Bison Filet Mignon - Bok Choy - Risotto Griddle Cake

Chef Franco Lania

Ingredients:

6-8oz. - Bison filet. (Tied lightly with butcher twine to keep its shape.)

2-3 - Baby Bok Choy - Cleaned and pulled apart from stem

1 - Shallot - sliced into thin rounds

1 tablespoon - orange juice

1 tablespoon - soy sauce

Risotto griddle cake batter ( recipe follows) 

3 - Bud chives Cut approximately 2 inches from bud end. (blanched for garnish )

Chocolate and Vanilla bean sauce

Procedure:

Bison:

Tie the bison filet, season with salt and fresh ground black pepper and sear off on all sides. Place in a 400 degree oven and cook 5-7 minutes to obtain a perfect medium rare do not cook more than medium rare the meat will become to tough. Bison is best rare to medium rare.

Bok Choy: ( blanch the bok choy in boiling salted water for 1 minute, then shock in an ice bath. Drain and lightly squeeze as much water out from the bok choy as possible and proceed.)

Heat a saute pan with about 2 tablespoons olive oil.

Toss in the shallots saute until lightly colored. Then add the bok choy and toss through.

Add the soy sauce and orange juice. Toss well

Cook over a medium heat to obtain a light syrup consistency . Do not over cook.

Season with salt, pepper and sugar to create a balance.

Note! The soy sauce is salty so be careful when seasoning with salt

Risotto Griddle Cake: (This recipe will make 5-7 cakes about 5 inches big. )

4c - all-purpose Flour

4t baking powder

4 eggs

4c heavy cream or half and half.

4c arborio rice cooked

12 medium scallions, green part, sliced thinly

1-in piece of ginger minced.

Procedure;

Sift together the flour and baking powder

Mix the eggs and the cream

Add to dry ingredients

Add the rice, scallions and ginger

Place in fridge for one hour

Oil ring molds, place on hot sauté pan

Saute till golden and flip.

Chocolate - Vanilla Bean Jus

1 shallots

1/2 green apples

1 fig

1/8 cup sherry vinegar.

1/4 cup port wine

1/4 cup red wine

1 vanilla beans

Chopped unsweetened chocolate (to taste)

2 cups - beef jus

Procedure:

Sauté shallots and fruits, lightly dusted with sugar

Deglaze with vinegar; reduce by ½

Deglaze with port; reduce by ½

Deglaze with red wine; reduce by ½

Cover with beef jus

Add vanilla bean

Simmer to proper consistency,(to coat the back of a spoon)

Whisk in chocolate

Strain; adjust seasoning.

This dish is absolutely delicious!

Note: All the components to the dish make excellent appetizers or side dishes as well.