ARNOLD PALMER’S CHAMPION’S DUO
Recipe by Robert Lee, Executive Chef at Arnold Palmer’s Bay Hill Club and Lodge, Orlando, Florida, USA
Recipe and photo courtesy of Golf Kitchen, Diana DeLucia. Bay Hill is one of 16 exclusive private golf clubs and resorts worldwide featured in the stunningly beautiful coffee table collectible cookbook, Golf Kitchen. For more information, and to order your copy, visit www.golfkitchen.com
4 ea. 6 oz. Filet Mignon
8 ea. peeled and deveined U-6 shrimp
1 ½ cups sliced shitake mushrooms
4 oz. saffron cream sauce
4 oz. malbec demi glace (see recipe)
4 ea. asparagus bundles
4 ea. gruyere potatoes – (see recipe)
Saffron Cream Sauce
1 tsp. clarified butter
2 tbs. chopped shallots
1 cup chablis wine
½ cup fish stock
1 cup heavy cream
1 pinch saffron
Roux as needed
½ cup chopped onion
½ cup chopped carrot
½ cup chopped celery
2 cups Malbec wine
3 cups veal stock
3 tablespoons tomato paste
2 lbs. baking potatoes peeled
8 oz. gruyere cheese grated
½ quart heavy cream
8 ea. whole eggs
1 tbs. salt
½ tsp white pepper
¼ ib. butter
Saffron Cream Sauce
In a small sauce pan saute the shallots in the butter until soft. Add the wine and simmer until reduced by half. Add the fish stock and saffron and reduce by half.
Add the cream and simmer until the sauce thickens to desired thickness.
Adjust with roux as needed.
Add salt and pepper to taste. Strain the sauce and reserve.
In a small saucepan saute the vegetables until tender.
Add the wine and simmer until reduced by half.
Add the veal stock and reduce by half.
Stir in the tomato paste and simmer until the sauce thickens.
Strain and reserve.
Steam the potatoes for approx.10 minutes until about 2/3 of the way cooked.
Cool and then shred the potatoes.
Mix the potatoes and cheese together with salt and pepper, then spread evenly in a greased 10”x12” pan.
Whip together the heavy cream and eggs and pour this mixture over the potatoes distributing evenly.
Bake at 275 degrees for approx.. 90 minutes or until firm.
Cool and then cut into triangles for service.
Season the steaks with salt and pepper and grill to desired temperature.
Prepare the shrimp by placing them on a small sheet pan and oven poach with lemon, white wine and butter in a 375 degree oven for approx.10 minutes or until firm.
Drop the shitake mushrooms in a 375 degree fryer for 20 seconds and let dry on paper towel.
Heat the gruyere potatoes and asparagus bundles to proper temperature and arrange the filet and shrimp on plate as shown in the picture.
Entangle the shrimp and lean the asparagus bundle against the potato.
Pour one ounce of the Malbec demi over the filet and garnish with a few shitake mushrooms and pour one ounce of saffron cream over the shrimp.
2012 Clos de Papes