Wrapped Buffalo Fillets with
Foie Gras on Asparagus Mushroom Cake
By Executive Chef / Owner Jone Kane
- Kane's Restaurant, Grass Valley, California
Durham Ranch American Buffalo Fillets
Grade A Sonoma Foie Gras
4 - (6 oz.) Buffalo Fillets
4 Feuilless De Brick (Moroccan Pastry Leaves)
TT Salt and Pepper
Asparagus and Mushroom Cake (recipe to follow)
4 – (3 oz.) Grade A Sonoma Foie Gras
1 cup Zinfandel Demi Glace (recipe to follow)
Fresh Chives (chopped for garnish)
1/4 lb. Sunburst Squash
4 Yukon Gold Potatoes (turned chateau)
4 Leek Strips (blanched)
buffalo filets and cross mark on grill top with sauté
foie gras, wrap in feuiless de brick and tie with leek.
Bake 375, for 10 minutes.
Buffalo is much leaner than beef and will cook faster.
Serve medium rare.
Season foie gras slices and sear in hot
non-stick pan until golden brown on each side.
and Mushroom Cake Ingredients:
1/3 lb. Asparagus (chopped 1/8" diced raw)
1/3 lb. Shiitake (diced 1/8")
1/4 cup Onions (diced)
1 tbls. Fresh Thyme (chopped)
1 tbls. Fresh Rosemary (chopped)
2 Whole Eggs
1 cup Fresh Bread Crumbs
1/4 cup Grated Parmesan
TT Salt and Pepper
1 tbls. Dijon Mustard
1 Yellow Pepper (diced)
1 tbls. Olive Oil
oil in skillet then add onions, yellow bell peppers, diced
mushrooms, asparagus, thyme and rosemary. Season with
salt and pepper. Sauté for 2 minutes then let cool.
In mixing bowl add eggs, Dijon, breadcrumbs, parmesan,
vegetable mix and combine. Using metal ring or your hands
form 4 equal patties.
In skillet medium high heat add 1 tbls.
olive oil and 1 tbls. butter and sauté patties
approximately 1 minute on each side or until golden brown.
Sauté in hot skillet with 1 tbls. olive oil, salt
and pepper to taste. Until golden brown, approximately
Porcini Mushrooms must be cooked over
high heat to insure structure and moisture retention.
Blanch in boiling water for about 1 minute. Strain and
sauté for 1 minute in hot sauté pan with
1 tspn. olive oil and 1 tsp butter, season with salt and
pepper to taste.
In hot non-stick sauté pan, add foie gras (no oil
or butter) season with salt and pepper to taste. Brown
on each side, approximately 30 seconds per side.
Peel and quartered potatoes (if possible for presentation
turn chateau style.) Blanch in salted boiling water al
dente. Then sauté in hot pan with 1 tbls. olive
oil until brown on all sides, season with salt and pepper
Reduce 1 bottle of good zinfandel wine by & frac 3/4;
then add 1 cup of demi glace and reduce by 1/4. Set aside
then add 1 tbls. cold butter.
Place asparagus cake in center of plate then top buffalo
filet. Sauce around filet and cake. Place porcinis, squash
and potatoes around filet. Garnish with chopped chives.
Great Related Links:
with Wild Mushrooms
Chef John Kane Bio