Yield: 4 servings

Ingredients

Béarnaise:
• Fresh ginger (enough to render ¼ cup juice)
  
• 2 cups white wine vinegar
  
• 1 cup white wine
  
• 12 white peppercorns
  
• 1 egg yolk
  
• ¼ pound butter
  
• 2 sprigs fresh tarragon, chiffonade
  
• Salt
  
  
Grilled Romaine:
• Juice of half a lemon
  
• 3 tablespoons olive oil
  
• Salt and pepper
  
• 4 pieces baby romaine, washed and split lengthwise
  
  Roasted Buffalo:
  
• 2 pounds buffalo tenderloin, fat and silver skin removed
  
  To Assemble and Serve:
  
• 1 pound sunchokes, peeled, diced into large segments, blanched al dente
  
• 1 parsnip, cut in baton, blanched
  
• 2 red radishes cut in julienne

Method

For Béarnaise:
Place ginger in a juicer and process until ¼ cup juice is rendered. Combine white wine vinegar, white wine, and peppercorns in a saucepan. Place over medium heat and reduce by half. Add egg yolk and whip over bain-marie until thick. Once ribbons form, add butter and season with ginger juice, tarragon, and salt.

For Grilled Romaine:
Whisk lemon juice, olive oil, salt and pepper. Place romaine, cut in quarters, on a hot grill. Grill romaine about 1 minute per side, or until charred nicely. Remove and season with lemon vinaigrette.

For Roasted Buffalo:
Place a sauté pan over high heat. Divide buffalo into 4 portions and season with salt and pepper on both sides. Place buffalo in pan and roast both sides until rare, about 3 minutes per side. Remove from pan, let rest. Slice into quarters. 

To Assemble and Serve
Place four pieces of wilted romaine on a plate. Arrange sunchokes, parsnips, and radishes on plate. Top with buffalo and drizzle béarnaise over top. 

back to top