Recipe courtesy of Victoria and Albert's Restaurant

Smoked Buffalo with Melted Fennel, Leeks, and Hearts of Palm Salad with Florida Orange Vinaigrette

  • Level: Easy
  • Total: 55 min
  • Active: 45 min
  • Yield: 4 to 8 servings
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Florida Orange Vinaigrette:

1/4 cup champagne vinegar

1 tablespoon honey

1/2 teaspoon Dijon mustard

1/2 teaspoon minced shallots

Juice from 10 Florida oranges, cooked until reduced to 1/4 cup juice

1 1/2 cups grape seed oil

Coarse Florida Keys salt and freshly ground black pepper 

Coarse Florida Keys salt and freshly ground black pepper

Hearts of Palm Salad:

1 cup fresh hearts of palm, sliced in half-rounds

1 cup jicama, diced small

1/2 cup radish, diced small

Coarse Florida Keys salt and freshly ground black pepper

Melted Fennel and Leeks:

1/4 cup olive oil

1 pound fennel, thinly sliced, bulb only

1 pound leeks, white parts only, thinly sliced

1 cup white wine

Coarse Florida Keys salt and freshly ground black pepper

Pinch sugar 


Four 4-ounce logs buffalo tenderloin

2 teaspoons fennel pollen

Coarse Florida Keys salt and freshly ground black pepper

Coarse Florida Keys salt and freshly ground black pepper 

Garnish and Assembly:

2 watermelon radishes, julienned, for garnish

1 Florida orange, sliced into segments, for garnish

2 cups petite greens

Lavosh crackers

Balsamic vinegar, such as Minus-8 Vinegar, for garnish 


  1. Preheat the oven to 400 degrees F. 
  2. For the vinaigrette: Stir together the vinegar, honey, mustard, shallots and orange juice in a small mixing bowl. Slowly whisk in the grape seed oil. Season with salt and pepper. 
  3. For the hearts of palm salad: Mix together the hearts of palm, jicama and radishes, and season with salt and pepper. 
  4. For the leeks and fennel: Heat the oil in a saute pan over medium heat. Saute the fennel until translucent, about 5 minutes. Add the leeks and saute until juices are released, about 5 minutes. Stir in the wine to deglaze the pan; cook until the liquid is reduced and has been absorbed. Season with salt, pepper and sugar.
  5. For the buffalo: Sprinkle each buffalo log with 1/2 teaspoon fennel pollen and some salt and pepper. Heat a saute pan over high heat, and then sear the meat on all sides until golden brown. Transfer to the oven and cook through until medium rare, 5 minutes. Carve evenly into 24 slices total. 
  6. Place three slices of buffalo on each plate. Top with the fennel-leek mixture, then the hearts of palm salad. Garnish with the watermelon radishes and orange segments. Toss the petite mixed greens in the Florida orange vinaigrette. Serve with lavosh crackers and a drizzle of balsamic vinegar on the plate.

Cook’s Note

If desired for added flavor, cold smoke the buffalo for 30 to 45 minutes before searing.

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