Filet on Grilled Risotto Cake with
Bleu Oyster Mushrooms
By Executive Chef John
Kane, University Club of San Francisco, CA
CulinArte' Demi Beef (Glace De Kobe Boeuf)
Lundberg Family Farms Arborio Rice
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
2 tbls. butter in sauce pan add diced onion over medium
heat, cook until translucent.
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.
Continue until all stock is used and
risotto is al-dente.
Stir in 2 tbls. cold butter and Parmesan
Take off fire, cool on sheet pan and
refrigerate for 1 hour.
Using 4 inch cake ring, divide risotto
into 4 mini cakes and hold.
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.
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
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.
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.