Southfield (WJBK) - Two local chefs prepare to cook it out in the kitchen for the Gleaners Community Food Bank of Southeastern Michigan's 11th annual Iron Chef Competition.
Happening at Bordine's Nursery in Brighton where the venue will be transformed into a kitchen stadium, the doors open at 6 p.m.
Tickets are $50 with funds supporting Gleaners' Shared Harvest Pantry.
The two competitors this year are Jamie Crozier of 2Fogs Pub in Howell and Eirik Kauserud of La Vita Bistro in Pinckney.
The event raised more than 300,000 meals for hungry people in Livingston County. Today we have Jamie Crozier in studio preparing one of 2Fog's dishes:
4 oz. Tenderloin
1 oz. Red Pepper, cut into rings
1 oz. Red Onion, cut into rings
.25 oz. Basil
2 C Olive Oil
2 C Balsamic Vinegar
1 C Worcestershire Sauce
3 oz. Cholula Hot Sauce
1 oz. Minced Garlic
1 oz. Green Onion
2 oz. Celery Salt
4 oz. Heavy Cream
1. Olive Oil, Balsamic Vinegar and Worcestershire Sauce place in to large container. Add garlic, green onion and celery salt. Remove 1 ounce of marinade and set aside. Place tenderloin into marinade for 4 hours.
2. Take heavy cream, Cholula, and one ounce of marinade, combine in mixing bowl. Mix well, careful not to over mix. Place into refrigerator.
3. Preheat oven to 400 degrees. After 4 hours remove steak, place onto nonstick pan with red peppers and red onions. Add 1 ounce of marinade to pan. Cook until there is a nice sear on all sides. Then place in oven until desired doneness.
4. Remove from oven, place onto cutting board. Let rest for 1 to 2 minutes. Slice to desired thickness. Place red peppers and red onions onto plate. Sprinkle basil on onion and pepper. Set steak slices on basil. Remove sauce from refrigerator and drizzle over steak
5. Ready to serve