Thursday, December 25, 2014

Bison Américain Entrecôte Bifteck à la Foyot aux Pleurotes et Vin Rouge Glacé

    American Bison Ribeye Steak with Sauce Foyot, Oyster Mushrooms and Red Wine Glacé!

     Today's Recipe And Presentation Style        
     American Bison is more than just merely en vogue.  It is a healthy, great tasting, lean, mean, source of protein.  Modern consumers understand that alternative meat choices, like free range farmed wild game are healthy meat choices.  I cook nice wild game recipes and I often use classic French haute cuisine preparations.  Any chef that has a culinary history education background knows this is nothing new.  
     A high percentage of classic haute cuisine sauces and preparations that are commonly seen on menus in fine restaurants were originally created and designed for French wild game.  For example, a few hundred years ago in France, the Glacé Viande in todays recipe was originally made with roasted wild game bones and scraps.  In modern times, chefs tend to use a combination of beef and pork.
     Sauce Foyot is a rich Béarnaise Sauce that is flavored with a rich Glacé Viande (Meat Glaze).  Some chefs use Hollandaise instead of Béarnaise.  This may not be correct, but variations are okay if the modification is mentioned.  
     Many chefs reduce glacé viande till it is as thick as a syrup, so stripes can be painted on hollandaise sauce.  This results in too high a proportion of meat glaze flavor, Because the Sauce Foyot should already have glacé viande in it.
     Simple classic café style presentations of fine food do not scare viewers away.  A difficult challenging food presentation intimidates those who do not spend all day in a kitchen.  Presenting a picture that shows the foundations of a recipe, allows viewers to imagine how they would use their own artistic ability to present the entrée.  This is why most of my recipe photo examples employ a classic "10-2-6 o'clock" presentation style.    

     Glacé Viande:
     This recipe yields about 2 to 2 1/2 cups of glacé viande.  A little glacé viande goes a long way!
     Step 1:  Place 4 pounds of veal bones, lamb bones, beef bones, pork bones and lean meat scraps in a roasting pan.
     Add 5 ounces of tomato paste.
     Add 8 to 10 ounces of rustic un-peeled mirepoix of carrot, celery and onion.
     Stir the mixture together.
     Step 2:  Roast the mixture in a 350ºF oven, till the bones and vegetables caramelize to a deep brown color.  (Stir the ingredients occasionally.)
     Step 3:  Place the roasted bones and mirepoix in a stock pot.
     Deglaze the roast pan with water and add the jus to the stock pot.
     Step 4:  Cover the bones with 2 " of extra water. 
     Bring to a gentle boil over medium high heat.
     Step 5:  Reduce the temperature to low heat 
     Simmer for 4 hours.
     Add water occasionally to cover the bones.
     Occasionally skim off any fat and impurities from the surface.
     Step 6:  Remove most of the bones from the pot and discard them.  
     Pour the stock through a fine mesh strainer into a second pot.
     Discard the bones and vegetables.
     Skim off all of the grease that floats to the top.
     Step 7:  Place the pot over medium/medium low heat.
     Simmer the meat stock, till the volume reduces by a little more than half.
     The glacé viande should be able to glaze the back of a spoon with a thin coating.
     Step 8:  Remove the pot from the heat and cool the sauce to room temperature.
     Place the sauce in a container and chill till it is needed.  
     *Glacé Viande can also be frozen in portions for later use.  When the thin glacé viande is used in recipes, it will be reduced to a slightly thicker consistency. 

     Vin Rouge Glacé:
     This recipe yields about 1 ounce!  A little bit goes a long way!
     Place 1 cup of dry red wine in a sauce pot over medium/medium low heat.
     Add 1 tablespoon of glacé viande.
     Add 1/2 tablespoon of sugar.
     Add 2 teaspoons of chopped shallot.
     Add 1 pinch of thyme.
     Add 6 whole black peppercorns.
     Add 1 pinch of sea salt.
     Simmer and reduce, till the sauce can glaze the back of a spoon and it is a medium thin glacé consistency.
     Pour the vin rouge glacé through a small fine mesh strainer into a small ramekin and keep it warm on a stove top.  Add a few drops of water if is cools to a thicker consistency.

     Modified Classic Hollandaise:
     This recipe yields about 1 3/4 cups of sauce!  
     •Hollandaise is always made to order or it is made within 45 minutes of the serving time.  Making hollandaise ahead of time can result in a food borne illness outbreak and severe health code violation penalties.  
     •This hollandaise making technique may seem impossible, but it is very easy to master.  A large digital candy thermometer is best for making this sauce.  The temperatures have to be read quickly, while stirring with a whisk.  If you can judge temperatures by eye, skip the thermometer.
     •You cannot stop stirring once the sauce is started, or the sauce will seize, just like scrambled eggs!
     •This hollandaise recipe originated in the 1950's and it has many extra ingredients when compared to the Escoffier style classic hollandaise mother sauce recipe, which is the standard in the industry.  
     Step 1:  Place the yolks from 2 large eggs in a medium/small size mixing bowl.
     Add 1 tablespoon of dijon mustard.
     Add 1/2 teaspoon of worcestershire sauce.
     Add 1/2 tablespoon of cayenne pepper sauce.
     Add 1/2 tablespoon of white wine vinegar.
     Add 1 tablespoon of lemon juice.
     Add sea salt and white pepper.  (4 pinches is about right)
     Step 2:  Cut 8 ounces of chilled unsalted butter into 1/2" cube shaped pieces.
     Add the butter cubes.
     Step 3:  Attach a digital candy thermometer to the mixing bowl, so the probe tip is below the level of the ingredients and so it is not touching the bowl.
     Step 4:  Place a medium size sauce pot over medium high heat.
     Add 3" or 4" of water.
     *This is the double boiler set up.  The water in the pot should not touch the bottom of the mixing bowl.  
     Bring the water to a boil.
     Reduce the temperature to medium low/low heat.
     Step 5:  Place the mixing bowl with the hollandaise ingredients on top of the sauce pot to create a double boiler.
     Immediately start gently stirring with a long handle whisk.
     Constantly stir with a whisk, till the butter melts and the hollandaise becomes a liquid state.
     Constantly stir, till the hollandaise reaches a temperature of 145ºF.  
     *At 145º, the hollandaise will emulsify and it will look like a sauce!
     Step 6:  Constantly stir till the thermometer reaches 165ºF.
     *Keep an eye on the thermometer, because the temperature will reach 180º quickly!  Keep in mind that if the hollandaise goes over 185ºF, the emulsion will separate and the sauce will be kaput!
     Constantly gently stir till the temperature reaches 179ºF to 180ºF.
     Step 7:  Immediately remove the mixing bowl from the double boiler.
     Step 8:  Place the mixing bowl on a counter top.
     Constantly stir, so the hollandaise cools evenly.
     Stir till the temperature reaches 135ºF.
     Step 9:  Place the hollandaise sauce in a ceramic container.
     Place the ceramic container in a 125º to 130º bain marie.
     Stir occasionally.
     Add a few drops of water if the hollandaise becomes too thick.
     *Serve the hollandaise within 45 minutes.

     Sauce Béarnaise:
     Heat a small sauté pan over medium/medium low heat.
     Add 1/2 cup of dry white wine.
     Add 2 ounces of white wine vinegar.
     Add 2 tablespoons of minced shallot.
     Add 1 tablespoon of minced or crumbled tarragon.
     Add 1/2 tablespoon of minced chervil.
     Add 1 pinch of black pepper.
     Gently reduce the liquid, till all of the liquid has evaporated and the mixture becomes dry.
     Place the tarragon shallot reduction in a container and let it cool to room temperature.
     Stir the shallot reduction into the hollandaise sauce to make sauce bearnaise.
     Keep the bearnaise warm in the bain marie at a moderately low temperature.

     Sauce Foyot:
     Place 3 ounces of the glacé viande in a small sauce pot over medium/medium low heat.
     Simmer and reduce the sauce, till it becomes a medium thick syrup glaze consistency that easily glazes a spoon.
     Add the thick glacé viande to the béarnaise sauce while stirring.
     Keep the sauce warm in the bain marie.
     Sautéed Oyster Mushrooms: 
     This recipe yields enough for one steak!
     *Oyster Mushrooms are in a family of mushrooms that produce a chemical that causes nausea when alcohol is consumed.  Oyster mushrooms contain only a bare trace amount of this chemical, so alcohol can be consumed with this mushroom, as long as moderation is applied.  Those who are very hypersensitive should drink no alcoholic beverages at all.  
     The oyster mushrooms can be cooked while the steak is on the grill.
     Heat a sauté pan over medium heat.
     Add 1 tablespoon of unsalted butter.
     Add about 1/2 cup of whole oyster mushrooms.
     Sauté till golden brown highlights appear on the edges and the mushrooms start to become tender.
     Add sea salt and white pepper.
     Keep the mushrooms warm on a stove top, till the steak is ready.
     Bison Ribeye Steak:
     Heat a ribbed cast iron griddle or chargrill to a medium/medium high temperature.
     Select a bison ribeye steak that weighs 12 to 14 ounces.
     Lightly brush the steak with melted unsalted butter.
     Season with sea salt and black pepper.
     Grill the steak on both sides, till it is cooked to the desired finish temperature.  Medium Rare to Medium is best, because buffalo meat is very lean.  Try to flip the steak only 3 times.
     Place the steak on a wire screen roasting rack over a drip pan and let it rest for 1 minute.  Use a sanitary pastry towel to pat off any excess jus.

     Bison Américain Entrecôte Bifteck à la Foyot aux Pleurotes et Vin Rouge Glacé:
     Place the American Bison Steak on the front center of a plate.
     Garnish the plate with vegetables of your choice.
     *Roasted Asian Round Shallot, a Petite Buttered Seasoned Baked Yellow Sweet Potato and Buttered Seasoned Blanched Peeled White Asparagus Spears are a nice choice!  
     Use a small spoon to drizzle a few drops of the Vin Rouge Glacé on the plate in front of the steak.   
     Spoon a generous amount of the Sauce Foyot over the bison steak.  
     Place the Sautéed Oyster Mushrooms on top of the steak.
     Drizzle the reserved 1 or 2 teaspoons of warm glacé viande over the mushrooms on the steak.
     No garnish is necessary!  

     This is a rich tasting French style buffalo ribeye steak entrée! 

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