Recipe Friday: Robson Ranch Filet with Mushroom Risotto Cake

Marilyn HawkesApril 26, 2018
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When preparing the wild mushroom cake, Coonce has two tips: Don’t dredge and deep-fry ahead of time because the breading might get soggy; and if you don’t have a deep fryer, you can sauté the mushroom cake in a pan with butter and get similar results.

This dish isn’t currently on the restaurant’s menu, but Coonce will be running it once in a while as a Saturday night special during the summer months.

Grilled Filet Mignon with Wild Mushroom Risotto Cake
4- 6 oz. filets
Vegetable medley of your choice 

Season steak with salt, pepper and extra virgin olive oil. Place steak on barbecue grill and cook for no more than 2 minutes on each side to give it crisscross marks. Finish the steak in a 350-degree oven for roughly 12 minutes. Allow the steak to rest for 3 minutes before serving. Blanch the vegetables in salted water and then sauté lightly with salt and pepper and 2 tbsp. olive oil or butter.

Wild mushroom risotto cake
9½ tbsp. butter
1½ lb. shiitake mushrooms, finely chopped
7 cups chicken stock
5 tbsp. minced shallot
2 tsp. minced garlic
2 tbsp. extra virgin olive oil
11/2 cups Arborio rice
1/4 cup white wine
¼ cup sherry wine
¼ cup Parmesan, grated
¼ cup heavy cream
4 whole eggs
2 cups panko crumbs
1 cup flour

Melt the butter in a large skillet over medium high heat. Add shallots and sauté. Add chopped mushrooms and garlic and allow to cook and reduce the mushroom juices. Add rice and add both wines. Slowly add chicken stock as needed. When the rice is done, add heavy cream and Parmesan cheese. Season and lay out on a flat baking pan. Allow to fully cool. Once cool, cut to the desired shape. Set up a dredge station – flour, then eggs, and then dip in panko crumbs. Lightly deep-fry so that all sides cook evenly. If no deep fryer, then sauté in pan with butter. Serve warm with branded steak and vegetable medley.

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