-
1
In a small saucepan over medium heat, cook the rock sugar with the red wine and set aside.
-
2
In a large mixing bowl, combine the shallots, garlic, ginger, green onion, cilantro, thyme, red miso, soy sauce, reserved red wine, and the oil.
-
3
Mix well.
-
4
Add the beef to the mixture and marinate for 4 to 6 hours.
-
5
Preheat the oven to 350 degrees.
-
6
Prepare an oven safe, medium saute pan over high heat.
-
7
Season the beef with the salt and pepper.
-
8
Sear the beef for 2 minutes.
-
9
Place the pan in the oven to finish cooking, about 8 to 10 minutes for medium rare.
-
10
Take care that the beef does not burn as the marinade contains sugar.
-
11
In a large saute pan over high heat, cook the shallots, garlic, ginger, and thyme, for 4 to 6 minutes.
-
12
Add the chanterelle and cook for another 5 minutes.
-
13
Deglaze the pan with the wine, then add the mushroom stock and the soy sauce.
-
14
Set aside 1/2 cup of the mixture to be used in the risotto cake.
-
15
Extract about 8 of the larger mushrooms to be used as garnish.
-
16
Reduce the liquid by 1/3 and then puree the mixture in a blender.
-
17
Add the lemon juice, canola oil, and truffle oil and season with salt and pepper.
-
18
Place the chicken stock in a large pot over high heat and bring to a boil.
-
19
Reduce the heat and keep warm.
-
20
Coat a large saucepan over medium heat with the olive oil.
-
21
Sweat the onions and garlic, 8 to 10 minutes.
-
22
Add the rice and saute for 4 additional minutes.
-
23
Deglaze the pan with the white wine and reduce until almost dry.
-
24
Slowly add the warm chicken stock allowing the rice to absorb the liquid.
-
25
Stir the rice occasionally to prevent it from sticking to the bottom of the pan.
-
26
Keep adding the chicken stock until the rice is cooked al dente.
-
27
Season with salt and pepper and add the reserved mushrooms, herbs, cheese, and butter.
-
28
Spinach Roulade: 2 pounds spinach 3 tablespoons toasted sesame seeds 1 teaspoon sesame oil 1 teaspoon Korean chile flakes Salt and pepper, to taste
-
29
Bring a stockpot filled with salted water to a boil.
-
30
Quickly blanch the spinach and then immediately plunge it into a bowl of ice water.
-
31
Strain the spinach from the water and allow to dry.
-
32
In a mixing bowl, combine the spinach, sesame seeds, sesame oil, Korean chile flakes, salt and pepper.
-
33
Place the spinach mixture in the middle of a 12 by 12-inch piece of aluminum foil.
-
34
Fold the mixture to form a roll with a one-inch diameter and twist the ends of the foil to secure the spinach.
-
35
Place the foiled roll in the refrigerator for 1 hour.
-
36
Remove the roulade from the refrigerator and allow it to reach room temperature.
-
37
Using a serrated knife cut the roulade with foil intact into 1 1/2-inch pieces.
-
38
Be sure to remove the foil before serving.
-
39
Sesame Dressing: 2 tablespoons sesame paste 2 tablespoons rice wine vinegar 1/2 cup canola oil 1 shallot, chopped 1/2 teaspoon chopped fresh ginger Salt and pepper, to taste
-
40
In a small mixing bowl, whisk together the sesame paste, rice wine vinegar, canola oil, shallot, ginger, salt, and pepper.
-
41
Set aside.
-
42
Garnish
-
43
Red Radish Salad: 1 tablespoon truffle oil 1 teaspoon lemon juice 10 radishes, julienned 1 tablespoon chives, chopped Salt and pepper, to taste
-
44
In a small mixing bowl, combine the truffle oil and the lemon juice.
-
45
Add the radishes and chives and season with the salt and pepper.
-
46
Set aside.
-
47
Plating: Place the risotto near the top of the plate with the roulade resting on top of the risotto.
-
48
Drizzle the sesame dressing over the roulade and sprinkle with sesame seeds, and then add the radish on top of the roulade.
-
49
Cut the beef in half and rest it against the cake.
-
50
Drizzle the vinaigrette around the plate and garnish with the reserved chanterelles, about 2 per plate.
