Frank's Recipes! Porcini-Morel Crusted Bison Strip loin with Wild Rice-Barley Risotto

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Porcini-Morel Crusted Bison Strip loin with Wild Rice-Barley Risotto

Yield 2 Servings

Bison- Center Cut, N.Y. Strip loin, 12oz wt. 2 each
Canola Oil 1 teaspoon
Salt: Black Pepper Mix –50/50 1/2 Tablespoon
Mushroom Crust- Recipe follows 1 tablespoon
Wild Rice- Barley Risotto Base- Recipe follows 1 1/4 Cup
Chicken Broth 3/4 Cup
Roma Tomato- Seeded, diced 1/2" 1 each
Green Onion- Sliced 1/4" 2 Stalks
Portabella Mushroom- Whole cap only, stem cut 2 each
Olive Oil 2 teaspoons
Thyme Sprig 2 each
Italian Parsley Sprig 2 each
Whipping Cream 3 Tablespoon
Brandy 1 Tablespoon
Thyme- fresh, minced 1 Teaspoon

Mushroom Crust:
Yield 3 Tablespoons

Dried Porcini Mushrooms- Minced Fine 1 Tablespoon
Dried Morel Mushrooms- Minced Fine 1 Tablespoon
Salt 2 Teaspoons
Whole Dried Thyme 1/2 Teaspoon
White Pepper 1/8 Teaspoon

Combine and process all ingredients in a food processor until a fine mince is achieved. Transfer, wrap and store at room temperature until needed

WILD RICE-BARLEY RISOTTO BASE:
YIELD: 1 1/4 CUP

Barley 1/3 Cup
Wild Rice- pre blanched, 15 minutes in Boiling water 1/3 Cup
Beef Broth 1/2 Cup
Chicken Broth 3/4 Cup
Olive Oil 1 Tablespoon
Yellow Onion- Diced 1/4" 2 Tablespoon
Garlic- minced 1/4 Teaspoon
Dried Porcini Mushrooms- ground 1/2 Teaspoon

Place the olive oil, garlic and onions in a sauté pan over medium hear, cook until the onions begin to sweat. Add the barley and toss until the barley is coated and pearalized, add the wild rice and slowly add the beef and chicken broth a little at a time, letting the liquid reduce completely before adding more. Constantly stirring

After you have added all the broth, add the porcini powder, brandy and cream, stir and reduce.

Remove from the heat and let cool. Transfer and store refrigerated until needed

WHEN ORDERED:
Place the broth in a sauté pan, add the risotto base into the pan, begin to heat when creamy add the tomato and green onions, and heat to 150. If needed add more broth to keep creamy, but still somewhat stiff.

Meanwhile, baste the steaks with 1 teaspoon of canola oil; season the steak with ½ teaspoon salt and pepper and 1 tablespoon of the mushroom crust coating the steaks entirely. Cook the steaks on a BBQ or in a broiler to the desired doneness.

Meanwhile, baste the Portabella mushroom with olive oil, season with the salt and pepper. Grill on a BBQ grill or in a broiler until cooked through with some char mars evident. Slice each cap on a slight diagonal into four slices; fan the slices out on the plate from the middle of the plate to the top.

Place the wild rice-barley risotto in the center of the plate, slightly overlapping the front side of the Portabella mounded high. Place the steak propped up on the front side of the risotto, then garnish the middle of the risotto with the parsley and thyme sprig.