CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
TOP RECIPE: THE WONG WAY TO COOK
BEEF CARPACCIO WITH SHIITAKE BROTH
EPISODE 10: CASEY
Serves 10+
DIRECTIONS
In a searing pan, sear thinly sliced beef until lightly brown on both sides.
In a saute pot, saute mushrooms, shallot, garlic and onion in chicken stock.
To make mayonaise: Using a blender, blend egg. Slowly drizzle in oil. Add juice and zest of lemon and salt.
To make parsley sauce: Using a blender, blend soy sauce, parsley, spinach and oil until smooth.
Spoon shiitake broth onto bottom of cup. Lay beef on a flat surface. Add watercress, a dollop of mayonnaise and capers. Roll into a cone. Place over shiitake broth and dress with parsley sauce.
Add flat bread or chip, and sea salt if desired.
INGREDIENTS
1 lb beef sirloin, some marble, sliced thin
Shiitake Broth:
2 - 5 lbs shiitake mushrooms, diced small
1 shallot, chopped
1 garlic clove, chopped
1 onion, chopped
1 cup chicken stock
Mayonnaise:
1 egg
1/2 cup olive oil
1 lemon, juiced and zested
Salt to taste
Parsley Sauce:
1t soy sauce
1 cup parsley
1 cup spinach
1/4 cup oil
1 cup watercress leaves
Capers, rinsed and fried
1 package store bought flat bread or crispy chip
Sea salt
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Season 3 - Episode 11:
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Season 3 - Episode 10:
Beef Carpaccio With Shiitake Broth
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- by Stephanie Izard, Top Chef Season 4
