Buffalo Rossini

Ingredients

• 1 whole Buffalo tenderloin
• 3 Idaho potatoes, peeled and large diced
• 1/2 black truffle, minced
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• Salt and pepper
• 1 tablespoon truffle oil
• 3 red onions, quartered lengthwise, cored, and fine julienned
• 1 tablespoon oil
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1/2 cup red wine
• 2 sprigs thyme
• 2 cups red wine
• 1 sprig rosemary
• 1 bay leaf
• 1 tablespoon black peppercorns
• 1 cup veal stock
• 4 (4-ounce) pieces foie gras
• Salt and pepper
• 3 tablespoons butter
• 1 tablespoon chopped thyme
• 1/4 cup chopped chives

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