Live at the Rabbit Bistro with Iron Chef Gabriel Gil | Arts & Culture

KVAL's morning crew was live with Gabriel Gil, the winner of the 5th Annual Iron Chef Oregon competition at The Bite of Oregon in Portland. 

Below is the recipe for the dish he wowed the judges with.

Beef sirloin, anise pudding, shittake mushroom, tomato, mustard tapioca, maker's mark gastrique

4 8oz top sirloin steaks

250 grams shittake mushrooms

4 tomatoes, peeled and seeded

1 gram thyme, finely chopped

1 gram italian parsley, roughly chopped

300 grams mustard tapioca (recipe follows)

50 grams maker's mark gastrique (recipe follows)

200 grams anise pudding (recipe follows)

salt and pepper

Preheat oven to 450 degrees.  Season steaks with salt and pepper and in a saute pan sear over medium high heat until nicely caramelized about 3 minutes.  Turn steak over and put in oven for about 4-5 minutes or until 130 degrees on a thermometer.  Remove steak and allow to rest for at least 3 minutes.  Meanwhile saute mushrooms over medium-high heat until they begin to brown, about 3 minutes, then add tomatoes and thyme.  Season with salt and pepper and add parsley.  to assemble place pudding on bottom of a round plate near the center, top with the tomato and mushroom mixture.  Place a spoonful of the tapioca slightly off center, next to the mushrooms.  Drizzle a spoonful of the gastrique around the vegetables, thinly slice meat and place on top.  This recipe can also easily be done on a grill.  enjoy.

Mustard Tapioca

300 grams tapioca

200 grams reduced beef or brown chicken stock

20 grams dijon mustard

water

Cover tapioca with double it's amount in cold water and allow to bloom for at least one hour.  Cook the tapioca in stock over low heat, stirring constantly until tapioca is transluscent and no longer opaque.  Whisk in mustard and season with salt.

 Maker's mark gastrique

25 grams sugar

15 grams sherry vinegar

15 grams maker's mark

50 grams reduced beef or veal stock

10 grams argan oil or black truffle oil

In a small sauce pot caramelize the sugar with a little water (you want it to look like wet sand) over medium heat until golden brown.  Add vinegar and whiskey, cook for 30 seconds more and then add stock.  Cook down until all the sugar has been incorporated and take off heat and float oil on top.

Anise pudding

250 grams beef stock or brown chicken stock

2 each star anise pods

7 grams whole anise seed

5 grams agar agar powder

In a small sauce pot place stock and spices and bring to a boil over medium high heat about 3 minutes.  Lower heat to medium low and simmer for 5 minutes more.  Strain out the spices and return the liquid to the pot and place over medium heat.  Whisk in the agar agar in a steady stream and allow it to cook for at least 2 minutes or until liquid thickens and is no longer gritty.  Season with salt and place liquid in shallow dish and refrigerate until it cools and sets into a semi firm gel.  Place gel in blender and puree until smooth.  Reserve in a warm place at least 30 minutes before use.

You can read more about Chef Gabriel Gil and the Iron Chef Oregon competition on the KVAL website or learn about the restaurant The Rabbit Bistro and Bar.