Tournament of Champions ™
Baker:
Season:
Week:
Challenge Type:
Carpaccio and Shaking Beef Duo
In this challenge, the randomizer selected the following conditions that had to be met by each chef:
Protein: Hanger Steak
Product: Haricots Verts
Equipment: Immersion Blender
Style: Appetizer Duo
Wildcard Ingredient: Cottage Cheese
Shirley presented a duo described by her presenter as a master's thesis of France and Asia. The first appetizer was a hanger steak carpaccio: the steak was pounded thin using a tortilla press and arranged on a shallow plate with haricots verts sliced and treated to a Szechuan chili pickling liquid. A cottage cheese and dijon aioli, made with the immersion blender, was dotted over each haricots vert, finished with crispy fried shallots. The second appetizer was shaking beef, a classic Vietnamese dish: hanger steak was seasoned with oyster sauce, sesame, soy, garlic, and black pepper, then cooked over high heat to caramelise. It was plated over haricots verts prepared beurre fondue style (blanched, then finished in garlic butter), with a creamy herb cottage cheese emulsion of parsley, chives, garlic, and fresh cheese spread as a base.
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