Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

For the Short Ribs

Preheat oven to 300. In a small saucepot combine place the Hoisin sauce, brown sugar, rice wine vinegar, water, salt, pepper, ginger, and the vanilla bean and bring to a boil.

Season the short ribs with salt and pepper and sear. Place in the saucepan with the Asian braising liquid, cover lid and braise in oven until fork tender, approximately 1 to 1½ hour.

For Leek Fondue

Cut green tops and ends of leeks. Cut in quarters and thinly slice and clean. In a small saucepot add a half a pound of butter, 3 -4 sprigs of thyme. Add leaks to pot and then cook for about 15 minutes and then add white wine and salt and pepper. Cook till leeks are tender and add them to food processor with 3 tbls of cream and half a pound of butter and then puree. Season to taste.

For Beef Tenderloin

Season beef with salt and pepper and then grill. Meanwhile in a mixing bowl compile 5 oz of Hoisin sauce, grape seed oil and 5 spice. After beef is grilled brush marinate on and roast for 2 minutes. Let sit for 3 minutes and then slice.

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Ingredients:

1 9oz beef filet 2 2oz portions of beef short rib
1 10 oz jar Hoisin sauce
4 tbsp Chinese 5 spice
1 tbsp cinnamon
1/4 cup Rice wine vinegar
1/2 cup Brown sugar
3 tbsp granulated sugar
3 cups Water
1 vanilla bean, split and seeds scraped
Kosher salt to taste
Freshly ground black pepper to taste
3 tbsp Grape seed oil
3 tbsp Blended oil
Bag of smoke chips
1 Quart of cream
1 lb plus 3 tbsp butter
1bunch Asparagus
Zest of 1 orange
1/4 cup walnuts halves
1 lb Leeks
3 tbsp fresh Ginger, coarse chopped
3 tbsp fresh cilantro leaves
3 tbsp fresh Parsley leaves
4 sprigs fresh Thyme
1 cup white wine

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