Lake and Sumter Style Magazine
9:22 pm EDT
Fri, July 10, 2020

Chef Richard Ingraham’s Special Dinner

If your Valentine is a meat lover, he or she may enjoy this wonderful recipe from Chef Richard Ingraham, who is Gabrielle Union’s private chef. Chef Ingraham’s new cookbook is “Eating Well to Win,” and it focuses on flavorful recipes that give his celebrity clients the boost they need to reach peak performance.

If this recipe isn’t what you were looking for, Chef Ingraham provides recipes on his website:, and loves to share them. You may also want to purchase his book, “Eating Well to Win.”

Try this delicious recipe for maximum flavor, elegance, and healthy indulgence.

Grilled Bison Filet with Asparagus Fries and Port Jus 

 Ingredients for the filet 

 4 6 ounce bison filets  

1/2 cup Extra Virgin Olive Oil 

1/4 cup Balsamic Vinegar 

1/4 cup port wine 

1 Tablespoon Stone Ground Mustard 

1 Tablespoon honey 

2 Cloves Garlic, minced 

2 teaspoons red pepper flakes 

1 Tablespoon fresh rosemary, chopped 

1 Tablespoon fresh thyme, chopped 

Kosher Salt Fresh Ground Pepper 

Ingredients for asparagus fries  

1 pound asparagus, trimmed 

3 eggs, lightly beaten 

1/2 cup brown rice flour 

2 cups gluten-free panko breadcrumbs 

2 Tablespoons fresh thyme 

1/4 cup asiago cheese, grated 

1 Teaspoon creole seasoning 

Ingredients for port jus 

1 Tablespoon grapeseed oil 

1 shallot chopped 

1 garlic clove sliced 

3/4 cup port 

3/4 cup red wine 

1 sprig rosemary 

1 bay leaf 

3 cups beef broth 

kosher salt and fresh ground pepper 

1 Teaspoon unsalted butter 

Method for steaks 

  1. Combine balsamic vinegar, port, mustard, honey, garlic, red pepper flakes, rosemary, and thyme in a medium bowl and whisk together. 
  2. While still whisking drizzle in olive oil in a steady stream until well incorporated.
  3. Season marinade with salt and pepper
  4. Place the steaks in a large ziplock bag and pour in marinade
  5. Let steaks marinate for about an hour.
  6. Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high.
  7. Remove steaks from the marinade and let them come to room temperature
  8. Grill steaks until cooked to desired doneness, 5–6 minutes per side for medium-rare.
  9. Transfer steaks to a plate and let rest for 5 minutes
  10. Slice steak and place in the center of the plate top with asparagus fries and drizzle with sauce (sprinkle a little salt on sliced steak right before serving)

Method for asparagus fries 

  1.  Preheat your oven to 425 degrees  
  2. Combine panko, thyme, asiago, and creole seasoning in a bowl
  3. Dredge the asparagus in the rice flour, then dip in the egg and then into the panko mixture 
  4. Place the asparagus in a single layer on a wire rack on a baking sheet and bake in until golden brown

Method for Port Jus 

In a medium saucepan over medium-high heat saute shallots and garlic in 1 Tablespoon grapeseed oil until they start to caramelize  

  1. Add port, wine, and rosemary
  2. Reduce sauce by half
  3. Add beef broth and reduce sauce by half 
  4. Strain sauce to remove all solids and return sauce to the stove
  5. Bring sauce to a boil then reduce the temperature and simmer for 5 minutes
  6. Whisk in butter and adjust seasonings