I was working in a Michelin rated French restaurant that was located in a 5 Diamond rated beach resort shortly after 9/11. The restaurant cuisine featured eccentric fusion food that was no longer in demand, because of changing consumer demographics. The sales numbers actually hit rock bottom.
After the managerial axe came down, the French fusion chef was cast off and a classic cuisine chef took his place. The classic cuisine chef designed a very nice menu of modern French comfort food. After a few weeks the restaurant completely turned around and new record high sales numbers were set. In fact, the restaurant received the highest awards from two of the most respected rating agencies. Gourmet comfort food was in high demand during the those troubled times and switching to this classic cuisine literally saved the restaurant from failure.
The style of the gourmet comfort cuisine at that old French restaurant was inspiration for creating today's Buffalo Salisbury Steak recipe. Why a Salisbury Steak? Back in the late 1800's and early 1900's, the original Salisbury Steaks were marketed as classy weight loss diet food for elite members of society. Since then, the reputation of Salisbury Steak changed for the worse, yet the original idea was worth resurrecting in a modern gourmet comfort food recipe.
If you ever had to endure a really awful Salisbury Steak at a school cafeteria, then you know just how bad a Salisbury Steak can be. Even worse, if your parents told the baby sitter to feed you Salisbury Steak TV Dinners when you were a kid, then the chances are that you might think that the flavor of burnt aluminum foil is part of the recipe. These nightmarish examples of how truly awful that Salisbury Steak can be are definitely very difficult to overcome.
Hopefully, today's recipe will vanquish the stereotypically bad memories of Salisbury Steak once and for all. The classic flavors are rich, yet comfortable and the flavors do not challenge the senses. Ground Buffalo Meat (American Bison) in keeping with the original Salisbury Steak goal of reducing fat and calories. A Salisbury Steak made with Buffalo greatly increases the appeal, especially when served with an elegant tasting crème potato and a classic French savory sauce!
Follow the link to the recipe in this website.
• Glace Viande
Parsnip Scallion Crème Potato:
This recipe yields 2 hearty portions.
Step 1: Heat a small sauté pan over medium low heat.
Add 1/2 tablespoon of unsalted butter.
Add 1/3 cup of peeled small chopped parsnip.
Gently sauté till light golden highlights appear.
Step 2: Add 1 1/2 cups of water.
Simmer and reduce till the water evaporates and the parsnips are very tender.
Step 3: Remove the pan from the heat.
Place the parsnips in a fine mesh strainer.
Press the parsnips through the strainer into a mixing bowl.
Set the mixing bowl aside.
Step 4: Place a peeled 8 ounce Russet potato in a sauce pot.
Cover the potato with cold water.
Boil over medium high heat till the potato is fully cooked and soft.
Step 5: Drain the water off the boiled potato.
Add the potato to the parsnips in the mixing bowl.
Add 3 tablespoons of cream.
Add 1 tablespoon of Unsalted Plugra Butter.
Add sea salt and white pepper to taste.
Step 6: Mash and whisk the potato mixture till it is creamy and smooth.
Step 7: Fold 2 tablespoons of thin sliced scallion (or green onion tops) into the potato mixture.
Step 8: Place the Parsnip Scallion Crème Potato into a star tipped pastry bag.
Keep the pastry bag warm on a stove top or in a 135ºF bain marie.
Green Beans are a nice garnish for the Buffalo Salisbury Steak!
Step 1: Trim 6 green beans so they are about 5" long.
Step 2: Blanch the green beans in salted boiling water in a small sauce pot till they are a little bit more than halfway cooked.
Drain the water off of the green beans.
Step 3: Return the green beans to the sauce pot.
Add 1 teaspoon of unsalted butter.
Season with sea salt and white pepper.
Step 4: Set the pan aside away from the heat.
Reheat and finish cooking the green beans over low heat shortly before the entrée is served.
Roasted Shallot Glace Viande:
This recipe yields 1 generous portion. (Enough for 1 Salisbury Steak entrée)
Enriching the glace viande with red wine would yield a flavor that is too heavy for the parsnip crème potato. White wine is a better choice.
Step 1: Peel 1 whole large shallot.
Brush the shallot with vegetable oil.
Place the shallot on a small roasting pan.
Lightly season with sea salt and black pepper.
Step 2: Roast the shallot in a 350ºF oven till it is lightly caramelized.
Set the roasted shallot aside.
Step 3: Place 3 ounces of dry white wine in a small sauce pot over medium heat.
Simmer and reduce the wine by half.
Step 4: Reduce the temperature to low heat.
Add 1/3 cup of glace viande.
Add 1 pinch of sea salt and white pepper.
Simmer and reduce till the sauce is a thin consistency that can glaze a spoon.
Step 5: Remove the pan from the heat.
Add 1/2 tablespoon of chilled unsalted butter while stirring.
Step 6: Pour the sauce into a ceramic cup.
Add the roasted whole shallot. (Do not sir after adding the shallot or the shallot will be damaged!)
Keep the sauce cup warm on a stove top or in a 135ºF bain marie.
Buffalo Salisbury Steak:
This recipe yields 1 large portion.
Step 1: Place 7 ounces of ground American Bison meat in a mixing bowl.
Add 1 1/2 tablespoons of bread crumbs.
Add 1 tablespoon of minced onion.
Add 1 pinch of sea salt and black pepper.
Add 1 teaspoon of whisked egg.
Mix the ingredients together.
Step 2: Use a ring mold to shape the buffalo mixture into a round thick patty that is about 5 1/2" wide.
Step 3: Heat a wide sauté pan over medium heat.
Add 1 tablespoon of unsalted butter.
Add 1/2 tablespoon of blended olive oil.
Place the Buffalo Salisbury Steak in the pan.
Add 1 whole garlic clove.
Add 6 whole small button cave mushroom caps.
Step 4: Turn the mushroom caps occasionally, so they cook evenly.
When the mushrooms are fully cooked, set them in a bowl on the stove top and keep them warm.
Continue sear the Buffalo Salisbury Steak on both sides till it is fully cooked and browned.
Step 5: Remove the pan from the heat.
Place the finished Buffalo Salisbury Steak on a wire screen roasting rack over a drip pan.
Keep the Buffalo Salisbury Steak warm on a stove top.
Discard the whole garlic clove that is left in the pan.
Buffalo Salisbury Steak with Parsnip Scallion Crème Potato and Roasted Shallot Glace Viande:
This recipe describes 1 entrée presentation.
Step 1: Select a ring mold that is about the same diameter as the Buffalo Salisbury Steak.
Place the ring mold on the center of a plate.
Use the pastry bag to pipe the Parsnip Scallion Crème Potato into the ring mold, to create a platform that is about 3/4" thick.
Remove the ring mold.
Step 2: Place the Buffalo Salisbury Steak on top of the potato platform.
Step 3: Arrange the six buttered green beans on the plate, so the fan out from center.
Place the six sautéed mushroom caps on the plate between the green beans.
Step 4: Use a spoon to remove roasted shallot from the glace viande and place it on top of the steak.
Spoon a generous amount of the glace viande over the Buffalo Salisbury Steak and on the plate.
This is comfort food at its best! A modest wine like Bicyclette French Rosé is a nice pairing choice!