Tournament of Champions ™
Baker:
Season:
Week:
Challenge Type:
Dry Rubbed Venison with Charred Corn
Dry Rubbed Grilled Venison with Charred Corn, Beet Greens and French Press Sauce
In this challenge, the randomizer selected the following conditions that had to be met by each chef:
Protein: Venison Tenderloin
Produce: Corn
Equipment: French Press
Style: Earthy
Voiceover: "In front of you, we have dry rubbed and grilled venison tenderloin that is on a saute of charred corn, charred red onion, and beet greens that is then finished with a salad of dry rubbed and grilled mushrooms. We then have the French press created sauce that was charred corn husks, black garlic, red wine vinaigrette, and a little bit of miso and olive oil."
Chef (Stephanie Izard): "Style is earthy. Venison is kind of a good fit. It's like a deer is wandering through the woods already." "I'm going to try to make some fresh grits." "I'm making an earthy sauce, kind of inspired by red eye gravy. To me, earthy is one of those notes you might get from coffee and chocolate. Got some extra black garlic going in there, cocoa nibs, corn cobs to impart a little bit of that flavor."
"So I'm first going to put down my corn grit puree. Then I'm going to put down a little bit of my mixture of grilled corn, onions, and beet greens. Put a few slices of the venison. Next thing, I'm just going to put a nice spoonful of my sauce on the venison and put these beautiful maitake mushrooms right on top. I'm hoping that the sauce is balanced, and I'm excited that I got my first cook in the main bracket on the plate."
"I think I hit earthy like 2000 times. Corn's all over the place."
{Scott Conant}: "First of all, great cooking, great development of flavor, and I love the usage of fresh herbs inside of this. I feel like that sauce is really making this dish. It's a dish that would work without it, and it works really well with it."
{Kenny Orringer}: "The char on the corn adds that earthiness that makes that not just sweet, but it's actually a little bit of bitter. The greens are added to the earthiness, and the way they treated the mushroom here is absolutely fantastic."
Marcus Samuelsson: "I love bitterness, and I love the cocoa nib on the venison, and that really gives it the oomph. Intense, like, in your face, earthiness. So maybe something like a mushroom powder or I'm not getting soil. Maybe that's what it is."
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