Nebraska Buffalo Carpaccio with Lentils du Puy

Yield: 4 servings


  • 8 ounce Buffalo tenderloin

Roll in ground black pepper. Sear in smoking hot cast iron pan 20 seconds each side. Cool, wrap in plastic and freeze. Can be prepared one day ahead of service

Lentils du Puy

  • 4 ounces Lentils, cooked in chicken broth
  • 1⁄2 each Shallot, fine minced
  • 1⁄2 ounce Extra virgin olive oil
  • 1 teaspoon Chive, chopped
  • 1 teaspoon Parsley, chopped

Mix all together, season with salt and pepper, chill. Can be prepared one day ahead

Quail Egg

  • 4 each Quail eggs

Poach 10 minutes in salted water. Chill in ice bath and peel. Roll in smoked paprika,

  • La Chinata brand preferred Pink Peppercorn Mustard
  • 1 teaspoon Dry mustard powder
  • 2 teaspoons Smooth Dijon mustard
  • 1 tablespoon Pink peppercorns, crushed
  • 1 teaspoon Fresh cut chives
  • 1 teaspoon Extra virgin olive oil
  • 1 teaspoon Soy sauce

Mix all together


  • 1 spear Center cut romaine heart
  • 1⁄2 teaspoon Extra virgin olive oil
  • 1 wedge Lemon to squeeze
  • To taste Salt and pepper


Slice buffalo thin and distribute on four chilled plates. Arrange lentil
salad length of plate, 1 ounce lentils each. Equally spread the romaine lettuce next to the lentils. Garnish with 1⁄2 teaspoon of pink peppercorn mustard on each plate as well as the quail egg. Enjoy!

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