He loved it and polished it off in minutes - I am less of a red meat eater than he is so I was wary, but was impressed at how tender and lean it is!! It has half the fat of normal beef and is also lower in cholesterol. You cook it just like a fillet steak - pan fried - and it was juicy and tender. If you like your red meat - give it a go.
For the steak - literally just brush it with a little olive oil both sides, with a sprinkle of salt and pepper and pan fry, medium heat, for about 3-4 minutes each side (depending on thickness). I would normally say a high heat but this had no fat on it at all! So to prevent it burning I didn't do it quite as high.
For the onion rings: In a bowl, put 3/4 cup of all purpose flour and season with salt, pepper, 1 tsp. of garlic powder and a 1/2 tsp. cayenne pepper. Stir to combine and add approx. half a bottle ( 170ml) of your favourite beer. Whisk together to get a mix like thick-ish double cream.
Peel an onion and cut into slices, separating the rings. Heat a pan with about 2 inches of vegetable oil until a chunk of bread browns in a few seconds. Dip the onion first into some flour, then the batter and then drop into the oil. Cook for about 3-4 minutes turning halfway through, until golden and crispy. Drain on kitchen paper and serve with the steak.
Note: The buffalo fillet steak is relatively expensive - but considering the costs of takeaways these days, it still comes out cheaper. Also - the buffalo rump steak is available and much cheaper.
