Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Steaks:
Preheat oven to 375 degrees. Pat steaks dry with paper towels. Generously season with salt and pepper. Heat cast iron pan over high heat for 7 minutes or longer.

Potatoes:
Cut russet potatoes into round-like cylinders. In eight-inch sauté pan, melt one tablespoon butter. Season russets alternately with salt, pepper, thyme and coriander. Daub with small amount of butter with alternate layers. Bake in preheated oven for 40 to 50 minutes. When done, invert potatoes on cutting board and cut into wedges.

Oyster Mushrooms:
In hot pan, sauté mushrooms over high heat until golden, then flip and season with shallots, salt and pepper. Finish with one pat of butter; drain on paper towels. Cool mushrooms for 5 minutes or until room temperature. Mix with red onion, scallions, rice wine vinegar, limejuice, cilantro and sunflower sprouts. Allow to marinade.

Meanwhile, in very hot cast iron pan, add oil. Place steaks in pans and cook to desired doneness allowing each side to brown. Rest 5 to 8 minutes before slicing. When fully rested, slice steaks.

Guajillo Sauce:
Sweat shallots in two tablespoons butter; add brandy and flambé. Cook brandy down then add veal demiglace. Reduce by half and add 3/4 cream and guajillo puree. Reduce by half, puree and strain.

Cilantro-Scallion Sauce:
Blanch scallions, cilantro and spinach. Shock and puree; season with salt, rice wine vinegar and remaining cream. Heat slightly and adjust seasoning before serving.

To plate:
Mound ceviche on platter. Place steak on mushrooms; drizzle with guajillo sauce. Add potatoes to one side of platter and top with cilantro-scallion sauce.

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Ingredients:

Steaks:
2 strip loin steaks, 3/4 inch
Kosher salt to taste
Coarsely cracked black pepper to taste
1/4 cooking oil

Potatoes:
5 russet potatoes
3T butter, softened
Salt and pepper to taste
1 sprig thyme, picked
1T coriander, finely ground

Oyster Mushrooms:
1lb oyster mushrooms, broken in clusters
3 shallots, sliced
1 red onion, finely sliced
2 scallions, fine bias cut
1/4 cup rice wine vinegar
3 limes, juiced
1 bunch cilantro, fine chiffonade
Sprinkle of sunflower sprouts

Guajillo Sauce:
2 shallots, sliced
1/2 cup brandy
1 cup veal demiglace
1 cup cream
3 guajillos, rehydrated, pureed

Cilantro-Scallion Sauce:
1 bunch scallion
2 bunches cilantro
1 bunch spinach
Salt to taste
1/4 cup rice wine vinegar
Readymade ceviche

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