Fan’s of Fox’s “Hell’s Kitchen” reality show can be forgiven if they got hungry just watching the two-part finale Tuesday night. Winner Christina Machamer’s menu was fabulous — just ask any of the 120 or so people who got a chance to enjoy it at Revival before the show aired.

If you thought you spotted Christina recently at Soulard Market or elsewhere in St. Louis, you probably did. She’s been working in the kitchen of Revival, 3800 Chouteau, since March, after finishing taping the show and then finishing up her degree at the Culinary Institute of America.

Now she’s on to Hollywood — as a chef for Gordon Ramsay, who hosted the show and kept the contestants hopping.

Here’s the menu for her final challenge and one of her favorite recipes:

Christina’s finale dinner

Appetizers: Trio of sliders (beef burgers with Cabriole blue cheese and garlic aioli; beef burgers with white Cheddar and horseradish slaw; foie gras burgers with fig chutney, Dijon mustard and arugula); various flatbreads; deviled eggs.

First course: Arugula salad with golden raisins, roasted butternut squash and shaved serrano ham in a Banyuls vinaigrette; house-made tagliatelle with local chanterelle mushrooms, chicken stock, parsley and Parmigiano-Reggiano cheese.

Main course (pictured): Lobster risotto with fava bean purée; dry-aged New York strip steak with sweet corn succotash, roasted fingerling potatoes and herbed compound butter.

Dessert: Profiteroles with vanilla bean ice cream and chocolate sauce; coconut sorbet with passion fruit-infused caramel sauce, macadamia nut brittle and vanilla-poached pineapple.
Dry-Aged NY Strip Steak, Sweet Corn Succotash, Roasted Fingerling
Potatoes and Herbed Compound Butter

Yield: 4 servings

1 pound fingerling potatoes
Kosher salt
4 ounces pancetta, diced
4 (8-ounce) dry-aged NY strip steaks
Finely ground black pepper
2 tablespoons olive oil
1/4 cup diced red onion
1/2 cup sliced lobster mushrooms or chanterelles (1/4 inch thick)
1 cup sweet corn kernels
1 cup brussels sprouts leaves
1 ounce parsley, chopped fine
1 ounce tarragon, chopped fine
1 ounce chervil, chopped fine
1 ounce chives, chopped fine
1 lemon, halved, seeds removed
2 teaspoons Flor de Sel or kosher salt
Compound Butter (see following recipe)

Preheat oven to 350 degrees. Cut potatoes in half, if small, or quarters if larger. Place
potatoes into a 5-quart saucepot. Add cold water, covering by 1 inch.
Add salt to taste, and bring to boil. Cook until tender, drain, and reserve.

In a saute pan, cook pancetta until fat renders out. Remove pancetta from pan, reserving 1 tablespoon of the fat. Do not wash the pan.

Aggressively season steaks with salt and pepper. On a preheated grill, cook steaks to desired doneness. Remove from grill, and let rest 5 minutes.

While steaks are cooking, reheat the pan used to cook the pancetta. Season potatoes liberally with salt and pepper; roast cut-side down in reserved fat. When golden brown, place in oven to finish heating.

Heat olive oil in another saute pan. Add red onion. Cook until translucent. Add mushrooms. Saute mushrooms until golden, about 4 minutes, then add corn and pancetta. Cook another 4 minutes, then add brussels sprouts leaves. Cook until leaves are bright green and slightly wilted.

Remove succotash from the heat, and toss with chopped herbs and a squeeze of half the lemon. Season with salt and pepper to taste. Remove potatoes from the oven.

To serve: Mound succotash in the center of the plate. Place potatoes to the side of the succotash. Slice steak on the bias against the grain, and fan it out over potatoes and succotash. Season exposed surface of steaks with a pinch of Flor de Sel. Top steaks with compound butter.

Compound Butter

4 ounces (1 stick) unsalted butter, softened
1 ounce parsley, chopped fine
1 ounce tarragon, chopped fine
1 ounce chervil, chopped fine
1 ounce chives, chopped fine
2 teaspoons lemon juice
2 teaspoons grated lemon zest
3 cloves roasted garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper

Combine all ingredients; mix thoroughly. Butter may be spooned over steak, or rolled into a log with plastic wrap, frozen, and sliced.