Buffalo Tenderloin with Teton Black Bar-B-Que Sauce - yellow onions

Method

• Place the onion, carrot, and celery with the 2 tablespoons canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized.
• Add the port wine and red wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon and continue to cook until most of the wine has been absorbed.
• Add veal stock and simmer for 1 hour.
• Strain and return to the saucepan.
• Add thyme and parsley and simmer for 5 minutes.
• Strain the thyme and parsley sprigs and return back to the pot and let it simmer for about 30 minutes or until reduced to 1 1/2 cups.
• Season with salt and pepper, to taste, and strain through a fine mesh sieve.
• Keep warm.
• Preheat oven to 350 degrees F. Place the shallots in an oven proof pan with the olive oil and cover with aluminum foil.
• Roast for 1 hour or until tender.
• Toss with thyme leaves and chopped parsley and season with salt and pepper.
• Keep warm.
• Place the potatoes in a large saucepan and add enough cold water to cover.
• Salt the water and bring to a rolling boil over high heat.
• Reduce the heat and simmer for about 15 minutes or until the potatoes are tender when pierced with a knife.
• Drain and place on a cookie sheet.
• Place in the oven for 3 to 5 minutes until excess moisture is evaporated.
• Rice the potatoes in a food mill or a ricer into a bowl.
• Add the butter and half-and-half to the potatoes and stir gently to until desired consistency is achieved.
• Do not overmix the potatoes and season with salt and pepper.
• Cover and set aside.
• Preheat a large saute pan on medium high heat.
• Add 1-ounce of oil and saute mushrooms for 2 to 3 minutes stirring often.
• Once mushrooms become tender add garlic.
• Saute for 1 minute and set aside for platting.
• (Mushrooms may be sauteed a day in advance.)
• Place the remaining 1/2 cup of half-and-half in a small saucepan and bring to a boil.
• Add bleu cheese and blend with a hand held blender prior to serving.
• To assemble.
• Preheat grill.
• Season buffalo with salt and pepper and place on the grill.
• Grill steaks for 2 to 3 minutes on both sides for medium rare or continue cooking longer until achieving desired doneness.
• Remove steaks from grill and let rest.
• On a dinner plate place a small circle of mushrooms in the center of the plate.
• Place a small amount of mashed potatoes in the center of the mushrooms and place the buffalo on top of the potatoes.
• Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo.
• Blend the bleu cheese cream until it's nice and frothy, then spoon over the buffalo.