Buffalo Rossini Recipes

Steps:

• Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
• Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
• Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

Steps:

• Preheat oven: 400 degrees F.
• Season the veal with salt and pepper. Preheat olive oil in saute pan and sear veal. Finish in oven for approximately 12 minutes until medium rare.
• Remove from oven and let veal rest on a platter for 4 minutes. Add shallots to pan and sweat. Deglaze pan with Madeira wine. Add the demi-glace, salt, and pepper. Shave fresh truffles into sauce. Swirl butter into the sauce to finish.
• Preheat saute pan to sear foie gras. Season foie gras with salt and pepper. Sear both sides. Plate the veal, 1 piece on each of 4 plates. Pour the sauce over the veal and finish the dish with seared foie gras and slice truffles over dish.

Steps:

• In a mixer using the whisk attachment beat cream and slowly add sugar and mascarpone. Add vanilla and beat until fairly stiff. Set aside.
• Slice the strawberries and use half the amount to make a coulis in the blender with sugar, to taste. Set aside.
• To assemble dessert line up 4 lowball red wine glasses. Break each ladyfinger into 4 pieces and place the pieces into each glass. Next pour 1/4 of the coulis into each glass. Place the remaining sliced strawberries over the lady fingers and coulis. Place the mascarpone cream mixture into a pastry bag and make a solid layer of cream in each glass. Then place the blueberries, raspberries, and blackberries, dividing evenly, over the cream. When ready to serve garnish with the sorbet, cigarettes, puff dough pencils, white chocolate ring, and mint tip.

Steps:

• Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold.
• When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.

Steps:

• Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
• In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
• Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
• Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
• On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.