IN THE KITCHEN WITH: Cafe Gabbiano

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This week we went in the kitchen at Cafe Gabbiano with owner Marc Grimaud and chef Paolo DeCosta as he prepares their signature Allen Brothers filet with wild mushroom and truffle pate sauce paired with a parmesan risotto.

Cafe Gabbiano is located on Siesta Key in the heart of the village. The menu features both classic and modern Italian cuisine, including fresh pastas and seafood dishes, to pair with an extensive selection of wines. Cafe Gabbiano sources twenty-four wines from independent Italian vineyards that they brand as their own label to serve at the restaurant.

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Scroll down for an instructional video on how to prepare the dish.

Allen Brothers filet with wild mushroom and truffle pate

Filet ingredients:
1-2 steak filets
Salt and pepper to taste
2 tablespoons olive oil

Mushroom truffle sauce ingredients:
2 cloves garlic, minced
3 tablespoons olive oil
1 cup portobello mushrooms
1 cup mixed seasonal mushrooms
1/4 cup white wine
4 ounces chicken stock
Salt and pepper to taste
4 tablespoons truffle pate (can substitute truffle oil)

Parmesan risotto ingredients:
4 tablespoons butter
1 cup risotto
1/4 cup white onion, minced
1/4 cup white wine
4 cups chicken stock
Salt and pepper to taste 
1/2 cup fresh parmesan cheese, grated

Filet preparation: 
Season filet with salt and pepper on both sides. Add olive oil and cook over hot grill.

Mushroom truffle melody preparation: 
Add olive oil and garlic to hot pan. Cook for one minute and add mushrooms. Cook mushrooms to medium firmness, about 2-3 minutes. Add white wine and chicken stock. Cook for 2-3 minutes. Add butter and truffle pate. Stir over heat until butter and truffle pate are mixed throughout. Finish with salt and pepper to taste. Remove from heat and serve over cooked filet.

Parmesan risotto preparation: 
Add 2 tablespoons butter and onion to hot pan. Saute onion until translucent. Add risotto and remaining butter. Cook risotto until it looks light yellow to gold in color. Add 1 cup chicken stock and turn heat to medium low. Let stock reduce. Add another cup of chicken stock and reduce. Continue to add stock gradually until risotto reaches desired texture. Once risotto is cooked to preferrence add salt, pepper and parmesan cheese. The cheese will thicken the risotto so add additional stock if needed. Serve with filet and a fine cabernet.