NY Strip & Morel Mushroom Omelet with Fennel Tomato Reduction

NY Strip & Morel Mushroom Omelet with Fennel Tomato Reduction - Recipe Finder

NY Strip & Morel Mushroom Omelet with Fennel Tomato Reduction

ny-strip-amp-morel-mushroom-omelet-with-fennel-tomato-reduction

Info

Course:
Main Course
Total Time:
Under 2 Hours
Skill Level:
Challenging
Cost:
Splurge

Photo by:

Top Chef, Season 10, Episode 1

Ingredients

Reduction:

1 large ripe tomato
1/2 shallot, brunoise
1/4 cup fennel, brunoise
3/4 cup white wine vinegar
1 teaspoon sugar
3 ounces butter, cold and cubed
1 tablespoon chopped flat leaf parsley
1 tablespoon chopped chives
1 teaspoon fennel fronds, chopped

New York Strip:

1 8-ounce New York Strip
Salt and pepper
1 tablespoon thyme leaves
4 morels
1 tablespoon olive oil
2 tablespoons red wine
2 tablespoons water

Omelet:

3 asparagus spears
The cooked morels from the New York Strip
3 eggs
2 tablespoons cream
salt to taste
1/2 tablespoon butter
5 wide peelings of Emmentaler

Directions

To Make the Reduction:

1.) Core the Tomato and mark an x in the bottom. Plunge the tomato in boiling water for 90 seconds. Transfer the tomato to ice water and cool completely.

2.) Remove the skin from the tomato as well as any seeds. Dice the tomato.

3.) Place the shallot and fennel in a pot with the white wine vinegar, sugar and 1/2 cup water. Reduce the liquid almost completely.

4.) Whisk in the butter in sections until it is completely incorporated. Add the tomato, parsley, chive, fronds and salt to taste. Keep the reduction warm.

To Make the New York Strip:

1.) Generously salt and pepper the Strip and rub with the thyme leaves. Allow the steak to come up to room temperature, about 10 minutes. Halve the morels and clean off any dirt.

2.) Heat a pan over a high heat. When the pan is hot, add the olive oil to cover the pan’s bottom and reduce the heat to medium. Add the steak and brown on all sides to medium rare, about 6 minutes on each side. Place in a hot oven if needed.

3.) Transfer the steak to a plate to rest and add the morels to the pan with a pinch of salt. Sauté the morels and scrape the bottom of the pan to get all of the protein bits. Deglaze the pan with the red wine and water. Reduce the liquid completely. Cool the morels.

To Make the Omelet:

1.) Bring a pot of water to a boil. Snap the stems off 3 asparagus. Blanch the stems in boiling salted water for 1 minute and shock in cold water. Reserved some of the tops for garnish. Chop the asparagus.

2.) Whisk the eggs, cream and salt to taste together, until they get a good foam. Place a pan over a medium heat and once the pan is warm, add the butter.

3.) Allow the butter to foam and once it stops, add the eggs. Using a heatproof spatula, move the eggs around the pan’s bottom.

4.) When the eggs are beginning to set, add the morels, asparagus and cheese. Place the pan in a 400 degree oven to finish, about 2 minutes. Fold the omelet and flip it onto a plate.

5.) Thickly slice 3 slices from the New York Strip and eat the rest, better yet-feed it to your dish washer. He’s working hard. Layer the steak on the omelet and spoon the reduction around.

6.) Hold onto your hat and serve it to one of the best Chefs on the planet. Wait for him to say, “Good job!” and stand there stunned. Believe that Top Chef will be a snap and wait to be unpleasantly surprised.