00:00Okay let's see. You guys ready? Oh look at that piece. So look at that beautiful piece
00:22of meat. This is T-bone, one of my favorite meats. This is the tenderloin
00:28which is a little corner of the beef tenderloin, delicious meat. And this is
00:33the stripe right here which also is delicious. So this part right here we're
00:37gonna make a tiradito and right here we're gonna do chaufa. So we are
00:43inspiring on this chelada which is piña. We have it right here but we're also
00:49gonna add some beautiful and delicious Peruvian flavor. This is aji amarillo, one
00:55of the most important chili pepper of Peruvian cuisine. A little touch hot but it's
01:01really delicious, fruity flavors. Okay so we're gonna start the process. We're
01:06gonna flip this piece of meat and we're gonna do the cut just right here on the
01:11bone. Okay that's why it's called T-bone because it's actually a T. This is the
01:18beautiful part which is gonna salt and pepper and we're gonna pan sear to make
01:23the tiradito. And right here let me show you guys okay. You can do this at home
01:29but please be careful right. Look at that. Two different flavors here, two
01:37different pieces of meat. So I always say seasoning is an art. Make sure you do
01:43this on top. Be generous with salt okay. Don't be don't be afraid guys.
01:47You get this valve right here full of flavors. Beautiful. So now black pepper.
01:54This is ready to pan sear. Very important we make sure it's really hot okay. The
02:02only way you're gonna know it's really hot you have to put your finger in. No just
02:05kidding. That's the way how you know it's hot. It's nice right. Come over here guys.
02:13This is what we want. We want it pan seared. Look at that beautiful color right here. You see
02:18that sear. That's what actually keep the meat juicy inside. Beautiful pan sear
02:23okay. So now you're gonna sear every single part of this meat. Okay now we're
02:31gonna do this. Look at that. We're gonna add some butter. These two pieces of garlic to bring some
02:42flavor. This is like French technique coming in here. It's gonna help us to sear
02:47properly and then we're gonna add some flavors okay. So I'm just gonna put the
02:51meat here. We're gonna let it rest. And now is where pineapples come. Look at that.
02:59Flavors here. So now look at this. Aji amarillo okay. Peruvian chili pepper.
03:05We're gonna add it okay. Now we're gonna deglaze okay. Check this out.
03:17Okay all the flavors come from the pan. We're gonna add this to our pan. Just a
03:23little bit to create that kind of glaze. Okay I'm gonna add some pepper. So now
03:34what I'm gonna do is just hold down this. We're gonna process it and we're gonna
03:39make the tiger meal. Okay so after you do the preparation you have to put some ice
03:48and we want to have it cold because tiger meal is synonymous of it's fresh
03:54right. So it has to be cold. When it's ready we're gonna proceed to do the tiger
03:58meal. We're gonna add our base here, the pineapple base. Okay straight to the
04:03blender. We cannot make tiger meal without this guys. Lime. Fresh lime.
04:10Leche de tigre is the base of ceviche. We got fresh celery right here.
04:16A little bit of celery. We're gonna half of garlic. Fresh garlic. Boom. Let me add a little bit of
04:23salsa flavor here. This is red habanero. Boom. I'm gonna add a little bit of salt. Okay so now we're
04:31gonna add some ginger. Take a little piece. Ginger is bringing freshness to the tiger
04:36meal. Then we do that. Then we do this. Let's go. So now let me use a little piece of cilantro.
04:48This is a, como se dice tallo? How do you say it? Stem. Look at that.
04:58Alright.
05:07Muy bueno. So this is what we're gonna do. We're gonna strain this sauce just to make sure we don't have any
05:16you know little pieces of maybe the ginger or cilantro or the garlic. But this is the texture we want guys.
05:22I'm gonna get my baby right here. Look at that beautiful Japanese knife. It's very important to have a good knife for this type of meat.
05:32Delicious guys. Listen, this part right here is gonna be the best one. You know why? Because you still have some of the fat.
05:41Alright. That's with the flavor. Look at that. This is what we want. One cut. Like a samurai.
05:53Okay. Save this. So now it's time to plate. The plating part is very important but we don't need to stress you know this.
06:02This is an appetizer so we're gonna do five bites. Ready? We're gonna add the sauce.
06:10We don't want to cover the meat. Okay? I like to think that people when they see the plate they will understand.
06:16They will know that it's a behind. It's a reason why we cook that way.
06:22And right here, in case you guys like spicy, I'm gonna put these little pieces of verdadero. Be careful. It's really hot.
06:30Then we're gonna add some olive. T-bone, tiradito, pineapple, and aji amarillo tiger meat.
06:48Next is gonna be the chaufa. So let's start with the bok choy. This part, the leaf. Okay? So we're gonna do some chifonade.
07:03Which is very easy. We're just gonna roll it up like that. And we're gonna cut.
07:10So the way how we cut this, we use these two fingers to protect and make like a barrier.
07:16Then with this finger, you hold the product. Right? So you can cut and then you can look what the other guy is doing.
07:22You can see from the window what the neighbor is doing.
07:27Same we're gonna do with the bok choy. Fast, fast, fast, fast, fast, fast.
07:31Just be careful. You don't want to leave the finger there. So now we're gonna do the same with the scallions.
07:36You can do the snow peas too, but this one I'm not gonna cut it too small. Okay?
07:39And then red bell pepper. So hot on fire.
07:45Stop guys.
07:48Palmito. This palmito, I'm just gonna put it fresh on top of the plate.
07:53Next step, we got the peas. Look, it looks like a filet mignon. I'm actually doing a little trick here.
07:58I just cover it with scallion. Just to keep it tight. Okay?
08:02And we're gonna do the same that we did before. Right? We're gonna make sure the piece of meat is perfectly seasoned with salt.
08:10Black pepper. Olive oil. Listen, listen.
08:13So now let's see. There we go.
08:18So beautiful. You can see the meat is perfect here.
08:22People who work with meat, they can feel the meat and know what temperature.
08:28Right now, for me, this is temperature.
08:30So I'm gonna put the meat on top of the scallion.
08:33And I'm gonna put the scallion on top of the meat.
08:36And I'm gonna put the scallion on top of the meat.
08:39You can feel the meat and know what temperature.
08:41Right now, for me, this is telling me it's medium rare.
08:44You see that? It's right here.
08:47And then a little bit of olive oil.
08:49We're gonna add a little bit of sesame oil.
08:52Sesame oil is a very particular, very unique flavor, right?
08:57And for me, it's a clear smell and flavor from Asian cuisine, right?
09:03So here's the mise en place.
09:06So we started with the ginger.
09:09Scallions here.
09:11The bok choy.
09:13All on top.
09:15Red bell pepper.
09:16This is the rice from yesterday, actually.
09:18Right here, we're gonna add one egg.
09:20Boom.
09:28Now we're gonna add some soy sauce.
09:33Oyster sauce a little bit.
09:37You guys remember the bok choy, the leaf?
09:43That's it.
09:45We're ready to go.
09:49So here we go.
09:51Filet mignon, which is actually not filet mignon.
09:55It's t-bone.
09:56That t-bone, believe me, is filet mignon.
09:58And like I told you guys, we have a rare meat right here.
10:02It's perfect.
10:03We're gonna plate.
10:05This is actually a rug.
10:07This is a Peruvian rug.
10:09This is a guy who made this beautiful plate handmade.
10:12We're gonna put our chauffeur right here.
10:15Okay.
10:18Beautiful flavors.
10:20Beautiful.
10:21Like I said, more vegetable than rice.
10:24We have these two beautiful pieces of meat.
10:26We're gonna put it right here.
10:28Okay.
10:29Showing the perfection of the plate.
10:31This right here is a demi-glace.
10:35But I say it's lomo saltado demi-glace.
10:38Lomo saltado is where you sear the meat with onions, soy sauce.
10:43Mmm.
10:44Smells so good.
10:45Okay, so we have this fresh pineapple here.
10:49Olive oil.
10:50Aji amarillo, we are gonna use it one more time right here
10:53just to give it some kick.
10:55So now we're getting back to the chelada,
10:58and we're using pineapple, aji amarillo one more time,
11:03some black pepper,
11:05and then we're gonna bring this beautiful freshness to our chauffeur,
11:13which is making a nice combination,
11:15bringing sweet to the dish
11:19and a little spicy, too.
11:21So now,
11:23palmito encima,
11:25so like a micro salad on top of this dish.
11:34Okay.
11:36Then we're gonna,
11:37we're gonna top it with leaves.
11:39Ladies and gentlemen,
11:42this is our T-bone chauffeur
11:45with pineapple and the aji amarillo.
11:51Yeah, no, I'm actually very surprised
11:53how this T-bone was able to create these beautiful dishes.
11:57I'm very curious about the flavors of this chiladito.
12:01I'm gonna have the whole piece
12:03and make sure you get the sauce.
12:07I'm gonna close my eyes
12:10and I'm gonna feel this trip.
12:16Mmm.
12:18Mmm.
12:19Wow.
12:20You can get the fat,
12:21you can feel the saltiness,
12:22freshness inside.
12:26Chauffeur.
12:27This is beautiful chauffeur.
12:28Okay.
12:30Very tender.
12:31Try the meat first.
12:34Mmm.
12:38Perfect.
12:40The combination,
12:41the flavors,
12:42and then the pineapple.
12:44This is a nice combination.
12:46I didn't think it's gonna be made.
12:48It's delicious, guys.
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