Buffalo Sirloin with Maple-Cider Sauce

Buffalo Sirloin with Maple-Cider Sauce
  • 2 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    minced shallots

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1/2 cup
    (125 mL)


  • 2 Tbsp.
    (30 mL)

    Maple syrup

  • 2 tsp.
    (10 mL)

    raspberry vinegar

  • 1/2 cup
    (125 mL)

    demi-glace sauce

  • 6 oz
    (175 g)

    sliced buffalo sirloin


Cook shallot in oil.

Add cider and reduce by half.

Stir in maple syrup and raspberry vinegar; cook 1 minute.

Add demi-glace and simmer 2 minutes. Set aside.

In a hot skillet, cook Buffalo sirloin 2-4 minutes per side, at medium heat.

Serve with sauce.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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