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1
In a large saucepan or stockpot, combine 4 cups water with the milk, bay leaves, and peppercorns.
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2
Bring to a simmer and then poach peeled salsify; cook just until the salsify is soft, but not mushy.
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3
Remove the salsify from the poaching liquid, and refrigerate.
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4
Once the salsify is cooled, wrap 1 slice of bacon around each stalk of salsify.
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5
Preheat the oven to 350 degrees F.
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6
Roast the bacon wrapped salsify in the oven until the bacon browns slightly, about 10 to 15 minutes.
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7
Meanwhile, in a medium ovenproof skillet, melt 1/2 stick butter over medium-high heat.
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8
Add elk tenderloin to hot pan and sear until browned on both sides, and then transfer pan to oven and roast until cooked to desired doneness.
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9
(Be careful, as elk tenderloin cooks quickly.)
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10
In a medium skillet, melt 1/2 stick butter over medium-high heat.
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11
Add Jerusalem artichokes and saute until the edges turn slightly brown.
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12
Then add shallots and saute for 1 minute more.
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13
Add arugula and remove from heat.
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14
In the center of the plate, make a circle of wild mushroom sauce.
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15
Place the salsify on top of the sauce, and the artichoke-arugula mixture on top of the salsify.
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16
Slice the elk tenderloin and place on top of the artichoke-arugula mixture.
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17
Garnish with chives.
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18
1/4 pound (1 stick) butter
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19
1 pound mixed wild mushrooms, cleaned
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20
3 ounces diced shallots
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21
1 teaspoon chopped fresh thyme
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22
2 cups heavy cream
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23
2 tablespoons aged sherry vinegar
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24
2 ounces foie gras, optional
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25
Salt and pepper
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26
Melt 1 stick butter in a large skillet over high heat.
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27
Add mushrooms and saute over high heat until browned.
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28
When mushrooms have browned, add 3 ounces diced shallots and the thyme.
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29
Cook mixture for 2 minutes more and then add cream.
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30
Reduce heat to a simmer and cook until the cream has reduced by half.
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31
Next, pour mixture into blender*, add sherry vinegar and foie gras, if using, and blend until smooth.
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32
Season with salt and pepper to taste.
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33
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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34
Transfer liquid to a blender or food processor and fill it no more than halfway.
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35
If using a blender, release one corner of the lid.
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36
This prevents the vacuum effect that creates heat explosions.
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37
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
