We were pretty excited to pull the three ingredients we did. If you missed the draw, be sure to watch it here. We drew beef carpaccio, Herbs de Provence, and scotch bonnet sauce.
Beef carpaccio is one of our favorite dishes. To incorporate all of the ingredients, Vinnie decided to make a vinaigrette dressing using Herbs de Provence to drizzle over dandelion greens and the beef carpaccio. He then made a scotch bonnet aioli for the potato chips. You get really great textures and flavors with this dish. It’s pretty easy to make. If you’re having a dinner party, this is sure to please your guests. Be sure to enjoy a nice glass of red wine!
Italian Potchos
Print ThisIngredients
9 Oz Filet Mignon
3 Yukon Gold Potatoes
1 1/2 Qt of Vegetable Oil
4 Oz Dandelion Greens
1/4 Red Onion (sliced)
2 Oz Parmesan (shaved)
1/4 Red Onion
Kosher Salt
Black Pepper
Instructions
- Wrap the filet mignon tightly with plastic wrap and place in the freezer for two hours.
- Place a larger serving dish in the freezer until ready for plating.
- Take your Yukon Gold Potatoes, wash and slice as thin as possible.
- Place the potatoes in a bowl and rinse twice.
- Cover the potato slices with water and place in the refrigerator for a minimum of 1 1/2 hours. (The longer they soak, the crisper they will be.)
- Make the Scotch Bonnet Aioli, place in a serving bowl, set aside.
- Make the Herbs de Provence Vinaigrette, set aside.
- During the final 15 minutes of soaking the potatoes, heat vegetable oil to 350 degrees.
- Remove the sliced potatoes from the fridge to a plate lined with a paper towel. Pat each potato slice dry.
- Fry the potatoes in small batches until they are golden brown. About 4 minutes, each batch. Stir to ensure they cook evenly.
- Remove potatoes from oil to a plate lined with a paper towel and immediately season with salt and pepper. Set aside.
- Remove the filet mignon and dish from the freezer.
- Unwrap the filet mignon and slice thinly. About 1/4-1/8″ thick.
- Place each slice of filet between plastic wrap. Use a meat mallet and pound the meat gently to paper thin.
- Place each slice of filet on your cold serving dish, leaving the center of the plate open.
- Place the Scotch Bonnet Aioli in the center of the platter.
- Surround the Scotch Bonnet Aioli bowl with your homemade potato chips.
- Wash the dandelion greens, toss with red onion and the Herb de Provence Vinaigrette. Season with a salt and pepper. Place greens evenly on top of the filet.
- Sprinkle shaved Parmesan over the entire dish.
Enjoy!