The combination of perfectly roasted water buffalo steaks with the creamy texture of beans and seared asparagus is a celebration on a plate. 

4 (6oz/180 g) Reverent Acres water buffalo tenderloin steaks 

1 Tbsp (15 mL) olive oil

½ tsp (2 mL) smoked paprika 

Salt and freshly ground black pepper 

14 oz (398 mL) tin cannellini beans, drained and rinsed 

1 lb (500 g) fresh asparagus spears, brushed with olive oil 

Good quality truffle oil 


½ cup (125 mL) pitted and finely chopped large green olives 

¼ cup (50 mL) pitted Kalamata olives

3 tbsp (45 mL) sundried tomatoes, packed in oil

1/3 cup (75 mL) olive oil 

1 large shallot, peeled and chopped

Zest and freshly squeezed juice from 1 lemon

¼ cup (50 mL) finely chopped parsley

Salt and freshly ground black pepper 

Bring tenderloin steaks to room temperature. Rub with oil. Sprinkle with smoked paprika, salt and pepper. Grease BBQ grill and preheat to medium high. Place steaks on greased grill. Grilling time depends on thickness of steaks, grilling method and preference. For gas grill, BBQ for 9 to 12 minutes for medium rare steaks that are about 1-in (2.5 cm) thick. Turn once, avoiding turning again and again as it affects the quality of the end results. Watch carefully as BBQs vary in heat. Remove steaks when ‘almost’ done to your liking and rest on a board for up to 5 minutes as they will continue to cook off the grill. 

Meanwhile combine Olive Tapenade ingredients in a food processor fitted with a metal blade. Pulse, scraping down the sides of bowl, until mixture is a course paste. Add salt and pepper to taste. While meat is resting, lather Tapenade over top to coat. Reserve a tablespoon (15 mL) for the beans. Warm beans in a microwave or heat tinned beans and their liquid in a saucepan. Drain. Stir in reserve tapenade. Grill asparagus spears on the BBQ over medium heat for 2 to 3 minutes or until done as you like. Arrange a few on a serving plate with a spoon of warmed beans. Dot with a couple drops of truffle oil. Slice beef and serve over top.  

Serves 4.


Recipe created by Food BC

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