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Today, I'm gonna do a tenderloin, a steak of tenderloin smashed, I love smashing things, with capers, black olives, delicious, the almost dry ones with no bones on it. Some garlic, sweet peppers, some chili flakes and salt. And I'm gonna use a little olive oil. So I'm gonna get my knives for my doings. I'll get my little ax and I'll get this knife here. This is a recipe I've been doing for about 25 years. I really like it. So I cut a nice steak. I put it this way. You know, the tenderloin, this is important. The meat is like wood, so all the lines go like that of the meat. So we want to cook it always like this so it's really tender and nice, eh. I have some paper here. Put a little olive oil on it. See how it's going. Happy well. Great, this is ready. So now I'm gonna place on this side some delicious black olives like that. They have been already boned. Get the capers. Smash them a bit too. So they stick. Another one. Pieces of garlic here and there. And the sweet pepper. Smash it a bit with my hand. And I take this bony part out. A little bit of chili flakes, a little bit of salt. Press it nicely. I flip it and I go to the other side and do the same things. The capers, the olives. And all this will slightly burn a bit. I like that very much. The garlic. A little bit of the sweet peppers. And on this side no salt or chili flakes. It's enough that we have on the other side. Press it. I think I will leave it for four minutes on the first side and three on the second. This is where the technique of flip and flop comes in. This has to be very respectful of that. Wherever it falls, it stays there until you want to flip it. So flipping and flopping is very bad. The first contact we have to respect because the first thing that will happen is that all this sticks to the cast iron plancha. But as soon as we start making a crust, you will be able to flip it nicely. But if you're constantly moving it, you're gonna destroy it. Don't flip and flop. That's my thought. Before I flip, I'm gonna add a little bit of olive oil on top. Look at that, it's a beauty. She's ready to get married. So beautiful she is. Beautiful. I would eat this with a nice salad and a good recipe of potatoes. So if you go into the YesChef chapter of potatoes, you have nine different recipes there and you can choose one that you really like. Maybe could be the galette, the Patagonia potatoes or the cube potatoes. Why not the domino, or the smashed one too, you know? So we have a smashed steak and a smashed potato, crispy both. And you eat them with a nice wine, whatever you like if it makes you happy. Can be pink, orange, it can be red or white. Remember that. Don't let people take you by the nose with a choice of wine. You have to drink the wine that makes you happy. The one you love. So it's not ah, they say that, no, they say nothing. Your heart, hear it. So it's time to get it out. As I always say, a little bit less on the second side. I make a sandwich with my spatulas like that to hold it. And then flip it. I love that burnt part. You seem, we flip a little bit. These guys. I love all these crusts, you see, because it's so delicious these capers and olives that are burnt like that. You see, half is burnt and half of them as you can see are completely raw. So that's what happened to all these things mixed with the meat and the potato of your choice. And be happy.
About the Instructor
Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.
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