Bobby Flay Makes Hushpuppies | Beat Bobby Flay | Food Network

Oh, a French dip. I'm a sucker for, like, good American comfort food. Bobby, what are you going with? Beef tenderloin. A.K.A. filet mignon. It doesn't have a lot of flavor, but it cooks so easily and it's so tender no matter what. I'm calling mine a French dip sandwich with gruyere, which is a Swiss cheese, and porcini broth. Sort of my twist on this dish. Porcini mushrooms are very earthy, and they'll just elevate the flavor of the beef, which could be my secret weapon. So I'm getting my broth started. I start with beef broth. I add some dried porcini mushrooms, an onion, a bit of rosemary, and some garlic. So the meat has salt and pepper, and I'm just crusting it in a saute pan with some rosemary in there. You need anything in that fridge? Oh, yeah. Hey, a couple minutes. Bobby Filet is going with filet. What else are you putting on there? I'm going to do, like, a grainy mustard mayonnaise, and I'm making, like, a porcini broth. Porcini's in there, rosemary, shallots, garlic. Yeah. Someone tells me it's a nice, tasty sandwich. Tasty. Come on, let's go. Let's hear it for him. After I crust it, I finish it in the oven. I'm trying to emulate a version of roasted garlic, so I'm going to cook it in olive oil. Bobby, what's happening over here? Oh, shoot, this smells good. This is the porcini broth. It could be saltier, as you. It needs to be salty. Whoops. I didn't mean to help the enemy. What's that? I'm going to make this garlic butter to slather on the bread. That's amazing. So I have unsalted butter, salted pepper, and the poached garlic. I think beef and horseradish go well together. Bobby put the mustard and the horseradish into his mayo. It's a mass condiment with all your favorite things. And then I take the broth, all the ingredients, into a blender, and then I strain it out. I think it has enough porcini flavor. I don't want to punch more flavor into it. All right, Bobby, let me help you out a little bit. I can pick out some plates for you. Come on, let's hear it for him! Come on! That's coming out of your salad. Like a Greek weddinger! If I taste one meat, I got to taste the other meat, right? Yeah. How is it? Terrible. It's actually very nice. It's got a nice charm. Look at that caramelization. Bobby, be careful of the floor. I had a little bit of an accident over here, and I broke it for your plate. All right, 11 and a half. I sliced the beef very thinly, and then I put Gruyere cheese on top. It has a good nutty flavor to it. And then into the salamander. Hey, Bobby, what kind of bread are you using? French bread. It's a French dip. Well, that would seem like an appropriate answer. Then I'm going to toast the bread with a little olive oil and salt and pepper because I want a little bit of crunch. Two minutes and 40 seconds. It's time to start plating. One side is the mayonnaise with horseradish and mustard. One side is garlic butter. And then I put the cheese and the beef bread on top and then broth next to it. That's it. Three, two, one. Yeah. This is a little short on elegance and really about satisfaction. So I think whichever one satisfies the judges more will win.