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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:
Main Courses, Season 4
New York Strip Steak with Candied Peppercorn
New York Strip Steak with Candied Peppercorn, Parsley Puree & Bok Choy
Prep Time: one hour
Serves: 4-5
Directions:
Candied Caramel:
In pan, cook sugar in water to hard crunch caramel; add peppercorns. Stir and pour in sheet pan lined with baking mat. When cooled, break up candied caramel; add to spice grinder to break up into powder.
Pommes Frites:
Using a ring mold, punch out potatoes. In 300 degree oil, blanch potatoes for 5 minutes. Remove potatoes; increase heat for 350 degree oil then fry potatoes until golden brown.
Creamed Bok Choy:
In sauté pan on low heat add shallot and garlic with butter; sauté until translucent. Add cream, reduce by half then add bok choy leaves. Season with salt and pepper to taste.
Parsley-Cilantro-Green Peppercorn Puree:
In large pot of hot water, blanch parsley; shock in cold water. Repeat with cilantro. Toast peppercorns; grind in spice grinder until fine. In vita prep, puree cilantro, parsley and peppercorns with olive oil. Puree until smooth.
Tomatoes:
Season tomatoes with salt, pepper and olive oil.
Steak:
Heat cast iron skillet on high heat. Season steak and sear hard on all sides; slice. Dust with candied peppercorns and brulee with torch.
To Plate:
Using a clean paintbrush, dip into parsley-cilantro-green peppercorn puree. Make swoosh on platter. Randomly place pommes frites, tomatoes, bok choy and steak on platter.
Ingredients:
Candied Caramel:
2 cups sugar
Small amount of water
1/4 cup black peppercorns
1/4 cup green peppercorns
1/4 cup pink peppercorns
1/4 cup long peppercorns
1/4 cup cube peppercorns
2T salt
Pommes Frites:
4 Yukon potatoes
1 gallon vegetable oil
Creamed Bok Choy:
1 shallot, minced
1 garlic clove, minced
4 bok choy, leaves only
1/2 cup cream
1T salt and pepper
Parsley-Cilantro-Green Peppercorn Puree:
1 bunch parsley
1 bunch cilantro
3T green peppercorns
1/2 cup olive oil
1T salt
Tomatoes:
3 types heirloom tomatoes, chopped
1 oz olive oil
1T salt and pepper
Steak:
1 1/2 lb strip steak
1T salt and pepper
