Animal Kingdom Lodge Jiko's Filet with Mac and Cheese
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  1. #1
    Join Date
    Jun 2012
    Atlanta, Georgia, USA

    Jiko's Filet with Mac and Cheese

    Ok guys and gals, this is building up to something, so just bear with me. This is a half a day process to make this meal, and I'm going to post it in the order I make things in. So, getting started!

    Oh, here's the Dish!

    Demi Glace

    1 pound veal neck and/or shoulder bones
    5 Roma tomatoes
    1/4 of a Spanish onion
    2 celery stalks
    5 garlic cloves
    4 oz (give or take) of Baby Bella mushrooms (about half a package)
    1 6 oz can of tomato paste

    Step 1) Place the veal bones into a 350 degree oven and roast for about an hour.

    Step 2) While it roasts, chop the celery stalks into 1 inch pieces, the 1/4 onion into a rough chop, crush the garlic cloves and quarter the tomatoes.

    Step 3) Add the vegetables to the veal bones.

    Step 4) Roast for another 45 minutes to an hour, or until well caramelized.

    Step 5) Place the bones in a sauce pot and spread the tomato paste over it, then add the vegetables.

    Step 6) Add water to nearly the top of the pot, and bring to a boil over high heat. Then lower the temperature to medium / medium low and simmer for 1 to 1.5 hours until it's reduced half way. Stir occasionally (about every 15 to 20 minutes).

    Step 7) Add more water nearly to the top of the pot, and bring to a boil over high heat. Then lower the temperature to medium / medium low and simmer for another 1 to 1.5 hours, until it's reduced halfway. Stir occasionally (about every 15 - 20 minutes)

    Step 8) Repeat Step 7.

    Step 9) Strain the sauce into another pot.

    Step 10) Place this pot on the stove and bring to a boil over high heat. Then reduce the temperature to medium low and simmer for 1 hour minutes or so, until reduced half way. Stir occasionally, about every 10 minutes.

    Step 10) Pour the Demi Glace into a container and store chilled.

    No Waste Note - The leftover veggies and meat works really well if you pick out the bones and season with black pepper and salt, and serve over fresh pasta sprinkled with shredded parm cheese. And, considering we still have a few hours until the main meal is ready, pour yourself a nice glass of red wine, cause you'll need some in a few steps anyway. Consider this a Chef's snack!

    Keeping on with our process, it's time for the next step in the sauce.

    Pomegranate Syrup
    4 cups of pomegranate juice
    1/2 cup sugar
    1 tablespoon of fresh lemon juice

    Step 1) Mix all the ingredients in a saucepan over medium heat.

    Step 2) Stir every few minutes until the sugar is dissolved, then increase the heat to bring it to a boil.

    Step 3) Once boiling for a few minutes, give it a good stir and lower the heat to medium to medium low and simmer until it's reduced by about 2/3. This will take about an hour and a half to two hours.

    Step 3) Remove the pan from heat and let the syrup sit for a half hour. It will thicken even more.

    Step 4) Store in a container. Allow it to fully cool before refrigerating. It will last several months.

    No Waste Note: You don't need much of this syrup for the actual recipe we are doing today, but there's no reason to let it go to waste! It has a tangy, sweet and very unique taste (in fact that's why we need it) that works great in many applications, like drizzled over French Toast, Crepes, Pancakes or Waffles. It's also wonderful when re-warmed and drizzled over chocolate or vanilla ice cream. Try it out!

    Red Wine Base

    1 cup of dark red wine (Cabernet Sauvignon or similar)
    1/3 cup of Port Wine
    1 sprig of thyme
    1 clove of crushed garlic
    2 tablespoons of Pomegranate Syrup (recipe above)
    5 black peppercorns
    5 pink peppercorns
    1 bay leaf

    Step 1) Combine all ingredients in a small saucepan and simmer over medium heat.

    Step 2) Reduce by half, around an hour, and then strain into the same pot as the Demi Glace.

    Finished "South African Red Wine Sauce"

    Red Wine Base (recipe above)
    Demi Glace (recipe above)
    Juice from one small fresh red beet
    3 tablespoons butter
    3 tablespoons AP flour
    2 Teaspoons Kosher Salt
    1 Teaspoon Fresh Ground Black Pepper

    Step 1) Grate a fresh beet over a bowl lined with cheesecloth.

    Step 2) Remove the cheesecloth and squeeze out the juice.

    Step 3) Combine the Red Wine Base, the Beet Juice and the Demi Glace into a small sauce pot and reduce by 1/4 over medium heat.

    Step 4) Mix the butter and flour together, and add to the sauce, stirring regularly to prevent clumps. Simmer for 5 minutes.

    Step 5) Add water if you need to dilute. It should be a loose consistency, like melted chocolate. Season with salt and pepper to taste.

    Jiko's Mac and Cheese

    1/4 cup butter
    1/4 cup flour
    1 quart of whole milk
    8 oz of Gruyere
    8 oz Provolone
    8 oz of Asiago
    8 oz of Fontina
    2 1lb boxes of elbow macaroni

    Step 1) Cook the macaroni for 10 minutes in boiling water with a healthy splash of Olive Oil and about 1 tablespoon of kosher salt added. After cooking, strain, set aside and let it cool to room temperature.

    Step 1) Coarsely grate the cheese together into a large bowl. Set aside.

    Step 2) Add the butter to a large sauce pot and stir until melted.

    Step 3) While the butter is melting, add the milk to a medium saucepan and bring to a simmer.

    Step 4) Add the flour and stir until blended into a nice blond roux. About 3 - 5 minutes. Do NOT stop stirring.

    Step 5) Slowly add the milk, about a 1/2 cup at a time. Stirring constantly and keeping the mixture creamy.

    Step 6) Add the cheese 1 handful at a time, stirring thoroughly each time until well melted.

    Step 7) Pour over the macaroni and keep warm in a 350 degree oven.

    Jiko's Filet and Mac and Cheese

    South African Red Wine Sauce
    Jiko's Mac and Cheese
    Filet Mignon

    Step 1) Cook the filet on a grill if you have it. If not, season with salt and black pepper and sear in olive oil in a skillet.

    Step 2) Drizzle the sauce liberally on a serving plate. It takes a long time to make, but it is very well worth it! The tangy savoury taste blends perfectly with the Mac and Cheese and compliment the steak.

    Step 3) Add a generous portion of Mac and Cheese

    Step 4) Top with the Filet after it has rested for about 10 minutes. You can add a side salad of cilantro, micro greens (or watercress if you can't find that) shredded carrots and shredded radish. Not exactly what they serve at the restaurant, but very close.

    Step 5) DEVOUR!!!!

    Last edited by englanddg; 05-25-2015 at 03:25 AM.
    B.C. (Before Child) '82, '87 - '95, 2004
    A.D. (After Daughter)
    2010 - 2 weeks @ CBR
    2011 - 3 in DC, 14 @ CBR
    2012 - 3 @ Uni Royal Pacific, 12 @ Pop
    2013 - 3 @ DLR | Contemporary, DCL Fantasy, POFQ
    2015 - 2 in DC, 3 @ Uni Portofino, 3 @ AKL, DCL Fantasy, 4 @ AoA

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