Top Chef ™
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Pad Thai Glazed Tenderloin
Pad Thai Glazed Tenderloin, Pickled Mushrooms & Butterfly Pea Flower Pickles
Cesar and Katianna, talking during cooking: "I'm going to steep the beef broth and reduce it with some of the aromatics and use it with our tamarind sauce. Katianna is going to do the marinade for the beef. We have to get all the beef crushed. Yeah. It's a nice cut of beef. And again, it's like Royal Thai cuisine, so elevated, so the best ingredients as well."
Katianna: "I think Chef Nuit will be really happy with how many elements we've incorporated. This crumble thing got better during our stage. That steamed dumpling, the filling, which was like peanut and coconut. It was savory, yet it was sticky and sweet. We wanted to recreate a version of it here."
Katianna: "We made the crumble with peanut, coconut, fried shallots, some palm sugar."
Judges
"I feel like these little punch out flowers are becoming Katiana signature."
"It's delicious."
"There's definitely a lot of texture going on."
"It is a little sweet with the heat. It's good, though. But a lot of Thai food is sweet. It definitely feels like they took a lot of inspiration there."
"There is a lot of variation of flavor. Like, I'm getting so many layers with the nuts and the chili and the mushrooms. That little pickle, the palm sugar. Very tasty. That's good."
"It's a good dish."
