Buffalo Tenderloin

At Meat Market in South Beach, chef Sean Brasel served a mouthwatering pairing of achiote marinated buffalo tenderloin with chipotle celeriac puree and roasted beet and quinoa salad, drizzled with a tequila-lime vinaigrette.

Executive Chef Brasel explains his inspiration for the pairing, explaining, “I chose to pair the Achiote marinated buffalo tenderloin with Casa Dragones tequila because the flavors of the dish work well with the hint of licorice flavor in the tequila. Casa Dragones is smooth and light and I wanted to balance it with the thick creaminess of the celeriac puree. There is also a hint of spiciness in the buffalo tenderloin which pairs well with the notes of spice in the tequila.”