South Dakota Mustard-Herb Buffalo Tenderloin

Introduction

Bold, flavorful and seared to perfection, this South Dakota Mustard-Herb Buffalo Tenderloin recipe brings steakhouse quality grilling to your backyard using the Arteflame Grill. With a robust herb and mustard marinade, the buffalo tenderloin is seared at over 1,000°F on the center grill grate, then reverse seared on the flat top for perfect doneness, maximum juiciness, and unparalleled flavor — all without the need for an oven or pan.

Ingredients

• 2 lb buffalo tenderloin, trimmed
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter (for searing)
• Optional: fresh parsley to garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins soaked with a bit of vegetable oil into the grill bowl.
2. Stack firewood on top of the napkins.
3. Light the napkins and let the fire build.
4. Wait 20 minutes until the center grill grate reaches over 1,000°F and surrounding flat top begins to heat up for searing and cooking.

Step 2: Prepare the Marinade

1. In a bowl, combine Dijon mustard, whole grain mustard, garlic, rosemary, thyme, salt, and black pepper.
2. Rub the marinade generously over the entire buffalo tenderloin.
3. Cover and refrigerate for at least 1 hour or up to overnight.

Step 3: Sear the Buffalo Tenderloin

1. Once the grill is fully heated, add a tablespoon of butter to the center grill grate.
2. Sear the buffalo tenderloin on the center grate for 1.5 – 2 minutes per side until a crust forms.
3. Rotate to all sides to ensure an even high-temperature sear.

Step 4: Reverse Sear on the Flat Griddle

1. Move the seared buffalo tenderloin to the hotter center area of the flat top griddle.
2. Continue cooking and rotating occasionally until internal temperature reaches 15°F below your desired doneness — about 125°F for medium rare. Let rest to reach final temp.
3. Remove from the grill and rest for at least 10 minutes before slicing.

Step 5: Garnish and Serve

1. Slice the tenderloin and garnish with fresh parsley if desired.
2. Serve immediately with your favorite grilled vegetables or sides cooked right on the Arteflame flat top.

Tips

• Use butter instead of oil when searing for richer flavor.
• Time your vegetables to cook on the outer flat top while your steak finishes on the inner zone.
• Buffalo cooks faster than beef – monitor temperature closely.
• Always rest the meat so it finishes cooking and redistributes juices.
• Marinate your meat overnight for deeper flavor infusion.

Variations

1. Maple-Mustard Buffalo Tenderloin: Add 1 tbsp maple syrup to the mustard marinade for a sweet twist.
2. Spicy Chipotle Buffalo Tenderloin: Mix 1 tsp chipotle powder and 1 tsp smoked paprika into the marinade for heat and smoke.
3. Lemon-Herb Buffalo Tenderloin: Add lemon zest and 1 tbsp lemon juice for a citrusy version.
4. Balsamic-Mustard Buffalo Tenderloin: Add 1 tbsp aged balsamic vinegar to the marinade for tangy depth.
5. Garlic-Horseradish Buffalo Tenderloin: Add 1 ½ tbsp prepared horseradish for a kick that pairs beautifully with the mustard.

Best pairings

• Grilled asparagus with lemon butter
• Cast iron seared sweet potatoes on the flat top
• Grilled corn with herb compound butter
• Roasted garlic mashed cauliflower
• South Dakota craft beer or a bold Cabernet Sauvignon

Conclusion

Cooking this South Dakota Mustard-Herb Buffalo Tenderloin on the Arteflame Grill isn’t just about making dinner — it’s about creating a show-stopping centerpiece with flavor, flair, and fire. With steakhouse quality searing and easy cleanup, this recipe will quickly become a go-to favorite.