Filet on Grilled Risotto Cake with
Bleu Oyster Mushrooms
By Executive Chef / Owner Jone Kane
- Kane's Restaurant, Grass Valley, California
Bonewerks 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
Continue until all stock is used and risotto
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.
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
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.
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.
Great Related Links:
with Wild Mushrooms
Chef John Kane Bio