Top Chef, Season 2
Episode 13 Recipes
Marcel Vigneron
North Shore Strip Loin with Garlic Puree, Crispy Taro Ball & Micro-Greens
Ingredients:
1 Kona beef strip loin, trimmed and cut into four portions
4 bunches spring garlic
2 cups chicken stock
1-2 teaspoons Xanthan gum
2 taro roots, sliced as thinly as possible
8 Trumpet Royale Mushrooms, sliced
3 tablespoons olive oil
1 tablespoon lemon juice
4 cups baby greens
Vegetable oil for frying
Salt and pepper for seasoning
Directions:
1. Heat oven to 375F.
2. Prepare a bowl of ice water and set aside.
3. Fill a small saucepan with water and 2 teaspoons salt. Bring water to a boil. Add spring garlic and cook for 4 minutes until tender. Drain and immediately transfer garlic to bowl of ice water. Let sit until cool. Remove from water and pat dry.
4. Chop garlic roughly and transfer to a food processor fitted with a metal blade. Add chicken stock and 1 teaspoon Xanthan gum. Puree until smooth and thickened, adding more Xanthan gum if necessary to thicken mixture. Set aside.
5. Fill a heavy-bottomed pot with oil to a depth of 3 inches. Heat oil to a temperature of 350F.
6. Add taro slices, in several batches, being careful not to crowd the pot. Fry until golden brown. Remove with a slotted spoon to a paper towel-lined plate to drain. Sprinkle with salt. Repeat with remaining taro slices.
7. In a medium oven-proof skillet, heat 1 tablespoon olive oil over medium heat. Add mushrooms and cook until tender. Remove mushrooms from pan with slotted spoon to a plate and set aside.
8. Add beef to skillet and brown on all sides. Transfer to oven and cook to desired doneness.
9. In a medium bowl, combine 2 tablespoons olive oil and lemon juice. Whisk to combine and season to taste. Add greens and toss to coat completely.
10. To serve: Arrange greens, mushrooms, beef and taro chips on plate. Drizzle beef and mushrooms with garlic sauce. Serve immediately.
