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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, Season 4
Lettuce, Radishes, Potatoes
Lettuce, Radishes, Potatoes, Sirloin Steak, Dijon mustard
Prep Time: one hour
Serves: 2
Directions:
In sauce pot, add 3/4 extra-virgin olive oil and water. Add potatoes and radishes and bring to a boil; cook until tender. Rub one tablespoon Dijon on loins and season with salt and pepper. Take remaining radishes and slice thin on a mandolin and place in ice water.
In bowl, mix together remaining Dijon, poaching liquid and remaining extra-virgin olive oil to make steak dressing. Pull potatoes when done; cut in half and grill. Pan sear steaks until medium-rare; set aside. In same pan, add 3/4 spring mix with corn oil and saute; season to taste.
To Plate:
Cut steak into thirds and add to plate. Place radishes and potatoes with cooked spring mix. To finish, toss sliced radish and remaining spring mix with drizzle of dressing; add to plate. Use remaining dressing as sauce.
Ingredients:
1 cup extra-virgin olive oil
1/2 cup water
1/4 lb baby fingerling potatoes, washed
1 bunch breakfast radishes
2T Dijon mustard
Two 4 oz sirloin cuts
Salt and pepper to taste
1T poaching liquid
1/4 lb spring mix (vegetables)
1T corn oil
