6 Eight oz. tenderloin steaks, cleaned
1 T. kosher salt
1 T. fresh ground black pepper
4 cloves garlic, smashed and finely minced
4 T. of extra virgin olive oil
2 T. of fresh thyme, finely minced
1 T. of marjoram, finely minced
1 lemon, juiced and zested
10 oz. mixed mushrooms, chanterelle and black trumpet
1 T. olive oil
Salt and freshly ground black pepper
6 c. chicken stock
3 oz. butter
¼ c. sweet onion, finely diced
1 T. garlic, minced
8 oz. Arborio rice
6 oz. Cabot Vintage Reserve Cheddar
White truffle oil to drizzle
Micro fire sticks for garnish
18 spears asparagus, peeled and trimmed
3 T. extra virgin Spanish olive oil
1 t. kosher salt
Fresh ground black pepper to taste
6 c. veal demi glace, purchased from specialty grocer
3 c. pinot noir
1 T. olive oil
1 shallot, finely minced
1 clove garlic, finely minced
- In a steel bowl add garlic, oil, lemon juice and zest, thyme and marjoram and whisk lightly. Add pre-cut steaks and toss to coat and give a good rub. Cover bowl and refrigerate for at least 2 hours
- Remove steaks from bowl and generously sprinkle with salt and pepper. On a pre-heated gas grill quickly rub grate with an oiled paper towel. Add steaks to grill and sear from 2 minutes, then rotate 90 degrees, cook another 2 minutes, flip and repeat the procedure.
- Transfer to a baking sheet and set aside. Before assembly, pre-heat oven to 350 degrees and cook steaks to an internal temperature of 125 about 6 to 8 minutes depending on your oven.
- Heat sauté pan and cook mushrooms in olive oil for 5 minutes or until tender and golden. Season with salt and pepper and set aside.
- Heat stock in a pan and gently simmer. Meanwhile, melt 1 tablespoon of butter in a heavy saucepan on medium heat. Add the onion and sauté until soft and translucent, approximately 4 minutes. Add the garlic and cook an additional minute longer. Add the rice and stir to coat with a wooden spoon and continue to cook for about 3 minutes.
- Add a ladle of chicken stock and cook on medium heat until stock is absorbed. Continue to add ladles of stock, repeating the process until rice is tender but still firm. For making the risotto cakes the consistency should be a little stiffer than a traditional risotto. Just before removing from stove top stir in the grated Cabot Vintage Reserve Cheddar cheese in batches until incorporated into nice cheesy goodness. Spread the risotto onto a baking sheet to cool.
- To assemble cakes, place 6 (3 by 1 1/2 –inch high) ring molds on baking sheet, sprayed with pan release. Fill molds with risotto evenly, slightly less than ½ full. Evenly distribute sautéed mushrooms in the center of each mold then press evenly to the sides about ½-inch thick and top off the molds with remaining risotto and press. Refrigerate until ready to bake. When ready to bake, preheat oven to 375 degrees. Remove molds gently and bake in oven for 12 minutes.
- Heat a stock pot of salted water and bring to a boil.
- Add asparagus and turn off flame, allow poaching for about 2 minutes then drain into a strainer and immediately dunk into a bowl of ice water to shock, this stops the cooking process and heightens and sets the color.
- Transfer to a pan sprayed baking tray. Roast in a pre-heated 375 degree oven for about 3 to 4 minutes just prior to service.
- In a sauce pan over medium high heat, add olive oil then shallot and garlic and stir until shallot becomes translucent, about 3 minutes.
- Add wine to deglaze and reduce by half. Add prepared demi glace and reduce under low simmer for about 45 minutes so it reaches a sauce like consistency. Strain through a fine chinois and hold warm.
- On a large warm dinner plate place risotto cake down at nine o’clock and place filet at four o’clock with 3 spears of asparagus, ladle with demi glace and allow to fall out and around the front of the plate and spear down asparagus with the fire stick. Drizzle with a bit of white truffle oil.