Buffalo
Filet on Grilled Risotto Cake with
Bleu Oyster Mushrooms
By Executive Chef John
Kane, University Club of San Francisco, CA
Made
with:
CulinArte' Demi Beef (Glace De Kobe Boeuf)
Lundberg Family Farms Arborio Rice
Serves
4
Ingredients:
4 - (5 oz.) Buffalo Filet
TT Salt and Pepper
3 tbls. Olive Oil
1 cup Arborio Rice (Risotto)
5 cups Chicken Stock
1/4 cups diced White Onion
6 tbls. cold butter
1 pinch of Saffron Threads
1/4 cup Grated Parmesan
2 cups Bleu Oyster Mushrooms
1 cup *Apricot Sauce - See Recipe
1 cup Beef Demi (Glace De Kobe Boeuf) - See Recipe
2 cups Mixed baby Vegetables Blanched
Procedure
for Risotto:
1. Melt
2 tbls. butter in sauce pan add diced onion over medium
heat, cook until translucent.
2.
Add Arborio rice (risotto), 1 cup chicken
stock, saffron and cooked until liquid is absorbed,
add 1 cup chicken stock and continue stirring until
stock is absorbed.
3.
Continue until all stock is used and
risotto is al-dente.
4.
Stir in 2 tbls. cold butter and Parmesan
cheese.
5.
Take off fire, cool on sheet pan and
refrigerate for 1 hour.
6.
Using 4 inch cake ring, divide risotto
into 4 mini cakes and hold.
Buffalo Filets:
In hot skillet - 2 tbls. olive oil, salt and pepper
buffalo filets, place in skillet to sear. Finish cooking
process in 375"(dm; oven for 8 minutes. Set aside
in hot skillet add 1 tbls. olive oil and oyster mushroom,
salt and pepper, sauté until just wilted 2-3
minutes. Set aside.
Simple
Syrup Recipe:
1/4 cup water, 1/4 sugar, put in small sauce pan heat
until sugar I dissolved, set aside to cool. In blender
place 3 peeled and seeded apricots. Add 1/4 cup simple
syrup and blend. Strain through fine sieve. Place in
squeeze bottle.
Beef
Demi (Glace De Kobe Boeuf):
In sauce pan add 1 cup glace de kobe boeuf to simmer,
salt and pepper, stir in 2 T cold butter set aside.
Sauté vegetable in 1 tbls. butter, salt and pepper.
Set aside.
To
Assemble:
Heat risotto cakes in 375"(dm; oven for 5 minutes.
Remove and place in center of plate. Top risotto with
buffalo filet and sauce with beef demi around buffalo,
alternate baby vegetable and sautéed oyster mushrooms.
Drizzle apricot sauce around.