Top Chef, Season 6, Episode 10, Elimination Challenge Winner

14 Servings

• 1 lb strip steak, cut into 14 bite-sized portions
• Salt, pepper, herbes de provence
• Black truffles
• Preserved lemon, zested
• Plucks of fresh chervil and tarragon

For Fig Jam:

• 2 pints fresh figs
• 1 cinnamon stick
• 1 clove
• 1 teaspoon mace
• 2 cups red wine
• 2 cups port
• 2 cups sugar
• 1 star anise

For Red Beets:

• 4-5 red beets
• 2 tablespoons fresh thyme, minced
• 2 cloves garlic, minced
• Salt

For Red Wine & Port Reduction:

• 1 bottle red wine
• ½ bottle port
• ¼ bottle sherry vinegar
• 5 shallots, thinly sliced
• 1 cinnamon stick
• 1 clove
• 1 teaspoon mace
• 1 tablespoon black peppercorns
• 1 bunch fresh tarragon
• ½ bunch fresh thyme
• ½ lb butter, cold and chopped
• Salt and pepper

1. For fig jam, combine all ingredients in a saucepot and cook down until reduced to jam consistency. Strain and reserve.

2. For red beets, cover beets with thyme, salt, and garlic and roast in a 320-degree F oven for 1 hour. Peel and cut into discs.

3. For red wine & port reduction, combine all ingredients except for butter in a pot and bring to a simmer. Reduce until au sec (almost dry). Strain and mount sauce with cold butter. Season and reserve.

4. For steak, season with salt, pepper, and herbes de province. Grill until medium rare and let rest.

To Serve:

1. Spoon fig jam onto plate and place steak on top. Place red beet disc on steak.

2. Drizzle with red wine & port reduction.

3. Garnish with black truffles, preserved lemon zest, chervil, and tarragon.