Top Chef ™
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Ribeye Tartare with Sour Cherry Chimichurri
Ribeye Tartare with Toasted Lentil Aioli, Sour Cherry Chimichurri, Cumin and Lentil Cracker and Egg Yolk Custard
Henry: "I've got some Saskatchewan red lentils here. I'm going to turn them into powder and make a cracker out of this all in two hours. I love getting these weird flavors out of ingredients that people don't really think about. I want to make a tartare toaster. Red lentils make a nice little cracker. Something super earthy and really speaks to the land that all these ingredients come from."
(Kneading dough). Henry: "I just like to know how the dough actually feels by kneading it."
Presenting to Judges: "I made rib eye tartare. The aioli that's mixed into it is a toasted lentil, sour cherry chimichurri with cumin, toasted lentils, crackers, and then egg yolk custard on the bottom, and almost like a jam."
Judges: "Henry's dish ... using ribeye is an interesting cut for tartare. It was quite a juicy tartar.e I did really like the cracker. The cracker has tons of flavor. Using lentils in a couple different ways is nice."
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