FILÉ MIGNON SUÍNO: GOSTOSO E BARATO! | ERICK JACQUIN

Summary

In this engaging cooking video, the host shares a delectable recipe for pork tenderloin, or filé mignon, transforming an affordable cut into a mouthwatering dish. With a focus on accessibility and flavor, the host incorporates asparagus, tomatoes, onions, and mushrooms, along with a dash of aged wine and Parmesan cheese. The video is not just a cooking lesson but a culinary journey that promises to impress, as the host creatively stuffs the tenderloin and finishes it off with a touch of Italian flair, all while engaging with the audience and sharing a bit of humor.

Takeaways

• 🍳 The video features a recipe for pork tenderloin, a cost-effective and delicious dish when prepared well.
• 👨‍🍳 The chef uses three asparagus spears to accompany the pork tenderloin, indicating an emphasis on fresh, seasonal ingredients.
• 🧀 A variety of ingredients are mentioned, including tomatoes, onions, mushrooms, butter, and a bottle of old wine, suggesting a rich and complex flavor profile.
• 🧄 The use of Parmesan cheese, both national and imported, highlights the chef's flexibility and the importance of quality cheese in the dish.
• 🍴 The chef demonstrates a technique for injecting fat into the pork tenderloin, a method to enhance flavor and texture.
• 🔥 The cooking process involves a non-stick pan and a focus on high-quality ingredients, such as olive oil, for cooking the tenderloin.
• 🍅 The dish includes a tomato-based sauce, with caramelized onions and mushrooms, adding depth and sweetness to the final product.
• 🥦 The chef discusses the use of asparagus for a crunchy texture, contrasting with the tender pork and creamy cheese.
• 🇮🇹 There's a mention of an Italian-style dish, drawing a comparison between the chef's recipe and traditional Italian cuisine.
• 📺 The chef engages with the audience, encouraging subscriptions and interaction, emphasizing the community aspect of the cooking channel.

Q & A

What is the main dish being discussed in the script?

The main dish being discussed is filé mignon de porco, which is a type of pork tenderloin.

What is the significance of asparagus in the recipe mentioned?

Three asparagus are used in the recipe to accompany the filé mignon, adding a contrasting texture and flavor to the dish.

What is the role of the old bottle of wine found in the script?

The old bottle of wine is used to deglaze the pan, adding depth of flavor to the sauce for the filé mignon.

What is the purpose of piercing the filé mignon with a needle as described?

Piercing the filé mignon allows for the insertion of fat or butter inside, which helps to keep the meat moist and flavorful while cooking.

Why is Parmesan cheese used in the recipe?

Parmesan cheese is used to add a salty and savory element to the dish, and it is suggested to use the best quality available.

What cooking technique is used to prepare the filé mignon in the script?

The filé mignon is prepared using a pan, specifically a Teflon pan, which is mentioned to be waiting on the stove.

What is the significance of the French dish 'Orloff' mentioned in the script?

The Orloff is mentioned as a comparison to the filé mignon preparation, highlighting the cultural differences in cooking techniques and presentations.

What are the steps to enhance the flavor of the dish as described in the script?

The steps include caramelizing onions and mushrooms, adding a bit of tomato, and incorporating the flavors from the wine and cheese.

Why is the chef in the script feeling Italian while cooking?

The chef is feeling Italian due to the use of ingredients and cooking techniques reminiscent of Italian cuisine, such as using garlic, parsley, and oregano.

What is the final touch added to the dish to make it feel more Italian, as mentioned in the script?

The final touch to make the dish feel more Italian is the addition of manjericão (marjoram), which is used to enhance the flavors and evoke the feeling of Italian cuisine.

What advice does the chef give regarding the presentation of the filé mignon at home?

The chef suggests that by serving the filé mignon at home, guests will be impressed and ask about the recipe, which they can attribute to learning from the Canal do Jacquin.