Seared Australian Wagyu Ribeye with porcini risotto, balsamic glazed pearl onions, baby heirloom tomato confit, sauteed Swiss chard, baby turnip, roasted brown straw mushrooms, crispy lotus root chip, roasted garlic and blue cheese butter, and rosemary veal jus
  • Yield: 25 portions
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Seared Australian Wagyu Ribeye with porcini risotto, balsamic glazed pearl onions, baby heirloom tomato confit, sauteed Swiss chard, baby turnip, roasted brown straw mushrooms, crispy lotus root chip, roasted garlic and blue cheese butter, and rosemary veal jus

By January 29, 2026

Richard Nielsen, CEC, PCIII, Director of Culinary Operations, Audubon Country Club, Naples, Fla.

Ingredients

Instructions

Procedure for porcini risotto:

  1. Infuse the dried porcini mushrooms and the beech mushroom trim with the chicken stock and slowly simmer for 1 hour. Strain through chinois. Reserve the broth.
  2. Small dice and coat the wild mushrooms with 2 ounces of olive oil. Season with salt and white pepper and roast at 375°F for 10 minutes or until lightly golden brown and the water has been reabsorbed into the mushrooms.
  3. Saute the shallots in 2 ounces of olive oil on low heat until translucent. Add the rice and stir for 1 minute.
  4. Add the wine and cook until it’s absorbed.
  5. Pour half of the mushroom broth into the rice. Stir over low heat until it’s completely absorbed and the rice is al dente.
  6. At service, add the remaining stock, then the wild mushrooms, butter, heavy cream, and parmesan. Season to taste with salt and white pepper if needed. Serve immediately.

Procedure for balsamic glazed pearl onions:

  1. Place onions, herbs, oil and seasoning in a vacuum-sealed bag and sous vide at 160°F for 2 hrs.
  2. Glaze with 1/4 cup balsamic vinegar and roast at 325°F for 5 minutes.
  3. Keep at room temperature.

Procedure for heirloom tomato confit:

  1. Place the tomatoes and all other ingredients into a shallow 1/2 hotel pan.
  2. Cook at 180°F for about 1 hour or until firm but not overcooked. Keep at room temperature until service.
  3. Reserve tomato-infused extra virgin olive oil to sauté Swiss chard and roast beech mushrooms.

Procedure for Swiss chard:

  1. Blanch the Swiss chard in salted water. Shock in ice water. Wring out all the water.
  2. Saute the Swiss chard at service and season to taste.

Procedure for baby turnips:

  1. Cook the turnips in boiling salted water until al dente. Shock in ice water.
  2. Peel the turnips with a soft cloth. Reserve for service.
  3. At service, warm in a sauté pan on low heat with European butter. Season to taste.

Procedure for brown beech mushrooms:

  1. Separate the mushrooms into individual stems.
  2. Coat with extra virgin olive oil, season with salt, and roast in the oven at 375°F for 6 minutes. Cool.
  3. At service, warm quickly in the oven.

Procedure for lotus root chips:

  1. Slice the lotus root into 25 super-thin slices on a Japanese mandoline.
  2. Shallow fry in beef tallow at 350°F until light golden-brown and crispy.
  3. Place on absorbent paper towels and season immediately with salt.

Procedure for roasted garlic and blue cheese butter:

  1. Coat garlic cloves with extra virgin olive oil and roast in a 375°F oven until golden-brown. Cool and mince.
  2. Whip the butter until light and airy. Season with salt and white pepper.
  3. Add the roasted garlic mince. Add blue cheese and whip lightly to
    incorporate all ingredients.
  4. Roll into two small logs of parchment paper and chill.
  5. When chilled, cut into twenty-five 1/4-inch coins. Reserve

Procedure for rosemary veal jus:

  1. Roast the bones in a 375°F oven until dark-golden-brown. Remove bones from the pan.
  2. Add mirepoix to the pan and sauté on medium heat until vegetables are golden-brown. Add garlic cloves and sauté 2 minutes or until aroma builds. Add the tomato paste and sauté until it is slightly browned.
  3. Add the bones back to the pan. Add the herbs, peppercorns, and bay leaves.
  4. Deglaze with the Cabernet, then add enough water to cover the top of the bones. Turn the fire to a slow mijote. Simmer 4-6 hours, depouillage continually.
  5. Strain through a fine strainer, then chinois, and reduce to nape. Mount with European butter and season with salt and white pepper.

To plate:

  1. At the center of the plate, add a spoon of porcini risotto. Top with a slice of blue cheese butter.
  2. Place one red, one yellow, and one orange heirloom tomatoes around the outside of the risotto.
  3. Place two balsamic glazed pearl onions around the risotto, in between the tomatoes.
  4. Place a small portion of the Swiss chard to the side, but touching the risotto.
  5. Place one piece of baby turnip next to the risotto.
  6. Place the ribeye slice in the center of the risotto on top of the blue cheese butter.
  7. Lay a few beech mushrooms next to the ribeye.
  8. Place the lotus root chip.
  9. Drizzle the Cabernet veal jus around the plate.
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