Annual Kidney Ball set for Saturday night

It's been called "the most fun black tie event in Metro Detroit" and it's for a great cause. We're talking about the National Kidney Foundation of Michigan's Annual Kidney Ball.

It's happening tonight at MotorCity Casino Hotel. For more information, click here.

Chef Scott Stromer from MotorCity Casino Hotel joined 7 Action News This Morning to cook up some of tonight's menu items. He also shared his personal story of battling kidney disease.

Sea Bass with Olive Oil Pesto

5 ounce Sea Bass Filet

1 tsp Olive Oil

Ground Thyme

Kosher Salt and Black Pepper

Method:

1. Rinse fish and pat dry
2. Coat with olive oil on all sides
3. Season with salt, black pepper and ground thyme.  Rub into fish
4. In a hot sauté pan add a touch of olive oil
5. When pan starts to smoke add fish and cook till golden brown turn to cook other side
6. Top fish with 1 tbsp. pesto
7. Place in 375 degree oven and cook for 6-8 minutes or till done 

Basil Pesto:

½ cup Packed Fresh Basil Leafs (washed)

1 clove Fresh Garlic

1/8 Cup Pine Nuts

¼ Cup Olive Oil

Kosher Salt & Ground Black Pepper

¼ cup Grated Fresh Pecorino Cheese

Method:

1. Combine basil, garlic, and pine nuts in a food processer or Mortar and Pastel. Grind till coarse.
2. Add olive oil and process till smooth
3. Season with salt & pepper
4. Add cheese and mix thoroughly

Petit Filet of Beef with Wild Mushrooms, and Goat Cheese Demi Glace

4 ounce Beef Tenderloin Filet

TT Kosher Salt & Black Pepper

1 tsp Olive Oil

1 ounce Red Wine

½ ounce Goat Cheese

1 Sprig Fresh Chive

1 Ounce Beef Demi Glace

1 Ounce Wild Mushroom Blend (Cremini, Portobello, Button, Oyster, Shiitake)

1 tsp Olive oil

1 Clove Fresh Garlic

1 tsp Minced Shallots

Method:

1. Season filet and let sit for 4-5 minutes at room temperature
2. Heat a sauté pan with olive oil till pan smokes
3. Add filet and sear till well browned and caramelized, turn over till brown.  Remove from heat and set aside
4. Add mushrooms and cook till soft
5. Add shallots, garlic and cook 1 minute
6. Deglaze pan with red wine reduce by ½
7. Add Demi Glace
8. Swirl in goat cheese to melt
9. Top Filet with mushrooms and sauce