Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Heat oil on stove top in stock pot and then add shallots and garlic and heavily sweat until aromatic. Deglaze with sherry and then add fresh herbs, truffles and cream and reduced cognac. Cook over low heat until reduced by half and truffle flavor is infused. Season and add parmesan and Tabasco. To this hot mixture add the cooked and drained noodles and the fontina and mix cheeses are melted. Taste noodles for seasoning and adjust as needed., Set aside.

Take small 4 -6 oz. baking dish and butter the bottom and sides. Set one slice of truffle on bottom of each dish. Then add noodles and sauce to the dish and top with the crumbled croutons, finely grated truffles and a pinch of the finely grated parmesan and back in the oven at 350 degrees for 10 minutes or until mixture is bubbly and toasted on the top.

Heat evo in sauté pan and then add mirepoix and heavily caramelize. Then deglaze with sherry. Add truffles, demi glace and mushroom stock and reduce., Pan sear filets in EVO on high heat to just under medium rare and set aside to rest until they come to medium rare and slice. Place 3 strips of filet on plate and then add solid tablespoon of truffled mirepoix over the filet.

Heat oil in pan, add garlic and then add greens, lemon juice stock and seasoning. Cook until greens are heated through and season. Plate with other items.

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Ingredients:

1 Tbsp. EVO
1 small shallot, brunoise
6 cloves of roasted garlic
3 oz of black truffles, sliced with truffle shaver
one quart of heavy mfg. cream
one cup of cognac, reduced to demi sec
2 tsp. fresh oregano, finely chopped
2 tsp. fresh thyme stems removed
1 Tbsp. sherry
2 tsp. kosher salt
1 tsp. white pepper
8 oz. Fontina, finely grated
6 oz Parmiggiano reggiano,finely grated
2 tsp. chipotle Tabasco
2 cups seasoned sourdough croutons, run thru food processor to turn into crumbs
1 lb Fresh pasta noodles (rigatoni or other noodle that will hold sauce), cooked in salt water to al dente

8 oz unsalted butter
3 oz sliced black truffles

EVO for pan
8 oz Angus Filet Mignon, seasoned on all sides with kosher salt and black pepper
2 oz black truffles
2 carrots, peeled and small dice
2 celery stalks, small dice
1/2 Maui onion, small dice
1/2 shallot, brunoise
2 tsp. fresh thyme stems removed
1/2 cup sherry
2 cups veal demi glace
1/2 cup mushroom stock

1/2 bunch Collard greens, cut into small strips
1 whole Radicchio, cut into small strips
juice of one Meyer lemon
one cup Mushroom stock
4 cloves garlic, sliced cisseler
Kosher salt and black pepper

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