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1
Place the onion, carrot, and celery with the 2 tablespoons canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized.
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2
Add the port wine and red wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon and continue to cook until most of the wine has been absorbed.
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3
Add veal stock and simmer for 1 hour.
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4
Strain and return to the saucepan.
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5
Add thyme and parsley and simmer for 5 minutes.
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6
Strain the thyme and parsley sprigs and return back to the pot and let it simmer for about 30 minutes or until reduced to 1 1/2 cups.
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7
Season with salt and pepper, to taste, and strain through a fine mesh sieve.
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8
Keep warm.
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9
Preheat oven to 350 degrees F. Place the shallots in an oven proof pan with the olive oil and cover with aluminum foil.
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10
Roast for 1 hour or until tender.
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11
Toss with thyme leaves and chopped parsley and season with salt and pepper.
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12
Keep warm.
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13
Place the potatoes in a large saucepan and add enough cold water to cover.
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14
Salt the water and bring to a rolling boil over high heat.
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15
Reduce the heat and simmer for about 15 minutes or until the potatoes are tender when pierced with a knife.
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16
Drain and place on a cookie sheet.
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17
Place in the oven for 3 to 5 minutes until excess moisture is evaporated.
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18
Rice the potatoes in a food mill or a ricer into a bowl.
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19
Add the butter and half-and-half to the potatoes and stir gently to until desired consistency is achieved.
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20
Do not overmix the potatoes and season with salt and pepper.
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21
Cover and set aside.
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22
Preheat a large saute pan on medium high heat.
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23
Add 1-ounce of oil and saute mushrooms for 2 to 3 minutes stirring often.
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24
Once mushrooms become tender add garlic.
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25
Saute for 1 minute and set aside for platting.
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26
(Mushrooms may be sauteed a day in advance.)
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27
Place the remaining 1/2 cup of half-and-half in a small saucepan and bring to a boil.
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28
Add bleu cheese and blend with a hand held blender prior to serving.
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29
To assemble.
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30
Preheat grill.
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31
Season buffalo with salt and pepper and place on the grill.
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32
Grill steaks for 2 to 3 minutes on both sides for medium rare or continue cooking longer until achieving desired doneness.
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33
Remove steaks from grill and let rest.
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34
On a dinner plate place a small circle of mushrooms in the center of the plate.
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35
Place a small amount of mashed potatoes in the center of the mushrooms and place the buffalo on top of the potatoes.
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36
Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo.
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37
Blend the bleu cheese cream until it's nice and frothy, then spoon over the buffalo.
