Photography by
Kemper Studios
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The Cliff House at Pikes Peak’s 2005 Chefs' Gala entry: Cassis Buffalo Tenderloin, Roasted Corn Salsa, Sweet Potato Dauphinoise, Veal Jus, Currant Butter as prepared by Chef Scott Savage.
The Cliff House at Pikes Peak
Jim Morley, owner
306 Cañon Avenue
Manitou Springs, Colorado
719-685-3000
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Cassis Buffalo Tenderloin, Roasted Corn Salsa, Sweet Potato Dauphinoise, Veal Jus, Currant Butter
by Scott Savage
Cassis Marinade
8 oz. currant jelly
4 oz. rice wine vinegar or cider vinegar
4 oz. crème de cassis
6 6-oz. bullalo filets
In small mixing bowl combine ingredients and mix until well blended.
Place buffalo filets in small container, cover with marinade, and let rest for 24 hours.
Retain marinade for currant butter after removing buffalo filets.
Currant Butter
½ lb. butter
Reduce buffalo marinade over medium heat until thick syrup; about ¼ of original volume.
Let cool; whip butter in mixer with paddle until smooth and slowly add syrup until incorporated.
Sweet Potato Dauphinoise
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2 lbs. potatoes, peeled, sliced thin
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1 cup prepared horseradish
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1 qt. heavy cream
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2 tsp. salt
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8 eggs
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1 tsp. white pepper
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In a 4-qt. casserole dish, combine cream, eggs, horseradish, and salt & pepper. Layer potatoes evenly in dish, until all potatoes are used. Press down on potatoes with hands to ensure that all ingredients are submerged. Bake at 350 degrees for 1 hour; let cool 20 minutes and cut into 6 portions.
Roasted Corn Salsa
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2 lbs. corn kernels
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1 small poblano pepper, small dice
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1 lb. sun dried tomatoes
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1 oz. chopped cilantro
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½ cup red onion, medium dice
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salt & pepper
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Spread corn out on medium sheet pan to form single layer; roast at 350 degrees until lightly browned. Combine roasted corn and remaining ingredients in small bowl, mix until incorporated. Cover and refrigerate.
Plating
Place a portion of Dauphinoise in center of plate. Sprinkle corn salsa around Dauphinoise on one half of the plate, creating crescent shape. Set filet on top of Dauphinoise. Pour veal jus onto side of filet opposite of salsa, letting it spill down onto plate. To finish, pipe out currant butter onto filet or drop a tablespoon of currant butter on top.
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