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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
First Courses
Black Pepper & Rosemary Seared Beef Tenderloin, Mushroom Risotto Cake, Sherry Reduction
Black Pepper & Rosemary Seared Beef Tenderloin, Mushroom Risotto Cake, Sherry Reduction
Prep Time: 25 minutes
Serves: 5-6
Directions:
Beef Preparation:
Season with rosemary, pepper, and salt. Using two medium size sauté pans, sear each piece of beef using high heat. Sear for two minutes on each side. If you desire beef to be cooked more than medium – rare, place filets in oven and cook to desired temperature. Check temperature using meat thermometer. Remove from sauté pan and place on a cutting board. Allow 3-5 minutes to rest. Slice into two pieces.
Risotto Preparation:
Heat medium-size pot over low heat. Melt butter and begin toasting rice. Deglaze with white wine. Continue to cook for 2 minutes. When all of white wine has reduced away, begin adding 1 cup of chicken stock a little at a time. After all chicken stock has been reduced, add remaining ingredients; cook for 2 more minutes. Adjust seasoning if needed, then remove from pot and place onto sheet pan to cool. Once risotto is cold, shape into 2 1/2 oz cakes (about 12 pieces) and set aside. When ready to plate, sear each cake on top and bottom in large sauté pan.
Sherry Reduction Preparation:
Combine vinegar and sugar in small saucepot. Reduce by half and chill. When liquid becomes cold and thick, stir in parsley.
To Plate:
Place 2 pieces of risotto cakes in the center of large plate. Drizzle sherry reduction around cakes and place sliced filet onto top of risotto cakes. Serve.
Ingredients:
Beef:
4-5 oz filets beef tenderloin
3T chopped rosemary
3T cracked black pepper
3T Kosher salt
1/4 cup grapeseed oil
Risotto:
3T unsalted butter
2 cups Aborio rice
2 cups white wine
3qt Chicken stock
1 yellow onion diced
1 cup heavy cream
1 cup Parmesan cheese – grated
2 1/2 cup chopped mushrooms – cooked already, any kind alright
1T chopped thyme
1T chopped basil
1/2T Kosher salt
2t cracked black pepper
Sherry Reduction:
3 cups Spanish sherry vinegar
2 cups sugar
1t chopped parsley
Comments
KSW wrote:
I was a little disappointed in this dish. The simplicity of the rosemary, salt, and pepper allowed the beef's flavor to stand out. After making Howie's reduction for the pork last week, I found the sherry wine reduction lacking a robust flavor. It complimented the tenderloin and the risotto, but didn't enhance them. The mushrooms in the risotto were a bit overpowering. Like the reduction, they complimented the beef well. However, the cakes are a bit rich and a little heavy on the stomach. They do not stand alone well (I seared the left overs the next day.) By the way, we made the risotto with only 3 PINTS of chicken stock.
posted on July 15, 2007 at 11:43 AM
Stephanie wrote:
Now THIS is how you write a recipe for the viewing audience! thanks Tre. Website production staff, take note :)
posted on July 15, 2007 at 11:19 PM
Karel wrote:
Simplicity taken to a whole new level. This was a fabulous dish, the recipe was coherently written and came together like a charm.
Thanks Tre! You definitely get my vote as *Top Chef.* Good luck.
posted on August 19, 2007 at 11:02 PM