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Top Chef ™
Baker:
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Roasted Beef Tenderloin, Jus & Roasted Fingerling Potatoes
Kevin, presenting to the judges: "We have a beef tenderloin au jus. So it's like a cherry vinegar from Spain and little potatoes confit'd in butter and garlic and medium rare."
Joe Papach: "I like that he went for making the jus, but he's lucky it's tenderloin, or we wouldn't have gotten through this thing. That's too undercooked."
Tory Miller: " Yes, in my restaurant, I would have rested a little longer."
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