do we have a deal mr. Regan you know I
know this stake doesn't exist I know
that when I put it in my mouth the
matrix is telling my brain that it is
juicy and delicious hey what's up guys
welcome back to binging with babish with
this week we are wrangling a whole beef
tenderloin at least that's what I think
it looks like Seifer is eating in that
fancy harp infested restaurant now this
particular whole tenderloin has been
trimmed and tied by my butcher but I'm
going to remove the ties and cut it into
three pieces so I can show you how to
prepare it three different ways not to
mention show you how to truss a whole
roast first we're going to tie a knot on
a loop at the end of our roast and then
begin making a loop with the string like
that
slipping it underneath the bottom of the
roast to your next to desired Anchor
Point and pulling it tight why trust a
roast well as you can see it's a little
misshapen and trusting it helps even out
the overall width of the meat helping it
cook more evenly now I'm going to go
ahead and cut this into two roasts and
one single filet mignon this way we can
try out a couple different cooking
techniques first we have to finish
trusting our roast or do that by pulling
the twine underneath the roast cutting
it and beginning to thread it under the
bottom side of all the loops that we
tied earlier pull the whole thing nice
and tight and then at the end of the
roast we've got the original string from
the beginning of the process that we're
going to simply tie together with the
bottom string and there you have it a
lovely little package of beef ready to
be hand-delivered to your mouth so we've
got our trust
thicker sort of oblong roast here we'll
try reverse searing that and then we've
got the center cut roast which is a lot
more consistent in its shape and
therefore doesn't really need to be
trust and then if you don't feel like
spending $120 on a roast you've got our
single filet all of which we're going to
salt liberally with kosher salt some
fresh ground pepper we're gonna place on
a rack and refrigerate overnight to help
desiccate the exterior and give us a
better crust down line
steak day 24 hours later and the
exterior of our roasts are significantly
dry
that's gonna help us get better browning
and better flavor also I'm gonna trust
this other roast because I learned it
quick an easy technique last night in my
jammies we're simply going to wrap the
twine lengthwise around the roast and
then begin wrapping the roast widthwise
in a spiral
thus a bit more quickly and easily
wrapping up an evening out the shape of
our beef once you got the whole thing
wrapped just cut the string tie a little
knot and boom easy as pie or beef easy
as beef trademark 2018 babish
enterprises all right so let's start off
with our traditional sear and roast
technique I'm heating some vegetable oil
in a stainless steel roaster until it
just starts to smoke and then dropping
our beef inside let it sit for a solid
two or three minutes because we want to
develop some good color on the outside
of this roast I feel like I'm saying
roast too much from now on I'm gonna
call this Julio we're going to insert
our probe into Huli okay nevermind we're
not gonna call it Julio who answered our
probe into the rest and get it into a
450 degree fahrenheit oven in the
meantime I have microwave with some
Cipollini onions for one minute I'm now
going to toss them a little bit of
vegetable oil and then dump them onto a
preheated baking sheet so we can get
some Brown going right away this is
gonna make a nice little topping for our
steak throw these back in the oven roast
for a few minutes flip once they get a
little bit color on them and try not to
eat them all before your steak even
comes out of the oven this guy is
sitting at 114 degrees Fahrenheit
internal it has a lovely brown crust
sorry I'm getting excited optionally you
can make good use of the fawn in the
bottom of this pan drop in some grated
shallots some chicken stock some red
wine boil it down to a syrupy
consistency turn off the heat and add a
nice pat of butter whisk until you have
yourself a lovely little pan sauce then
set that aside because Julio's been
waiting for ten minutes to be untied so
it's time to slice him open and see if
we did our job right there we go perfect
medium-rare Julio but as you can see the
traditional sear and roast technique
causes a pretty huge gradation from
medium-rare - well done towards the
outside edge and sure it looks very
pretty all plated up and tastes great
for this next roast we're going to try
reverse searing that is inserting our
temperature probe into let's call him
Troy and placing him in a 225 degree
fahrenheit oven for two to three hours
or until Troy also reaches an internal
temperature of 115 degrees Fahrenheit
we are going to sear the exterior hence
the name reverse sear and then we've got
this nice font on the bottom the pot so
let's make a little bit of mushroom
sauce I'm just tossing in a few
mushrooms sautéing them adding some
thyme some crushed garlic and then
deglazing with some sherry and some
chicken stock letting that reduce to a
syrupy consistency turning off the heat
and adding a pad of butter whisking
until well combined and again setting
aside because it's time to carve let's
see how the toys looking Rosie medium
rare edge to edge you can see that there
is barely any gradation in doneness now
it looked like Seifer was eating one
huge hunk of rust so that's how I'm
gonna serve it won't hear me complaining
about eating a whole half of a
prosciutto brie oh and don't forget to
garnish with parsley just like in the
movie then wax poetic about how we all
might be living in a simulation before
digging in and enjoy now sure this roast
cooked much more evenly but I kind of
like a little variety in the chew of
different bites of my tenderloin so
let's try the Gordon Ramsay straight-up
pan-seared filet mignon after we've
formed a nice crust on both sides of the
filet we're going to add a garlic clove
a little bit of thyme and a little bit
of chicken stock reduce the heat and let
the steak come up to temp while we
prepare our gremolata which is simply
about equal parts of chopped parsley
capers and lemon zest then my man Gordon
slices the beef across the grain which
is a good idea seasons with a healthy
sprinkling of gremolata and then spoons
a bit of the sauce from the pan around
the steak along with a good drizzle of
olive oil huh looks pretty good that
Gordon Ramsay guy really knows what he's
doing it and sure it's got that little
gradient for the medium-rare to well
done but again that's what I like now I
hate this thing off camera so you just
gonna have to trust me when I say that
it entered the clean plate club
[Music]
[Applause]