Top Chef with Teanna - Season 1, Episode 9 - Truffled Cognac Macaroni and Cheese, Filet Mignon with Truffled Mirepoix

No, you are not reading that incorrectly.  I did skip from week 6 to week 9, but for good reason.  You see, I have this problem.  I don't read recipes fully before cooking.  This week's dish was actually supposed to be Leanne's Fig Stuffed Gnocchi with Duck Confit.  I was going to make this dish for our weekly dinner with our friends Chris and Chelsea.  Knowing that I would have to wing the recipe fully, as there is no recipe online nor in the Top Chef Cookbook, I looked up a recipe for duck confit.  It takes 2 days to make. Dinner was in 36 hours.  No go.

Well, why not episode 7, you ask?  Well, the winning dish was roast chicken. Not something I want to serve my beloved dinner guests.  Week 8?  An appetizer won.  I may be able to eat only an appetizer for dinner, but I did not want to starve my guests.  So episode 9 it was.  

A few hours before dinner, I read the ingredients and discovered that the dish needed a veal demi glace.  I know that demi glace takes at least two days to cook.  Dinner was in 6 hours.  

Do I never learn?  

I asked my friend's on Twitter if there was a quick demi glace method that only took about three hours.  They laughed at me.  But Michelle of From Laptop to Stovetop sent me this link for a pan sauce that would have done the trick.  It was perfect, but I actually lucked out and found a demi glace at Harris Teeters (ah, Harris Teeter, how I will miss you so). Problem solved.

Since this episode aired, I have remembered this dish.  The judges went wild for Dave's truffled macaroni and cheese.  

The challenge was to cook with black truffles.  The chefs were given $250 to shop for ingredients.  I, however, was not.  And since black truffles are currently $300 a pound and I needed 6 ounces of black truffle, I decided that my trusty $12 bottle of black truffle oil would do the trick.  

Unfortunately, my Stephen was kicked off of the show by this point, so there is no Stephen moment to revel in this episode.  So I will just imagine Stephen instructing viewers on the finer points of black truffles. Cue Stephen's voice:  The black truffle, also known as the Perigod Truffle is named after the Perigod region in France and only grows on oak trees.

Ah... I am fulfilled.

But let's talk about the dishes, shall we?  I really thought that the macaroni and cheese was going to be the standout star of the dinner.  But the Filet Mignon.  Ohhh. The filet mignon.

I just have to stop for a minute and give homage to the wonder that is this filet mignon dish.  The filet was the most tender, succulent, melt-in-your-mouth piece of filet that I have ever tasted.  It was then topped with a complex truffled mirepoix that was flavored by mushroom stock, demi glace, and truffle oil. 

HEAVEN. IN. YOUR. MOUTH. 

Don't get me wrong.  The mac and cheese was pretty stellar as well.  This was also a complex, creamy dish flavored by sweet cognac, pungent truffle oil, sharp parmesan, creamy fontina cheese, and is finished by a slight kick from the addition of pepper sauce.

Dave Martin, I have a feeling you don't swing my way, but will you marry me?  And make me this every night?

Dave's Black Truffle Mac and Cheese 

Adapted from Top Chef

Black Truffle Mac and Cheese

1 Tbsp. EVO
1 small shallot, brunoise
6 cloves of roasted garlic
3 teaspoons black truffle oil
One pint heavy cream
One pint whole milk
one cup of cognac, reduced to demi sec
2 tsp. fresh oregano, finely chopped 
2 tsp. fresh thyme stems removed
1 Tbsp. sherry
2 tsp. kosher salt
1 tsp. white pepper
8 oz. Fontina, finely grated
6 oz Parmiggiano reggiano,finely grated
2 tsp. chipotle Tabasco
2 cups seasoned sourdough croutons, run thru food processor to turn into crumbs
1 lb Fresh pasta noodles (rigatoni or other noodle that will hold sauce), cooked in salt water to al dente

Method:
Heat oil on stove top in stock pot and then add shallots and garlic and heavily sweat until aromatic. Deglaze with sherry and then add fresh herbs, truffles and cream and reduced cognac. Cook over low heat until reduced by half and truffle flavor is infused. Season and add parmesan and Tabasco. To this hot mixture add the cooked and drained noodles and the fontina and mix cheeses are melted. Taste noodles for seasoning and adjust as needed.  Set aside.

Other ingredients:
8 oz unsalted butter

Assembly:
Take small 4 -6 oz. baking dish and butter the bottom and sides. Set one slice of truffle on bottom of each dish. Then add noodles and sauce to the dish and top with the crumbled croutons, finely grated truffles and a pinch of the finely grated parmesan and back in the oven at 350 degrees for 10 minutes or until mixture is bubbly and toasted on the top.

Peppered Filet Mignon with Truffled Mirepoix 

EVO for pan
8 oz Angus Filet Mignon, seasoned on all sides with kosher salt and black pepper
2 tsp black truffle oil
2 carrots, peeled and small dice
2 celery stalks, small dice
1/2 yellow onion, small dice
1/2 shallot, brunoise
2 tsp. fresh thyme stems removed
1/2 cup sherry
2 cups veal demi glace
1/2 cup mushroom stock

Method:
Heat evo in sauté pan and then add mirepoix and heavily caramelize. Then deglaze with sherry. Add truffles, demi glace and mushroom stock and reduce.  Pan sear filets in EVO on high heat to just under medium rare and set aside to rest until they come to medium rare and slice. Place 3 strips of filet on plate and then add solid tablespoon of truffled mirepoix over the filet.

 

Comments

[jenn]

This looks really really good!!! my mouth is watering over that filet mignon. And that mac and cheese I want some right now!!!!!

[Jennifer]

When people use the word "truffle", I have the overwhelming urge to oink.

Oink...oink. I just can't help myself.

Both dishes look fabulous!!!!

[Steph]

You are an amazing cook. The food looks so good, especially the steak... perfect doneness!

[Phyllis (me HUNGRY!)]

Oh god, this looks so good...I totally remember Dave's Mac N Cheese from that episode!

[Maria]

Great dishes. I love individual servings!

[Tracey]

Wow, does that ever look good! You guys eat like kings :) I am loving this Top Chef series you're doing!!

[Nicole]

Wow, this looks fantastic. I'm sure you're guests were very pleased!

[Tangled Noodle]

The dishes look great but your commentary kills!!

If this is what you produce with Harris Teeter, then you're going to blow us away when you rtn to NYC and all those fine purveyors of all-that-is-good-and-delicious-in-the-world! Does Jack know about your Dave-crave?

[Michele]

Everything you make looks so beautiful and professional! Another great post!

[zerrin]

They look so mouthwatering! I love steak and macaroni together. And your presentation is perfect.

[Eliana]

If you need anyone else to join you for dinner feel free to give me a call. I would come for this in a heartbeat!

[Cathy]

I'm on the edge of my seat here! Never a dull moment in your kitchen, Teanna. This all looks INCREDIBLE! I am going to have to hide your posts from my friends so they don't feel unloved when they come to my house for dinner and get grilled burgers.

[Raffaela]

Looks Amazing! Do you think I'll be able to make it just like you?

[The Duo Dishes]

We'll take a big hunk of that meat. Oh yes, we will.

[Wendy]

The best ever mac and cheese I tasted was at Zin in Palm Springs. It's called "adult macaroni and cheese" and it's made with farm cheddar and truffles. OMG. Thanks for the recipe. I'll have to try it soon.

[Brittany (He Cooks She Cooks)]

I love the idea of cooking through the Top Chef cookbook. I remember this one sounding like an amazing recipe. Looks great!

[lisaiscooking]

This is one fine mac and cheese! Is this the mac and cheese that inspired the judges to call the chef 'pepper monkey' even though they loved it and the pepper?

[Cookin' Canuck]

What a meal! I'm going to start dropping huge hints for a dinner invitation - never mind that I live across the country. Sigh.

[Vibi]

Yikes! I was scared for a sec! Thought you actually had truffles in mac'n cheese and in the mirepoix! At that rate... there was no way I could try that dish!

With the oil, it's doable... thanks for sharing, it sounds pretty darn great!

[Ashley]

Mmm I love trying different variations of mac and cheese and this one sounds really good! Lucky dinner guests.