Our fabulous kitchen crew has shared a favorite recipe today! If you don't want to go to all the work of making it yourself, come on in and try it! It is one of the featured items on our new October menu in The Marc Restaurant!

Crater Lake Blue Cheese Crusted Buffalo Tenderloin

Stone Ground Grits, Roasted Local Baby Beets, Wild Mushroom and Short Rib Ragout

This cut is very lean and will not have a gamey flavor the buffalo (4 oz) will be served mid rare to medium as it has a seriously low fat content.  The blue cheese will be more mild as the crust will be mixed with bread crumbs red wine herbs and bone marrow, Grits will add a nice creamy texture and really compliment the fragile flavor of the meat. The sauce will be made al a minute with the mushroom ragout   ( demi, shallots, garlic, lemon, red wine, herbs and balsamic vinagar) it will compliment and also help cut through the richness of the dish. While bringing out the earthiness of beets and blue cheese.

Allergies: onion, dairy, gluten 

·         4 oz        Buffalo Tenderloin- 4 oz

·         1 oz        Crater Lake Blue Cheese Crust

·         4 oz        Stone Ground Grits

·         3 oz        Wild Mushroom and Short Rib Ragout

·         3 oz        Roasted Local Baby Beets

Yield- 1 dish

Crater Lake Blue Cheese Crust

Yield- 4 oz

4 Servings

·         1.5 oz    Crater Lake Blue Cheese

·         1 Tbsp   Minced Shallot

·         1 Tbsp   Minced Garlic

·         2 Tsp      Red Wine

·         2 oz        Bread Crumbs

·         1 Tbsp   Fin Herbs

·         1 oz        Rendered Bone Marrow

·         TT           Salt

·         TT           Pepper

1.       Allow the Cheese to come to room temperature, and heat the bone marrow back to a liquid. 

2.       Combine all ingredients in a bowl and mix by hand till everything clumps together. 

3.     Cover in plastic wrap and place in the fridge over night to firm and let the flavor build

4.       Slice one ounce portions

Stone Ground Grits

Yield 16 oz

4 Servings

·         4 oz        Stone Ground Polenta

·         16 oz      Whole Milk

·         2 oz        Shredded Parmesan Reggiano Cheese

·         4 oz        Butter Softened

·         1 Ea        Sweet Corn

·         1 oz        Minced Shallot

·         1 oz        Minced Garlic

·         TT           Kosher Salt

·         TT           Black Pepper

1.       In a Brazier Brown half of the Butter

2.       Add In polenta and stir browning the grain in the butter

3.       Add shallot and garlic and corn and stir till the shallot becomes translucent

4.       Add 4 oz of the milk and stir constantly as the grain absorbs the milk add another 4 oz and repeat

5.       One all the milk has been added cook till the grain explodes

6.       Finish the grits with the remainder of the whole softened butter and parmesan cheese

7.       Salt and pepper to taste

Roasted Baby Beets

Yield 12 oz

Servings 4

·         1 lbs       Baby Beets

·         3 oz        Extra Virgin Olive oil

·         1 tbsp    Kosher Salt

·         1 tbsp    Black Pepper

1.       Cut off the greens of the beets and wash.

2.        Season the beets with the olive oil, salt and Pepper

3.       Make a pouch out of foil and wrap the beets

4.       Place pouch of beets on a bed of salt and roast at 350 for 30 min (until a paring knife will pierce with no resistance)

5.       Gently Wipe the skins off the beets with a towel

6.       Half and store in the refrigerator

7.       Reheat in chicken stock with butter

8.       Salt and pepper to taste

Wild Mushroom and Short Rib Ragout

Yield 12

4 Servings

·         3 oz        Chanterelles

·         3 oz        Porcinis

·         3 oz        Morels

·         3 oz        Shitake

·         2 Tbsp   Minced Shallot

·         1 Tbsp   Minced Garlic

·         6 oz        Braised Short Rib

·         4 oz        Demi Glace

·         4 oz        Butter

·         3 oz        Red Wine

·         TT           Kosher Salt

·         TT           Black Pepper

1.       Sweat down Mushrooms in a large pan with half the butter

2.       Add Garlic and Shallots

3.       Deglaze with Red Wine and cook down to a sec

4.       Add in diced Short ribs and Cook till heated through

5.       Pour in demi and cook down slightly

6.       Finish the ragout with the reminder of the butter  season with kosher salt and black pepper