Sarah Lahbati and Steven Silva tenderize Chef Boy Logro’s MEAT! | Idol Sa Kusina - video Dailymotion

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Sarah Lahbati and Steven Silva are on pounding duty as Chef Boy Logro assigns them to tenderize his beef tenderloin!

Transcript

00:00Okay, no problem. The next dish we'll make is Beef Medallion with Chocolate Mastroom Sauce.

00:10Okay, Stevin and Sarah, we have here a tenderloin steak.

00:16It's so fresh.

00:17We'll make a medallion. Medallion means a circle.

00:20Like this.

00:21Yes.

00:22This is not a medallion, right? It's a side.

00:24So we'll make a medallion.

00:26We'll make a medallion with our tenderloin steak.

00:32Okay, Sarah and Stevin, this is the secret technique of chefs.

00:36But other chefs, they don't teach it.

00:39But for me, as an idol in the kitchen, the viewers should learn it.

00:43Yeah!

00:50Okay, we'll wrap it again.

00:53If you don't have a ruler, you can cut it.

00:56Sarah, you'll poke it.

01:01Harder.

01:02Okay, hit it harder.

01:04Harder.

01:05Okay.

01:07What?

01:08Your anger came out?

01:09Yes.

01:14So we'll wrap it again.

01:17There.

01:18Stevin, you need to hit it harder.

01:21For example, you're bading now.

01:24Just for example.

01:25Okay, for example.

01:26Because it can't be hard.

01:30That's too much.

01:33Okay.

01:34Okay.

01:35Alright, good.

01:36Yes.

01:39Yeah.

01:40If we hit it too hard, it won't circle.

01:44Look at that. It's really a medallion.

01:49So the two medallions are here.

01:51Of course, for Sarah and Steve.

01:53For me, it's just a mushroom later.

01:55Okay, of course, right?

01:57Salt.

01:58Always that.

02:03Black pepper.

02:04Always remember, when we're seasoning a steak,

02:07we should put salt and pepper on the plate or baking tray.

02:13We'll put it there.

02:15Because the steak shouldn't be upside down.

02:18That's right, okay?

02:20Again, we have mustard.

02:23Our frying pan should be really hot.

02:25Don't put it cold because the steak will be watery.

02:29Our steak will be hard.

02:31Medallion.

02:32Okay.

02:37We should heat it.

02:38We're holding it.

02:39If you get burned or not, it's still cold.

02:42If you look closely and it's getting hot,

02:44it means that the frying pan is hot.

02:46But if you look closely, it's not.

02:47Even if you hold it.

02:49Try it.

02:52A bit.

02:53A bit, right?

02:55A bit, right?

02:57A bit.

02:58The good thing of this steak is that our brandy should be ready.

03:02Yes.

03:03Here, Sarah.

03:04Can you open the close?

03:06Open the close.

03:08Good.

03:10It's boiling.

03:11Let's put it aside.

03:13So, we'll do the steak and the sauce at the same time.

03:16So, you can see that it's smoking.

03:18That's what it should be.

03:19There.

03:20Okay.

03:21There.

03:24There.

03:25I stirred it.

03:26Did you see it?

03:27Wow.

03:28Wow.

03:29Right?

03:30That's what's good.

03:31We put the brandy.

03:32Amazing.

03:33Yeah.

03:34Wow.

03:35Wow.

03:36Yes.

03:37Hold on.

03:38Yeah.

03:39Woo.

03:40Everybody love.

03:41Yeah.

03:42Woo.

03:45Did you see it?

03:46Yes.

03:47It's not watery.

03:51You should reduce the oil.

03:53Because that's what's tasty.

03:55Yes.

03:56Kevin, come on.

03:57Come on.

03:58Come on.

03:59Yeah.

04:00Yeah.

04:01Yeah.

04:02Yeah.

04:03Woo.

04:04Yeah.

04:05Yeah.

04:07Okay.

04:08Sara, brandy.

04:10Brandy.

04:11Open the clothes.

04:12Open the clothes.

04:13Open the clothes.

04:14Yes.

04:15Yeah.

04:16Kevin, come on.

04:17Let's go.

04:19Woo.

04:20Yeah.

04:26Come on.

04:30Look at the color now.

04:32Woo.

04:33Yeah.

04:34Yes.

04:35I love this steak.

04:36You got it?

04:37Wow.

04:38It's almost done.

04:39Yes.

04:40It's almost done.

04:41Let's eat.

04:42I reduced the red wine.

04:43It became caramelized.

04:44This is one cup of red wine.

04:45I boiled it in a stainless pot.

04:46It became like this.

04:47How many spoons?

04:48Red wine.

04:49It's just red wine.

04:50This is the most delicious of all.

04:51Let's put it there.

04:52Alright.

04:53Yeah.

04:54Then, the chocolate.

04:55Then, about three spoons.

04:56Okay.

04:57Okay.

04:58Okay.

04:59Okay.

05:00Okay.

05:01Okay.

05:02Okay.

05:03Okay.

05:04Then, about three tablespoons of chicken stock.

05:05Sarah, let's do this together.

05:06You've learned a lot.

05:07Yes.

05:08Yes.

05:09More.

05:10More.

05:11Come on.

05:12Come on.

05:13Come on.

05:14Oh, yes.

05:15Do you like to play, Sarah?

05:16Yes.

05:17Do you like to draw?

05:18In Switzerland, I always fix it.

05:19Mama cooks.

05:20It's almost done.

05:21And I eat.

05:22Okay.

05:23Three.

05:24Now, let's put the red wine.

05:25Red wine.

05:26Red wine.

05:27Red wine.

05:28Red wine.

05:29Red wine.

05:30Red wine.

05:31Red wine.

05:32Red wine.

05:33Now, we'll make julienne of vegetables.

05:34There.

05:35It's easy, right?

05:36Wow.

05:37It's fast.

05:38Are you guys getting excited?

05:39Yes.

05:40Yes.

05:41Yes.

05:42Yes.

05:43Yes.

05:44Okay.

05:45I'll leave you for now.

05:46Don't go away.

05:47The idol in the kitchen will come back.

05:48We're back.

05:49We're back.

05:50We're back.

05:51We're back.

05:52We're back.

05:53We're back.

05:54We're back.

05:55We're back.

05:56We're back.

05:57We're back.

05:58We're back.

05:59We're back.

06:00We're back.

06:01We're back.

06:02We're back with idol in the kitchen.

06:06Yes.

06:11We'll plate it.

06:12How about the sauce?

06:13It's done.

06:14Is everybody ready?

06:15Yes.

06:16It's all ready.

06:17Yes.

06:18So, we put our sauce on the side.

06:20With the mushrooms.

06:25Talking about plating.

06:26Okay.

06:33Yeah.

06:34Okay.

06:35Wow.

06:36Come on.

06:37Lastly is the red wine.

06:39Again.

06:40To make it glossy,

06:41we can see that it's okay.

06:43It's okay.

06:44So we'll add a little bit of red wine.

06:46To make the color more beautiful.

06:49Look at that.

06:50Beautiful.

06:51Look at the color.

06:52Wow.

06:52What a perfect.

06:53What a perfect.

06:54Woo!

06:55Yeah.

06:56Yeah.

06:57Perfect.

06:58What a perfect.

07:00Wow.

07:01Woo!

07:02Woo!

07:02Oh.

07:03Oh.

07:04Oh.

07:05Oh.

07:06Oh.

07:07Oh.

07:07Beautiful.

07:08Perfect.

07:09What a perfect.

07:10Perfect.

07:11Yeah.

07:12Yeah.

07:13Yeah.

07:14Woo!

07:15Amazing.

07:16Oh, yes.

07:17Then we'll add a little bit of basil.

07:19To make it more beautiful.

07:21Like this.

07:22Okay.

07:23Carrots.

07:24Julienne.

07:26Torrello.

07:30Wow.

07:33Yeah!

07:34Yeah!

07:34Woo!

07:35Woo!

07:36Perfect.

07:37Perfect.

07:38Okay.

07:39Hold it.

07:41Yes.

07:42Hold it, John.

07:45Here it is.

07:46Woo!

07:47Beef medallion with chocolate mushroom sauce.

07:49Yeah!

07:50Yeah!

07:51Yeah!

07:52Are you all excited?

07:53Victory!

07:56I am not!

07:57Woo!

07:58Woo!

07:59Woo!

08:00Yeah!

08:01How about that!

08:02Love a doughnut!

08:05Love a doughnut!

08:06I'd liked a…!

08:08That tastes superb now.

08:10Oh yeah.

08:10Yeah.

08:11Oh yeah.

08:12Yes.

08:13Boom, boom, boom, boom!

08:14Woo!

08:15Yes!

08:15Yes, yes, yes.

08:16That's a miracle.

08:18Oh yeah.

08:19Yes.

08:19That is absolutelyraktiful.

08:20Wow, oh, oh, oh.

08:21Boom, boom, boom, boom, boom.

08:22Do you convey?

08:23Hi Sara, how do you find our steak?

08:28I'm not a big fan of steak, but honestly, this one is good.

08:32I really liked it.

08:34I'm sure if your dad were here, he would finish those two.

08:38So I liked it. Thank you.

08:40And it's tender.

08:42Yes, it's tender.

08:43So the hardness of our meat is gone.

08:45How about Steven?

08:46Chef, I think your technique is really effective.

08:50Yes, it's really good.

Sarah Lahbati and Steven Silva tenderize Chef Boy Logro’s MEAT! | Idol Sa Kusina

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