FILÉ MIGNON SUÍNO: GOSTOSO E BARATO! | ERICK JACQUIN

Erick Jacquin

25 Nov 201907:18

Summary

TLDRIn 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.

Outlines

00:00

🍽️ Cooking Filet Mignon with a Twist

The host begins by introducing a recipe for a cost-effective and delicious pork filet mignon. They emphasize the importance of quality ingredients and preparation. The chef demonstrates how to prepare the dish by first peeling three asparagus spears to accompany the meat. They also mention a variety of ingredients like tomatoes, onions, and mushrooms, along with butter and an old bottle of wine found on the table. The chef creatively uses a needle to inject fat into the filet and suggests using Parmesan cheese, recommending to taste it before buying. The segment is filled with humor and a casual cooking style, ending with a playful mention of a French dish, Orloff, and a call to action for viewers to subscribe to the channel.

05:01

🇮🇹 Embracing Italian Flavors in the Kitchen

In this segment, the chef and their assistant Carlos engage in a lively conversation while cooking, creating an atmosphere reminiscent of Italy. They discuss the strong fire under the pan and the use of fresh ingredients like sage and manjericão to enhance the dish's authenticity. The chef emphasizes the simplicity and healthiness of the recipe, avoiding cream and extra fat, and instead focusing on the natural flavors of the ingredients. The assistant, Carlos, shares his aspirations to visit France, to which the chef playfully responds that he's already experiencing Italy through the cooking process. The chef also provides a tip for serving the dish with penne pasta, suggesting a no-fat sauce to complete the meal. The segment concludes with the chef expressing gratitude to the viewers, inviting feedback, and encouraging subscriptions for more culinary adventures.

Mindmap

Keywords

💡filé mignon de porco

This term refers to pork tenderloin, a cut of meat highlighted in the video as affordable yet capable of being transformed into a delicious dish when prepared well. The video revolves around preparing this meat, illustrating different techniques and ingredients to elevate its flavor.

💡aspargos

Asparagus is a vegetable mentioned early in the video as part of the dish's accompaniment. The chef emphasizes the combination of textures, where the tender pork fillet is complemented by the crunchiness of the asparagus, enhancing the overall culinary experience.

💡queijo parmesão

Parmesan cheese, specifically a national variety, is used in the dish to add richness and depth of flavor. The chef advises choosing a high-quality cheese and even tasting it before buying to ensure the best results, showing his attention to detail in ingredient selection.

💡Frigideira de teflon

A Teflon frying pan is an essential tool in the preparation of the dish. The chef mentions it while cooking the pork fillet, highlighting its role in ensuring that the meat cooks evenly and without sticking, which is critical for achieving a perfect sear.

💡vinho

Wine is referenced in the video as a culinary element that adds flavor and character to the dish. The chef finds an old bottle of wine, though humorously notes that it will not be used in the recipe, reflecting the playful nature of the cooking process.

💡tomate

Tomatoes are used in the dish for their acidity and sweetness. The chef adds them to the pan, emphasizing how their juices help caramelize the other ingredients and contribute to the overall balance of flavors in the meal.

💡orloff

Orloff refers to a French dish traditionally made with veal, bacon, and cheese, layered together. The chef mentions it while describing his own pork recipe, drawing a comparison to the classic dish and hinting at French culinary techniques influencing his cooking.

💡salsinha

Parsley, or 'salsinha,' is an herb added toward the end of the recipe. The chef uses it to bring a fresh, bright flavor to the dish, tying together the richness of the meat and cheese with a touch of greenery, enhancing the Italian-inspired aspect of the meal.

💡louro

Bay leaf, or 'louro,' is another herb mentioned by the chef. It is used to impart a subtle aromatic flavor to the dish, contributing to the layering of flavors, especially when combined with other herbs like thyme.

💡canal do Jacquin

This is the chef’s YouTube channel where viewers can find new recipes and culinary insights every Monday. Throughout the video, the chef encourages the audience to subscribe to his channel, emphasizing his connection with the audience and inviting them to continue learning from his expertise.

Highlights

Introduction of pork tenderloin as an affordable and delicious meat when prepared well.

Use of three asparagus spears as an unexpected accompaniment to the pork tenderloin.

Inclusion of tomato, onion, and three mushrooms in the recipe.

Utilization of butter and a bottle of old wine found on the table for the dish.

The process of threading the pork tenderloin with a needle for added flavor.

Choice of national Parmesan cheese as a key ingredient, emphasizing quality over prejudice.

Advice on trying cheese before purchasing to ensure the best flavor.

Mention of the French dish 'Orloff' as a comparison, highlighting the cultural aspects of food.

Preparation of the pork tenderloin in a non-stick pan with butter and olive oil.

Discussion on the versatility of cooking at home, encouraging personal creativity.

Engagement with the audience through calls to action like subscribing to the channel.

Description of the cooking process, including the anticipation of the final taste.

Use of caramelized onions and mushrooms to create a rich sauce for the dish.

Incorporation of Italian flavors with garlic, parsley, and bay leaves.

Humorous interaction with the assistant Pepe, adding a personal touch to the cooking show.

Discussion of a new restaurant venture and the challenges of working in the culinary industry.

Final presentation of the dish, emphasizing the combination of textures and flavors.

Encouragement for viewers to recreate the dish at home and share its origin.

Closing remarks with expressions of gratitude and love for the audience.