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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:
Featured Recipes, Main Courses, Season 4
Beef Carpaccio
Source: Antonia Lofaso, Spike Mendelsohn, Zoi Antonitsas, Top Chef Season 4
rate this recipe:
Beef Carpaccio with Mushroom Salad & Sunchoke Aioli
Prep Time: one hour and 15 minutes
Serves: 5-6
Directions:
Antonia, Spike and Zoi’s recipe:
Beef:
Season beef with fleur de sel and olive oil.
Mushrooms:
Saute enoki and chantrelles in extra-virgin olive oil with salt, thyme and garlic; drain.
Marinate with red wine vinegar. Taste to see if it needs more acid.
Sunchokes:
Roast sunchokes in butter.
Aioli:
Confit 4 pieces sunchoke and garlic in extra-virgin olive oil on low heat. In robo coupe, add confit paste and roasted sunchokes, then puree. Add egg yolk and lemon juice to thin mixture; set aside. Fry capers at 350 degrees.
To Plate:
Lay slices of beef on platter. Brush with extra-virgin olive oil and season with salt. Swipe aioli on platter. Toss marinated mushrooms with frisee and adjust seasoning. Place on top of carpaccio. Add dollop of aioli. Garnish with fried capers.
Ingredients:
Antonia, Spike and Zoi’s recipe:
Beef:
1 1/2 lb beef, sliced very thin
Fleur de sel for seasoning
1 oz extra-virgin olive oil
Mushrooms:
1lb enoki
1lb chanterelles
extra-virgin olive oil
Salt to taste
Thyme to taste
4 cloves garlic, chopped
1/2 cup red wine vinegar
2 cups frisee
Sunchokes:
1 lb sunchokes (peeled into lemon water), sliced thin
3T butter
Aioli:
8 cloves garlic, peeled
1T extra-virgin olive oil
1 egg yolk
Drizzle of lemon juice
1/2 cup small capers
TOP CHEF
Season 4 - Chicago
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