Paper Wrapped Buffalo Fillets with Foie Gras on Asparagus Mushroom Cake
By Executive Chef John Kane, Kane’s Restaurant, Grass Valley, California
Made with: 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)
1. Season 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.
Note: Buffalo is much leaner than beef and will cook faster. Serve medium rare.
2. Season foie gras slices and sear in hot non-stick pan until golden brown on each side.
Asparagus 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
1. Heat 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.
2. 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.
Procedure for Porcini Mushrooms: Sauté in hot skillet with 1 tbls. olive oil, salt and pepper to taste. Until golden brown, approximately 3-5 minutes.
Note: Porcini Mushrooms must be cooked over high heat to insure structure and moisture retention.
Procedure for Sunburst Squash: 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.
Procedure for Foie Gras: 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.
Procedure for Yukon Gold Potatoes: 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 to taste.
Procedure for Zinfandel Demi Glace: 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.
Assembly: 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.