Jordan Wine Country Table - Vol. 15, 2020 - 41

INGREDIENTS
6 five-ounce filet mignons
3 Tbsp aged miso
(Dandelion Leek miso from
South River Miso preferred)
¼ cup Jordan Extra Virgin Olive Oil
2-4 Tbsp grapeseed or canola oil
1 pound pickled morels
1 pound ash-roasted potatoes
12-18 rice tuiles
Sliced pickled ginger for garnish
FOR THE PICKLED MORELS
1 Tbsp grapeseed oil
2 shallots, finely chopped
1 tsp wild fennel pollen
1 bay leaf
10 black peppercorns
3 marjoram sprigs
1 tarragon sprig
¾ pound fresh morels,
wiped clean and cut into bite-size pieces
¼ pound small cultivated mushrooms
(white birch, golden enoki, forest nameko)
¼ cup Jordan Chardonnay
cup seasoned rice wine vinegar
2 Tbsp Jordan Extra Virgin Olive Oil
1 tsp honey
Sel gris to taste
FOR THE RICE TUILE
½ cup medium grain white rice
2 cups spring water
1 Tbsp sea salt
4 cups frying oil of choice
FOR THE ASH-ROASTED POTATOES
2 pounds marble potatoes
(try to find the smallest as they take on more flavor)
2 Tbsp Jordan Extra Virgin Olive Oil
1 Tbsp fleur de sel
Fresh herbs, minced
Emerald green pine tips for garnish (optional)
METHOD
Spread the miso and olive oil over the six filets and massage
in well. Place the steaks in a freezer zip-top bag. Remove as
much air as possible and refrigerate for 48 hours.
When ready to prepare the steaks, remove them from the
refrigerator, wipe off the excess miso and allow them to
come to room temperature.
For the rice tuile, put the rice and spring water in a pot
over medium heat and cook until completely broken
down. Remove from the heat and puree with an immersion
blender. Thinly spread the purée onto acetate sheets or a
Silpat to about 1/16-inch thickness. Dehydrate the rice until
it is no longer tacky and curls at the edges. Break the rice
sheets into irregular pieces and reserve indefinitely with a
silica pack. When ready to serve, bring your frying oil up to
375 degrees. Fry the rice " irregulars, " quickly turning once.
They should puff up quickly. Remove with a slotted spoon
and set on paper towels. Season with sea salt and reserve.
For the pickled morels, heat a non-reactive sauté pan over
medium-high heat. Film the pan with grapeseed oil, then
add the shallots and fennel pollen. Stir the shallots for 30
seconds. Add the bay leaf, peppercorns, marjoram and
tarragon to the pan and sauté for another 30 seconds.
Add the mushrooms and increase the heat to high while
stirring. Sauté the mushrooms until they are fully cooked
through and most of the liquid has evaporated (6-8 minutes).
Deglaze mushrooms with chardonnay and seasoned
rice wine vinegar and reduce for 3 minutes. Add oil and
honey, toss to coat and season to taste. Set aside at room
temperature.
For the ash-roasted potatoes, prepare a wood fire. As the
fire dies down, bury the potatoes in the hot wood ash and
allow to cook through (about 15 minutes). Remove the
potatoes from the ash with tongs. When cool enough to
handle, brush the potatoes to clean off the ash. Toss with
olive oil, fleur de sel and minced fresh herbs. Set aside.
Preheat oven to 400 degrees. Heat a large cast iron pan
over high heat. Use grapeseed or canola oil to coat the
bottom of the hot skillet. When the oil begins to shimmer,
carefully add filets to the pan and cook for 2½-3 minutes on
one side, turn and cook the other side. Place the skillet in
the preheated oven and roast the filets until they reach 130
degrees (3-4 minutes). Remove the filets from the pan and
rest for 5 minutes.
To serve, divide the pickled morels and potatoes evenly
between six plates. Top with the filet mignon and garnish
with two to three rice tuiles and a few slices of pickled ginger.
41

Jordan Wine Country Table - Vol. 15, 2020

Table of Contents for the Digital Edition of Jordan Wine Country Table - Vol. 15, 2020

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