- Mm. Wow. Wow. It's actually quite bad. (bell rings) - [Babish] Hey, what's up guys? Welcome back to Binging with Babish where this week we're taking a look at Tyler's (beep) from "The Menu". One of the more harrowing
foodie film experiences that prods us in our
collective imposter syndrome and lets us vicariously
experience our worst nightmare. Getting up on stage and having
no idea what you're doing. So first up, the protein
in question, lamb, which is Frenched and
cut into double chops. Now, I don't wanna waste too much lamb on the screen accurate version, so I'm only gonna do three ribs. To French these, we wanna place a cut across the point where
we want the bones to end. Then, continue cutting between the bones and the skin to remove. Then, we're gonna cut the
thin strips of meat and sinew from between the bones, right down to the point
of the initial cut, and try to remove as much of the lamb from the now exposed bones as possible before beginning to scrape
the bones with your knife to remove the thin final membrane. Once the bones are uniform
color and squeaky clean, you got yourself a Frenched rack of ribs from which I'm going to
remove the skin and excess fat from the top and separate
into individual chops. I know that Tyler's were double chops, but I don't ultimately think that's gonna make a big difference. Next up, the leek which was simply sliced. Tyler used the entire unwashed leek. But because leek's interiors are so dirty, I'm gonna stop there for
the sake of sheer edibility. Next up the shallots which
were haphazardly chopped, some with the skin still on. And lastly, a big hunk of butter
dropped into too hot a pan. Once that's good and melted
and maybe slightly burned, I'm gonna start by adding
my double aromatic combo of shallots and leeks,
allowing these to cook for an indeterminate period of time until they're, I don't
know, softened or something. Then, in amongst the vegetables,
we're gonna add the lamb, making an attempt to nestle it
down between the other stuff so that it can boil in butter and at least gesturally be cooked. After about three to five minutes, just enough time so that the lamb picks up some nice gray color and it's
definitely not cooked through, we're heading straight to plating. No seasoning nor garnish is necessary. Arrange the chops over top. And there you have it. Tyler's (beep) which while
it has its shortcomings is on the table in less than
20 minutes, but has it taste? I'm gonna make myself a bite
here of the very rare lamb and the partially cooked leek. And I can tell you that
Chef Slowik's critiques were really spot on. It's really quite bad. Raw lamb, runny butter
and dirty vegetables. So, can we make something salvageable out of these star ingredients? I'm gonna start by filling an
ice cube tray with olive oil in a seemingly random pattern. And throwing those in the freezer to solidify for at least a few hours. While that's happening, we can
take the very necessary step of cleaning our leeks. After cutting off the roots on the bottom, trimming them to a uniform length and slicing them in half lengthwise, we're gonna rinse them thoroughly in a big old bowl of water. As you can see, there's
a huge amount of yuck that we don't want to end up in our yum. Now, once we've patted the leeks dry, we're gonna place them in a vac seal bag, then we're gonna fill the
spaces in between the leeks with a sliced preserved lemon, which has a much more mellow flavor than its fresh counterpart. Two large cloves of crushed garlic and our olive oil ice cubes, which we froze so we could
more easily vac seal the bag without all the liquid getting sucked out. And since it wouldn't be a cheffy dish without some sous vide, that's
where these guys are headed, a 185 degree Fahrenheit
water bath for 40 minutes. During which time we can prep our lamb which I'm gonna roast and crust. I wanna keep the predominant
color of the dish green. So, I'm pulsing two cups of
pistachios in a food processor until they're coarsely
ground and tossing them with a half cup of panko breadcrumbs. The roast itself is getting
the same French ribs treatment. And before crusting, it's gonna get lightly
seasoned with kosher salt, rubbed down with a little
bit of vegetable oil and seared in a ripping
hot cast iron skillet, just enough on each side to
introduce a little color, Maillard reaction and by
extension flavor to its exterior. So, blast it as quickly and
as hotly as you possibly can. Then, once it's cooled
off for about 10 minutes, we're gonna brush down the
meat evenly with a mixture of two parts white miso
to one part Dijon mustard. This is going to act as a delicious glue with which to adhere our
pistachio breadcrumb mixture. Then, this guy's getting
placed on a rack set in a rim baking sheet, temperature probed at its thickest point and roasted at 400 degrees Fahrenheit until it registers 125. Now to cover the shallot's presence, we're finally mincing a shallot, crushing up one clove of black garlic, and finally mincing two
tablespoons of tarragon in preparation to make a
black garlic Béarnaise. Then our olive oil poached leeks are coming out of the hot tub,
getting removed from the bag and padded dry of excess
oil with a paper towel because we're gonna
lightly grill these leeks to finish them. But true to form, we have
to go way over the top. So, I thought we'd utilize some Binchōtan. The fussy, long burning and
odorless Japanese charcoal. So, we're gonna let our
leeks sizzle over top that, cut side down while we make our Béarnaise. Into a small pot goes our
single finely minced shallot, half of our chopped fresh tarragon and one quarter cup of white wine vinegar. We're bringing this to a
gentle simmer and cooking until barely a tablespoon
of syrupy liquid remains. Set that aside to cool completely before placing it into
a large heatproof bowl, along with two large egg yolks that we're gonna whisk
together into a smooth mixture before bringing it back
over to the stovetop where we have a pan of shallow, simmering water at the ready. Turn the heat all the way
down, place the bowl over top and whisk constantly for
five to seven minutes until the mixture's thickened
and nearly doubled in volume. Then both to make it
Béarnaise and to incorporate the final missing ingredient
from Tyler's dish, we're starting to stream in 12
tablespoons of melted butter one little splash at a time, whisking thoroughly between each edition to make sure that it's fully incorporated and so that the sauce doesn't break. Once all the butter's added,
kill the heat, season with salt and whisk in our crushed
clove of black garlic. Now, there's a butter and
shallot sauce I can get behind. Once the leeks are nearly done and the lamb has rested for 10 minutes, it's time to carve, plate, and serve. First, let's see if our lamb
is a pleasant medium rare. Before carving as desired, I'm
going with two double chops. To plate, we're gonna
plop down a generous gob of our black garlic Béarnaise. And it just wouldn't be a tasting menu without one of these cheffy smears. Then, I'm trimming the
rough ends off the leeks and pulling out everything
but the outer two most layers, which are tough and stringy. Placing them on the plate,
of course with tweezers. Arrange lamb over top in a
haphazard yet intentional way. And of course, we gotta
utilize some microgreens. This time by virtue of
some smaller tweezers. I'm gonna sort of dot those around the varying culinary topography. Then, I think this dish is gonna need a little bit of acid and
a little bit of heat. Luckily, Alvin left some
pickled bird's-eye chili in the fridge, which I think is gonna add just the right amount of bite to cut through all the richness. And there you have it. The hopefully edible
version of Tyler's (beep). Leeks, lamb, shallots and
butter, all proudly on display. But has it taste? And I'm not trying to
toot my own horn here, but it's really very good. The black garlic Béarnaise is a perfect pairing with the lamb. The olive oil poached leeks
are tender and flavorful. The microgreens as always
do virtually nothing. And the brightness of the pickled chilies provide a flavorful contrast. Would Chef Slowik like it? Probably not. I'm guessing he'd find all
kinds of things wrong with it, but he is a miserable psychopath, and I'm over here eating
lamb like it's lollipops. (gentle upbeat music)
