a side for rare, 2 to 3 minutes for medium-rare.
4. Remove to warm platter, cover with foil and set aside.
5. Add onions to the pan, and saute over medium-low heat until softened and caramelized, about 5 minutes.
6. Standing back from the flame, add tequila to the pan.
7. Reduce heat to low, and stir to deglaze.
8. When the liquid in the pan is reduced by about half, add the lime juice and simmer until the pan is almost dry.
9. Add the stock, and simmer until it is reduced by almost half.
10. Add the black coffee barbecue sauce.
11. Simmer gently for 2 minutes, then add salt and pepper to taste.
12. Serve the buffalo medallions in a pool of sauce.

olive oil, unsalted butter, tenderloin, salt, vidalia onion, gold tequila, lime juice, rich beef, black coffee

Taken from cooking.nytimes.com/recipes/5462 (may not work)