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 Buffalo Filet on Grilled Risotto Cake with Bleu Oyster Mushrooms

By Executive Chef John Kane, Kane’s Restaurant, Grass Valley, California

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

Procedures 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.

Procedure for 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.

Procedure for 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.

Procedure for 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.