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.