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This is a $1,500 piece of ham, also known as the best of the best.
You see it even comes in a special bag. Unboxing this thing it's an experience by itself.
If you enjoy ham this is as good as it gets. It also comes with a stand, that way you can carve
it little by little and use it as much as you want. And as you're ripping up the clinch plastic the
smell just hits you. You can see how much fat this thing has that is a very good sign. I mean on a
stand itself oh man it's impressive. When you take a closer look you can see that golden brown fat,
and trust me it feels just like wagyu. Now the first thing to do is to get into the meat. And
take a closer look, it almost looks like red wine, that's a sign that has been cured for a while. But
not only that the smell is what really gets you. So the first thing I needed to do was to carve
some pieces, for that the key is to go as thin as possible, it is said that the thinner the
better. But hey when you get a good piece of meat like this I'm just restraining myself not to eat
all of it. Once I was done carving take a look. I ended up with a good amount to make some great
experiments with it. And here's how it's gonna go down, first I needed three beautiful steaks.
For today I chose filet mignon. So the first thing I did was to get them seasoned, for that I only use
salt, followed by freshly ground black pepper, and garlic powder that's it. The first steak is going
to be a control, but the second one I'm going to be wrapping it with jamón iberico to see how good
it turns out. The third one on the other hand I'm doing something different. The first thing I needed
to do was to chop all of the jamón fine. That was quick work with my sharp knife. Take a look, ready
to go. But then I needed this; cured egg yolks. This ingredient is extremely special but most
importantly it is ridiculously easy to make and here's how to do it; Combine equal parts of sugar
and salt, mix everything together and put it on a plate. Use the back of a spoon to make some
indentations, that's because you want to place the egg yolks right on top, just the yolks not
the whites. You see what I'm talking about? Now the only thing left is to cover the whole thing with a
salt and sugar mix. The most important thing is to ensure that all of it is covered. We're gonna let
it cure in our refrigerator. I like to do it for exactly five days. Once the five days are up you
just gotta remove it from the refrigerator, take out all of the salt, wash the whole thing real good,
as in the end you are left with gold. I mean really it's just wonderful in so many things! There's one
extra step that I highly recommend and that is to dehydrate it even more. To do that just like to
put it on a cooling rack and throw it in the oven in the lowest setting until it's fully dehydrated.
As in the end you are left with perfection! Now you have a few options leave it on your freezer
and use it for a year. Or just go ahead and use it immediately, that's exactly what i'm going to
be doing today. I'll be using those jamón little pieces we just made, followed by some shaved egg
yolk. It should be perfect to go along with our final steak. Now obviously we also need a side
dish to go along with those beautiful filet mignons and this one is even easier than the egg yolks.
And here's how to do it; Into a pan I melted some butter, threw in a good amount of flour,
and mixed it well. You want to cook the flour all the way through trust me you don't want raw flour
taste. How long to cook it you ask? Until it starts smelling like pie dough, once that's happened go
ahead and add cold milk. Mix everything together and keep whisking it, as you're doing so set the
heat to high because it's gonna start thickening up on you real quick. To season it I added a
good amount of salt, followed by freshly ground black pepper, and a little bit of cayenne. Mix
everything well and combine those ingredients together, in the end you should be left with
this kind of sauce right here, that is the perfect consistency. For the pasta I chose rigatoni I just
cooked them like the instructions in the bag. Now there's left to do is to combine the sauce we just
made together with the pasta, make sure to mix it well you want this thing to be fully covered
with it. Now into a baking dish I added half of the pasta followed by that beautiful expensive
Jamón Ibérico. Then I topped it off with more pasta followed by a good amount of mozzarella cheese. Now
all that's left to do is to put it in the oven in the broiler setting and let that cheese fully melt.
Because in the end you are left with this; Baked Jamón Ibérico Rigatoni. Now the question is how
good does this taste? Well we're gonna let you know real shortly because remember we still gotta cook
those beautiful steaks. The first thing to do is to put a nice sear and don't forget I'll be wrapping
one of them with the jamon iberico and obviously basting it with some butter. Once that's done i'll
be cooking them in indirect heat until I reach an internal temperature of 135 degrees fahrenheit.
Because now I say it is enough talking and it is time to grill them. So let's do it!
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now let's get right back to it.
All right everybody here we got our beautiful feast today Maumau.
-That's some nice looking filet mignon. -Filet mignon special occasion we got some beautiful iberico ham.
It's not regular ham Maumau. -Oh ok!
-All right so this is special and obviously we've got a little pasta dish here, which I also use the
iberico. Here's what I want to know all right, so this one here yeah I cooked it a little bit
with the ham.I wonder if it tastes better than a regular filet mignon by itself. -Okay. -This one got
a little bit of egg yolk, obviously shaved, cured, and a little bit of that jamon iberico on top.
-I feel like that one's gonna be good. -I say we go for the control so that we see how the
other ones improve or -Degrade. -Exactly all right let's go for it Maumauzhin obviously you can never
over cook a filet mignon. -If you overcook it for let me know there's something wrong with you man.
-Yeah you cannot do that. With that being said let's give it a try. Ready? -Let's go. -Cheers everybody.
Umm!
Just hit the right spot. You know what I mean Maumau? -Delicious, tasty, amazing! -Chef's kiss everybody.
That's our baseline let's see if you can improve or he did nothing at all. Oh Maumau I got a bonus Maumau ha, ha.
Give this a go. You ready Maumauzhino. -Let's do it. -So this one is wrapped and cooked with it let's see
if it's better or worst. Ready? Cheers everybody.
-Wow! -It's a little saltier for me and my filet mignon tastes like a pork Maumau.
What in the world man! -But the jamon it's like extra salty. -Yeah you should not cook this
because when you cook it it's not as good as raw, I'll tell you that right now. Well not raw, -Cured -cured.
-I think that's probably what it is, because it's already cured -Yeah -so when you cook it
-concentrate everything -concentrate everything you basically curing and dry aging -even more -even more.
-For me so far the control is winning. How about your Maumau? -Control is winning. -All right let's give
a try this one here can you tell me. I filled it up to the max Maumau. Oh and it's cheesy boy! That's the
thing with a baking dish everybody don't fill it too much if not you're going to make a mess. -You
have to clean that up. -Yeah don't worry I'll clean it up right now huh. -Really you tried it already? I
think it's going to be a completely different experience with the pasta here and the reason
being is because of the sauce and combination together that that melted inside of the pasta.
Well let's find out let them know if it's good or bad or ugly. -Let's do it. -Let's see. Cheers everybody!
Umm! -Um hum.
-That one hit different everybody. -Meat and cheese is smooth combination.
-This tastes really good everybody. -Really good! -With the pasta that is a phenomenal side dish
right there. Easy to make, most importantly quick and it's not expensive if you don't use the iberico.
-Yeah. -If you use the iberico forget it all right through the moon. Now I'm excited for this one
Maumau because we know cured egg and steak is a perfect combination. -Amazing. -So let's find out
right now, let's see. This one is not crispy because I didn't cook it on the barbecue so
it's just on top. -So it's just the regular ibérico?. -Exactly. All right let's find out. Cheers!
-Man! -That is how you use jamón ibérico with the filet mignon. Don't cook it. When you cook it and you
put it on the grill it's too crispy, too salty, the flavor is too concentrated. When you put it here
it's like the heavens door just opened up for you baby. Amazing! Maumau? -That egg it's like adds a little
silkiness, smoothness on top of the flavor the meat and then that jaomón ibérico ah! -There's something
to be said about cured egg yolk on a steak. You know what I mean? It's like perfect everybody.
If you've never had it I highly recommend you giving it a try. -I just had everything combined
-I think Maumau went to heaven everybody, it's going to take him a second.
-To make it official we got to pick a winner. Which one is your winner? -Oh that one. -The last one
everybody cured egg yolk together with the jamon iberico just absolutely 10 out of 10, will highly
recommend. Anyway guys these are the results, I hope you guys enjoyed this video. If you did enjoy
make sure to give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos.
Remember if you are interested in anything I use everything is always on the description down below.
Thank you so much for watching and we'll see you guys on the next one. Take care everybody. Bye-bye