• 7 months ago
Frank The Tank
Transcript
00:00 All right, before we put it in that crust, we got to sear the steak.
00:07 Sear the steak on all sides.
00:11 So we'll put it in this butter and olive oil mixture.
00:16 Of course, we're going to put some more accents.
00:19 And a little bit of this specialty steak seasoning.
00:27 Oh, fuck!
00:50 This is another recipe that was sent by a fan. It was sent by Ciara McGee.
00:58 Ciara McGee sent me this, and it's called Beef Tenderloin in an Aromatic Salt Crust.
01:08 And we'll be actually using filet mignons as this recipe.
01:14 But what we have to do is we have to create a kind of like a doughy covering that we're going to cook with inside the steak inside.
01:22 And if my mouth is kind of weird, I just had a tooth pulled, and I'm feeling the Novocaine.
01:27 So hopefully by the time I'm ready to eat, the Novocaine wears off, but at least I'm feeling no pain with the Novocaine.
01:35 I kind of feel like Framer. I'm going to take a sip, and it's going to go all over my face.
01:41 All right.
01:45 The first thing we're going to have to add is two cups of kosher salt.
01:51 You heard me right. Two cups.
01:56 Yes, it is an aromatic salt crust.
02:06 Really got to get that salt in here, don't you?
02:11 Here's one cup.
02:21 And here's two cups.
02:36 Empty.
02:41 So I said two cups of kosher salt, so now I have to add four tablespoons of thyme.
02:55 Thyme, thyme, thyme, thyme is on my side. Yes, it is.
03:03 Thyme, thyme, thyme, thyme is on my side.
03:07 Oops.
03:10 You know, maybe I should take the lid off. That might make it easier.
03:16 Here we go. One, two, three, four.
03:25 Here we go. Four tablespoons of thyme.
03:28 All right. Thyme, thyme, thyme is on my side. Yes, it is.
03:35 All right. Now we'll need a tablespoon of rosemary.
03:40 Here we go.
03:42 Chef, where's your hat?
03:46 My mouth is so numb I forgot to put my hat on.
03:51 All right. Now, you know I'm not going to avoid, you know I got to use some of my accent.
04:03 Then we need a, I'm going to put a little bit of this garlic powder in here.
04:09 Oh, shit.
04:12 Maybe a little too much garlic powder. Actually, it was lemon pepper.
04:17 Well, it will be a little peppery.
04:26 It's going to be a spicy steak.
04:32 All right. Now we'll get a little bit of paprika in here, too.
04:36 Just give it a little fire to it.
04:39 All right. Now we have to mix these ingredients up with a paddle, it says.
04:46 Mixing it up ingredient-wise. Mixing up the ingredients.
04:54 [Humming]
05:16 All right. Now we need a second bowl to get the egg whites.
05:28 We're going to get just the egg whites.
05:31 We got our easy egg cracker with our little yolk catcher.
05:44 All right. It looks like the yolk got caught in.
05:51 There it is. I got a little yolk in there.
05:55 That's no joke.
05:57 All right.
06:00 Get our egg.
06:04 Come on, catch up.
06:06 There it is. Come on. And, ah, god damn it.
06:11 Just egg whites. It just makes sense to me. All right.
06:14 All right. So we're going to put the egg whites in here.
06:18 All right.
06:20 Two-thirds a cup of water.
06:24 Mix it with the egg.
06:28 Right in there. Put it in here.
06:32 And start blending and mixing.
06:35 And now we're going to add some flour and make a little bit of a dough.
06:42 We're basically making a dough to cover this up.
06:46 So we're going to need to add dough until dough forms.
06:52 So let me put a little dough in here.
06:59 A little flour.
07:01 [Humming]
07:11 Flour.
07:13 [Humming]
07:35 Maybe a little more water.
07:37 [Humming]
08:00 More dough and more flour.
08:04 [Humming]
08:16 Come on, form a dough ball for me. Let's go.
08:33 More flour.
08:54 I think we're getting close to being a dough ball.
08:57 Does this kind of look like a dough ball to you?
09:00 Definitely.
09:02 And we'll cover it up.
09:07 And we have to let this sit for at least six hours.
09:10 So hopefully by then my mouth will be back to normal.
09:14 All right, we are resuming our aromatic salt crust steaks.
09:23 And, well, we got this dough ball that was supposed to sit out for six hours.
09:29 And it has sat out for six hours.
09:32 Now we have to flatten it.
09:36 Of course, we should get some flour to flatten it.
09:45 Flour the board now.
09:48 All right, throw some flour on the board.
09:54 Tap it down, tap it down, tap down the flour.
09:58 Of course, we've got the flour, our little rolling pin.
10:03 And now we're going to flatten this out.
10:06 [Humming]
10:10 And we're going to flatten this out.
10:13 And we're going to make it about a quarter inch thick.
10:22 So let's flatten this.
10:26 Flatten, flatten, flatten, flatten, flatten, flatten, flatten.
10:31 We are going to flatten the dough.
10:34 Don't you know, flatten the dough.
10:40 Now we're going to do just a quick sear.
10:42 Sear, sear, searing the steak, searing the steak, searing the steak.
10:49 Oh, baby.
10:51 Sear, sear, searing the steak.
10:55 Now we get ready to put in its crust.
11:02 All right, now that we've got the steak seared, we're going to put it in the crust.
11:10 And we're going to apply an egg wash.
11:13 Yes, an egg wash.
11:18 Oops, I should have done that first.
11:22 All right.
11:25 Okay, we're going to apply an egg wash to the dough.
11:29 Don't you know?
11:33 Put it on both sheets here.
11:38 Da, da, da.
11:40 Egg wash, egg wash, wash, wash the egg.
11:44 Spreading on the egg wash, that's how we make.
11:48 All right, now we're going to put the steak in the little crust.
11:55 All right, we're going to wrap it around.
11:58 We're going to wrap it around.
12:01 [Humming]
12:05 Why is this falling apart?
12:08 Why is this falling apart?
12:10 Fuck, fuck, fuck, fuck, fuck.
12:13 It's falling apart.
12:16 All right.
12:19 Come on.
12:20 Jesus Christ.
12:22 Stick to the god damn thing.
12:24 That's what the egg wash is supposed to do.
12:27 Oh, God.
12:29 I am no good with dough.
12:35 All right, well, it's clumping together somewhat.
12:41 Golly.
12:43 All right, we're going to put it on a cookie sheet.
12:48 There it is.
12:50 With the dough.
12:52 This dough doesn't look like it's working out as it should.
12:54 But, hey, we're going to cook this at -- the oven's been preheated to 375.
13:00 We're going to cook this for about 10 minutes so we get a good internal temperature readout.
13:05 Put this in the oven that's been preheated to 375.
13:09 And hold your fingers crossed.
13:13 All right, we're at that time.
13:15 Time to plate the meal.
13:19 And we actually have to take this crust off.
13:21 This crust is only for cooking.
13:23 It's not for actually eating.
13:24 So let's take the crust off.
13:26 And it's like the steak gets discovered.
13:27 It's alive!
13:28 It's alive!
13:29 It's alive!
13:32 Time to plate the meal.
13:37 Time to plate the meal.
13:41 Time to plate the meal.
13:46 Time to plate the meal.
13:49 That butter that we seared it in.
13:53 And toss it all over the place.
13:57 All right.
13:59 Now comes the big part.
14:01 How did it come out?
14:04 Time to plate the meal.
14:08 Time to plate the meal.
14:12 That is some good coloring.
14:14 Look at that color.
14:15 Look at that color.
14:16 That is good coloring.
14:17 Mmm-mmm-mmm.
14:35 Fantastic!
14:36 Thanks again, Sierra McGee.
14:38 And if you have any recipes you can send me,
14:42 send it to njtank99@gmail.com.
14:45 And don't forget, Mange Mange.
14:48 Bon Appetit.
14:51 Let's eat.
14:53 [Sizzling]
14:58 [Sizzling]
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15:05 [Sizzling]
15:08 [Sizzling]
15:11 [Sizzling]