BUFFALO MEDALLIONS w/WILD MUSHROOMS

By BobD

Ingredients

• 4 SERVINGS
• Buffalo Medallion Croustillant with Wild Mushrooms over Braised Mustard Greens
• • 1/2 cups Cabernet Sauvignon or other full-bodied red wine
• • 1/4 cup plus 2 tablespoons chopped shallots
• • 3 sprigs fresh thyme, plus 1/4 teaspoon fresh thyme leaves
• • 1 teaspoon sugar
• • 2 cups duck and veal demi-glace
• • Salt and pepper to taste
• • 1 tablespoon unsalted butter
• • 4 buffalo medallions, 5 ounces each, trimmed and blotted dry
• • 8 tablespoons olive oil, plus oil for brushing sheet pan
• • 4 portobello mushrooms, stems removed, wiped clean
• • 1 teaspoon finely chopped garlic
• • 2 tablespoons black truffle butter or other herb butter
• • White part of 1 leek, finely julienned
• • 1 each carrot and celery rib, finely julienned
• • 4 sheets phyllo, defrosted according to package directions, cut widthwise into 2 inch wide strips, covered with a damp towel to prevent drying out
• • 2 ounce log goat cheese, cut into 4 equal slices
• • 1/4 cup clarified water
• • Peanut oil for frying (optional)
• • 1 smal lsweet potato, peeled and julienned, plus 1 ounce stemmed mustard greens, cut into fine julienne, to garnish (optional)
• • 8 ounces mousserrons, chanterelles, or other wild mushrooms, stems removed, wiped clean

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Combine wine, ¼ cup shallots, thyme sprigs, and sugar in a nonreactive pan and oil until liquid has almost completely evaporated. Add demi-glace and gently boil until sauce is reduced to about 1 cup when strained. Season with salt and pepper and, off the heat, whisk in butter. Keep warm. Sauce may be made several days ahead of this time and refrigerated.

2. Season medallions with salt and pepper. Heat skillet over high heat. Add buffalo and sear on both sides until outside is crusty and meat is rare, about 1 to ½ minutes per side, turning once. Remove from skillet and set aside.

3. Brush Portobello mushrooms with a tablespoon of oil, and season with salt and pepper. Heat another tablespoon of the oil in the skillet over medium-high heat, and sauté portobellos until limp, 2 to 3 minutes, turning and shaking to cook evenly. Add half the garlic and the ¼ teaspoon thyme leaves to inside of caps when almost done. Remove mushrooms from skillet and blot on paper towels. Heat truffle butter in skillet over medium-low heat. Add leek, carrot, and celery, and sweat until limp. Season with salt and pepper.

4. Preheat oven to 325°F. Lightly oil a sheet pan.

5. Lay 6 strips of phyllo on a table in the shape of a pinwheel, with strips crossing in the center. Place 1 portobello, grill side up, in center. Add a slice of goat cheese, a buffalo medallion, and one-quarter of the vegetable mixture. Brush phyllo tips with clarified butter and wrap ends over medallion into a round package, meeting in the center. Gently brush packet with butter and place on sheet pan. Repeat with remaining 3 medallions. Recipe may be prepared to this point 1 day ahead, lightly covered, and refrigerated.. Bake until pastry is golden brown and buffalo medium rare to medium, 10 to 12 minutes (4 minutes longer if refrigerated). Remove from oven and keep warm.

6. While meat is cooking, prepare garnish, if using. Pour enough peanut oil into a deep skillet to come halfway up the sides. Heat to 375°F and drop sweet potato strings into hot fat. Oil should cover them. When crispy, remove with a slotted spoon or skimmer, and blot dry on paper towels. Repeat with mustard greens (oil may be strained and reused if not burned; store covered in refrigerator).

7. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add the remaining 2 tablespoons chopped shallots and the remaining garlic, and sauté just until shallots wilt, 1 to 1 ½ minutes. Add mustard greens and sauté until wilted, about 5 minutes, then season with salt and pepper. Divide among 4 large warmed plates. Ladle about ¼ cup of sauce from Step 1 around each plate.

8. Heat the remaining 2 tablespoons oil in a skillet and quickly sauté wild mushrooms until wilted, then season with salt and pepper. Sprinkle around the plates. Place finished buffalo packets in the center, and top with fried sweet potato strings and crispy mustard greens.

NOTE: D’Artagnan and some specialty food stores sell truffle butter. Otherwise, mix ¼ cup softened unsalted butter, 1 teaspoon truffle oil, and ¼ teaspoon minced black truffles (fresh or canned). You can substitute basil or another herb butter if you prefer.