Monday, June 22, 2015

Elk Ribeye Steak with Garlic Dandelion Soufflé, Hen Of The Woods Mushrooms and Añejo Tequila Demi Glace









     A Gourmet Elk Ribeye Steak!
     As a cook, timing is essential.  The timing has to be just right, if all of the items in today's elk steak entrée are to be placed on this plate while they are at their peak perfection.  The vegetables can be kept warm, as long as they are not kept warm for too long.  The sauces can be kept warm and they have to be maintained by stirring or thinning.  The two critical items are the steak and the soufflé.  These two items have to be cooked to order and they must finish at the same time.  

     Beef Stock - Glacé Viande - Demi Glace Recipes:
     Follow this link to the recipes in this website.  
     • Demi Glace 

     Añejo Tequila Demi Glace:  
     Step 1:  This recipe yields 2 portions of sauce!
     Heat a small sauce pot over medium low heat.
     Add 1/2 tablespoon of unsalted butter.
     Add 3 tablespoons of minced scallions or green onions.
     Gently sauté till the scallions are very soft.  Try not to brown the scallions.
     Step 2:  Add 4 ounces of Anejo Tequila.
     Add 1/2 cup of demi glace.
     Step 3:  Raise the temperature to medium/medium low heat.
     Rapidly simmer and reduce the sauce, till it is a thin sauce consistency that can glaze a spoon.
     Step 4:  Pour the sauce through a fine mesh strainer into a ceramic cup.
     Add 1/2 teaspoon of unsalted butter while stirring.
     Keep the sauce warm in a 135ºF bain marie.

     Garlic Vin Blanc Crème For Soufflé:
     This recipe yields a little bit of extra sauce that can be used for a second soufflé or another recipe.
     The soufflé will be finished when the steak is ready to be cooked later in the recipe.
     Step 1:  Heat a sauce pot over medium/medium low heat.
     Add 1 tablespoon of unsalted butter.
     Add 1 teaspoon of minced garlic.
     Sauté till the garlic becomes a light golden color.
     Step 2:  Add just enough flour make a roux while stirring with a whisk.  (The roux should be shiny, not caky.)
     Cook the roux to a pale white color.
     Step 3:  Add 3/4 cup of milk.
     Add 1/4 cup of cream.
     Add 2 ounces of dry white wine.
     Add sea salt and white pepper.
     Add 1 small pinch of nutmeg.
     Step 3:  Bring the sauce to a gentle boil, while whisking occasionally.
     Step 4:  Reduce the temperature to low heat.
     Simmer and reduce the sauce, till it is a medium thin consistency.
     Remove the pot from the heat and cool the sauce to room temperature.

     Baked Sweet Potato (optional vegetable):
     Bake a sweet potato in a 350º oven till it becomes tender.
     Split the sweet potato in half.
     Score the sweet potato meat with deep crosscheck slashes.
     Brush the sweet potato with melted unsalted butter.
     Season with sea salt and white pepper.
     Keep the sweet potato warm on a stove top.

     Heirloom Carrots (optional vegetable):
     Purple carrots sometimes bleed a royal blue color.  The purple carrot may have to be cooked in a separate pan, so the other bright colored carrots are not discolored. 
     Select 1 yellow, 1 purple and 1 red carrot that are about the same size.
     Trim the carrot tops and peel the carrots.
     Blanch the carrots in salted boiling water.
     Cool the carrots in ice water.
     Reheat the carrots over low heat with unsalted butter in a saute pan.
     Season with sea salt and white pepper. 
     Keep the carrots warm on a stove top.

     Hen Of The Woods Mushrooms:
     This recipe yields enough for 1 steak.  
     Heat a sauté pan over medium/medium low heat.
     Add 1 1/2 tablespoons of unsalted butter.
     Add about 1 cup of trimmed large clumps of hen of the woods mushrooms.
     Sauté till the mushrooms become tender.
     Season with sea salt and white pepper.
     Keep the mushrooms warm on a stove top.

     Garlic Dandelion Soufflé:
     This recipe yields 1 accompanying portion for a steak.
     Savory souffles that accompany steaks never really caught on as a trend in restaurants, but it was a good idea.  The timing involved makes this pairing difficult to master.  
     The definition of soufflé is "to puff up."  There are an endless variety of soufflés and plenty of variations of the basic recipe proportions.  Today's recipe is a simple light savory roux soufflé that uses egg white meringue and no egg yolk.
     *Soufflé takes 20 minutes to bake, so the steak should be started cooking when the souffle is about halfway done.
     Step 1:  Place 1/2 of a large bunch of trimmed dandelion greens in a fine mesh strainer that has a handle.
     Dip the greens in a pot of boiling water for a few seconds, till they start to wilt.
     Cool the greens under cold running water.
     Step 2:  Brush a silicone custard cup mold with melted unsalted butter.
     Line the custard cup with some of the blanched dandelion greens.  
     Place the prepared souffle mold on a baking pan and set it aside. 
     Step 3:  Mince the remaining blanched dandelion greens and set them aside.
     Step 4:  Place 1 large egg white in a mixing bow.
     Whisk till medium soft peaks appear.
     Add the reserved minced blanched dandelion greens.
     Add 2 ounces of the Garlic Vin Blanc Crème.
     Gentle fold the ingredients together.
     Step 5:  Fill the prepared soufflé mold with the soufflé mixture, so the cup is 3/4 full.  
     Bake undisturbed in a 375ºF oven for 20 minutes.
     Allow the soufflé to cool for one minute, before removing the silicone mold.

     Elk Ribeye Steak:
     This recipe yields 1 elk steak!
     Step 1:  Select a 12 to 14 ounce elk ribeye steak.
     Season with sea salt and black pepper.
     Step 2:  Heat a chargrill or cast iron ribbed griddle to a medium/medium hot temperature.
     Cook the steak to the desired state of doneness.  (Medium Rare/Medium is best for elk ribeye steaks!)
     Place the steak on a wire screen roasting rack over a drip pan and let the steak rest for 1 minute.

     Elk Ribeye Steak with Garlic Dandelion Soufflé, Hen Of The Woods Mushrooms and Añejo Tequila Demi Glace:
     This recipe yields 1 entrée.
     Place the elk ribeye steak on a plate.
     Invert the garlic dandelion soufflé onto a sanitary gloved hand and place the soufflé right side up next to the tail end of the steak.
     Arrange the three multi colored carrots on the plate so they look nice.
     Place the sweet potato half on the plate.
     Spoon a small portion of the Añejo Tequila Scallion Demi Glace on the plate around the fron of the steak.
     No garnish is necessary!

     This fancy Elk Ribeye Steak entrée will put a smile on any gourmet hunter gatherers face!  

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