Bravo Recipe Finder
Take a look. And cook.
- New Year Greetings!
- Send friends and family a holiday card featuring your favorite Bravo celebrities.
- CREATE A CARD
- The Perfect Holiday Gift
- Get your copy of Top Chef: The Cookbook now.
- BUY NOW
- Recipes on your iPhone
- Get access to Bravo's Recipe Finder wherever you are.
- GO NOW
- Top Chef: The Game
- Have your kitchen creations judged by Tom and Padma. Virtually, that is.
- ORDER NOW
- Be a Game-Day Gourmet
- Are you ready for some football...food? Get The Sunday Night Football Cookbook.
- BUY IT
CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, First Courses, Holiday Special
Toro Tartar with Sunnyside Up Egg and Chive Puree
Source: Marcel Vigneron, Top Chef Season 2
rate this recipe:
Prep Time: 35 minutes
Serves: 6
Directions:
Dice Toro. Make vinaigrette, combine grape seed, thai chilies, garlic and heat to 120 degrees and infuse for 15 minutes, then strain. Combine infused oil with sesame oil, honey, soy sauce and rice wine vinegar by whisking. Cut French bread with ring mold and fry in 350 degree oil until golden brown, place on towel and season with salt. Cook egg in butter on low heat until over easy. Blanch chives in boiling salted water for 5 minutes. Shock in ice bath and puree until smooth consistency. Plate all ingredients.
Ingredients:
1 lb Toro tuna
8 oz grape seed oil
1T sesame oil
2 Thai chilies
2 ea garlic
2T soy sauce
1t honey
2 oz rice wine vinegar
2 eggs, whole
2 bunches chives
Salt to taste
1 oz butter
2 slices French bread
2 ea prosciutto, sliced
