One of the famous
recipes of our restaurants,
the milanesa.
Obviously, I didn’t invent milanesa.
Milanesa,
is a recipe
that comes from Italy.
It’s a beautiful chateaubriand
that is breaded and cooked very slowly
and generally eaten
with a salad of tomatoes and lettuce.
So, I’m going to start out by cleaning
the tenderloin. Yeah.
So what I do first is I just erase this
sort of film.
It has all around it.
As well as this
string on the side,
and obviously this
we can use for something else,
I’m going to get one of my knives.
Butcher knife.
So, if we go
and we think about a tenderloin
in French cooking,
we would say that from this part here
we take the filet mignon,
which are little steaks from the middle.
We take the tournedos.
And from here, this part,
it’s the chateaubriand,
which is the sort of thickest
part of the beef,
and that’s what I’m going to use today
for my Milanesa.
I’m gonna end up cleaning it up,
so when you eat it,
you don’t have all these chewy parts.
Here you go.
I don’t like aged meat
because I find it dry.
I mean,
it has a bit of delicious taste
and it smells nice as well.
But what I like about beef
is it to be hung for 21 days.
And that’s what we do in Argentina.
So the whole animal will hang
at two degrees, the whole carcass
with the bones
and everything for 21 days.
And that’s the aging process
I really like.
And then it’s ready for the table.
So that’s what I have here. Right.
So I’m going to start banging it.
If you’re very elegant,
you can use a piece
of plastic to do this.
And
I like it quite thick.
So, we have the milanesa
now I’m going to do the eggs,
some of the eggs
of the island of the Cajamarca
Cajamarca chickens.
Cajamarca
chickens is a breed of chickens
that come from the natives
from Patagonia.
They put green and blue eggs.
Yes, and they’re quite delicious
and they’re very sturdy for this climate.
So we have them
running around the house here
and in spring and winter,
they sort of relax and eat our food.
But in this time of the year,
they start laying eggs.
So, we’re very happy about it.
Here, I’m going to put a bit of
salt into the eggs.
I’m going to put a bit of garlic
as well.
Garlic is important for me
because it gives
a little
contrast to the sweetness of the meat.
That’s enough.
So, this I just added in there.
But
personally,
I don’t really want to chop it.
I just want to break it up a bit.
I want big pieces of it.
So, the Milanese
is going to take a bath here,
and if you close your eyes
and dream with me
and think you know
how beautiful,
to be washed here like that
you see, that egg with garlic pepper.
I’m going to leave it there for a second.
Delicious.
For the bread crumbs,
I brought a bread here
to explain how we do this.
You see here we have the bread crumbs
that I did earlier in the machine.
Basically, what you do
is you cut off the core of the bread out
and you process
just the middle, the white part of it
until it’s quite thin,
but a bit coarse still, you see.
So it has to be like this.
This is the consistency,
and this will be used to
make the meal NSA
to process the bread, use a robot coop.
You know that one that breaks things down
and makes this beautiful
sort of powder of breadcrumbs?
Get this tray here.
And it has to be generous
and comfortable,
because obviously when you do this,
you’re going to probably
make ten of them.
You have ten guests for lunch or dinner
and you have to be comfortable, you know?
Look at that, huh?
I’m in love.
So beautiful, look at it.
So first I toss it gently on both sides
like that,
so it takes the first go of breadcrumbs.
Then I pamper it a bit.
And this is important
because you don’t want it very thick.
You know, that’s
what you want to see on this side,
maybe a little bit more
so it brings all the egg,
especially in the corners.
And then you see,
I take some of it out.
OK, so this is ready to go.
Butter.
I’m going
to go with a bit of butter there.
Let’s see how the temperature is.
I don’t want it too hot
by the color of the iron,
and I see that
this place here is very hot.
That would sort of cook it too fast.
I’m going to go to the edge here.
See,
this is a good place, I think.
A little bit more of toilette.
Makeup.
You see how perfect, that’s what I want
and then flip it on this side.
And then add a bit
more of butter here.
So it will melt and go under it, you see,
as it cooks,
it will be drinking the butter.
Now we wait for it to cook.
Maybe three minutes on the first side
and two in the second.
I like it.
Quite blue.
It’s perfect.
Perfect, perfect.
So, I’m going to make a very rough
salad for it.
This is a lettuce
we buy in the island
because it’s very sturdy
and I like to break it with my hands.
Never a knife.
You see how beautiful that is.
Get.
You got all the way into the heart.
So, I’m going to use that.
I’m going to break
tomato, as well with my hands.
That would be my garnish.
Now I’m
going to flip this.
A beautiful,
beautiful, beautiful.
In Argentina,
there are two national
dishes, one is milanesa,
but it’s not done like this.
It’s thinner and the breadcrumbs are dry.
Me using the very fresh ones
that I like more.
Even sometimes we do it with brioche,
but it’s a national dish
as well as potato and yorkies.
That’s the other national dish.
So, I’m going to start adding a bit of,
first of all, a vinegar,
a red wine vinegar so it drinks it.
First,
you put the vinegar
because the oil is thicker
and it protects the tomato and lettuce.
It blocks it.
And the vinegar is more watery
and that goes in first.
The olive oil?
That’s perfect.
And now you add,
some sea salt
and some pepper.
Very important to break everything
with your hands.
The knife is more
related to a mathematician,
I like it a bit untidy.
I like to show who they are.
If you would cut this lettuce in slices,
you wouldn’t understand
how beautiful that heart is.
It looks like
like a piece of Picasso.
I really like it.
So I think this will be
cooked to my like, obviously,
you can cook it longer if you want.
I like it very, very raw.
Do
I’m gonna make a little cut into it
here.
So, you can see
how I like to eat it.
It’s quite bleu.
I cooked it for two,
three minutes on the first side and
and two in the second five minutes,
I would say that
you cook it for eight minutes.
So, you do five on the first side, slowly
and then three minutes
on the second side.
Then it will be slightly rosy pink.
But I like it like that.