2013 World Recipe Championship Top Recipes: #2
Porcini Crusted Bison Tenderloin with Wild Mushroom Linguine and Blackberry Butter Swirl
COMPETITOR: Suzanne Clark
INGREDIENTS
Porcini Crusted Bison
1 oz. dried Porcini mushrooms
1 tsp. sea salt
1 tsp. ground pepper
3 Bison tenderloin filets (2 inches thick - 5 ounces each)
2 Tbsp Challenge Butter
Black Berry Swirl
5 Cups diced shallots
5 Cups Euro Butter
1 Cups Beef Broth
5 Cups Port Wine
.5 Cups blackberry balsamic vinegar
Mushroom Cream Sauce
2 oz. Whole Dried Mushrooms (soaked in warm H2O - 20 min.)
2 tbsp Unsalted Challenge Butter
.5 Cups Crème Fraiche
1 Cups heavy whipping cream
1 Cups manchego cheese
T/TSalt and Pepper T/T
Crispy Shallots
.5 Cups diced shallots
.5 Cups thin sliced shallots
1 tbsp a/p flour
Vegetable Oil enough to coat 1/2 inch bottom of skillet
Garnish
.5 Cups Seeded and Diced Tomatoes
.5c Cups chopped fresh parsley
1 oz. dried Porcini mushrooms
1 tsp. sea salt
1 tsp. ground pepper
3 Bison tenderloin filets (2 inches thick - 5 ounces each)
2 Tbsp Challenge Butter
Black Berry Swirl
5 Cups diced shallots
5 Cups Euro Butter
1 Cups Beef Broth
5 Cups Port Wine
.5 Cups blackberry balsamic vinegar
Mushroom Cream Sauce
2 oz. Whole Dried Mushrooms (soaked in warm H2O - 20 min.)
2 tbsp Unsalted Challenge Butter
.5 Cups Crème Fraiche
1 Cups heavy whipping cream
1 Cups manchego cheese
T/TSalt and Pepper T/T
Crispy Shallots
.5 Cups diced shallots
.5 Cups thin sliced shallots
1 tbsp a/p flour
Vegetable Oil enough to coat 1/2 inch bottom of skillet
Garnish
.5 Cups Seeded and Diced Tomatoes
.5c Cups chopped fresh parsley
INSTRUCTIONS
- To create pasta add all ingredients to a bowl. Work well with a stand up mixer.
- Remove from bowl, kneed for 10 minutes, cover and rest for 30 minutes.
- In a coffee grinder grind porcinis until fine.
- Pulse salt and pepper.
- All to a tray and press the mushroom seasoning into the bison tenders on all sides, as a dry rub and reserve on the side until ready to cook.
- For the swirl, add shallots and butter to a sauce pan.
- After tender (3-4) minutes. Add broth and port wine. Reduce to 1/4 cup.
- Stir in vinegar and cook for 4 more minutes.
- Emulsify with hand blender remove from heat and whisk in the butter to help thicken
- The cream sauce begins with hydrated mushrooms removed from the water. Strain water and reserve,
- Add diced rehydrated mushrooms to a pan along with butter and shallots. Cook until tender.
- Add mushroom liquid, sherry and cook dry
- Stir in crème fraiche, and shredded cheese. Season with S & P and cook for 3 more minutes until all ingredients are well incorporated
- To prepare crispy shallots place oil in a pan to create a pan fry.
- Separate sliced shallots into rings and coat with flour salt and pepper, fry gently and quickly until golden brown remove and reserve on a dry paper towel for garnish
- Cook Pasta in salted water, until tender, cool, and reserve.
- In a heavy bottom skillet, with unsalted butter and medium heat. Cooked porcini crusted tenderloin until medium. About 4 minutes on each side.
- Reserve meat
- In a bowl toss pasta with the cream sauce.
- Slice bison into strips and arrange on top.
- Drizzle with blackberry swirl, fried shallots, and finish each plate with diced seeded tomatoes and parsley.