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[music]
here with Chef Gavin. By now you know
him. So, what are we making today?
>> Okay. Pepper cross.
>> Yes. Yes. So, for today we're going to
do our uh beef carpacio.
>> Okay.
>> And the beef carpacio is a favorite
house uh favorite is fairly uh simple.
So, we start off with uh the filt that's
gets sliced very thinly. Um it's coated
with our proprietary uh pepper crust
seasoning uh before we slice it and uh
the outside gets seared and then the
inside is left uh is left raw.
>> Love it. This is filet and young.
>> This is ftion.
>> How do you how is it so beautiful?
>> Oh, it takes a little bit of patience, a
little bit of time, [clears throat] a
little bit of love. Little bit of love.
A lot of love in this kitchen. So we
start off roasty garlic mayo.
>> What comes before being an artist or
being a chef or being a chef is being an
artist?
>> I think it comes hand in hand.
>> Comes hand in hand.
>> Some of the chopped chives. We sprinkle
them around. Fried capers adds a little
bit of a crunch.
We give it a good
seasoning
of the olive oil. What really helps this
along is the fact that the olive oil
really opens up and enhances the
fruiness of the meat and of the of the
capers and transcends all the flavors
and brings them together.
>> And remember, I didn't say that it came
from chef.
>> So we
>> So this you just go just go for it.
>> I just get right in there.
>> Just get right
>> and make sure you get some of the tallow
toast. Got a little crunch with it as
well.
>> You get the fruiness comes right out and
it surprises you how light it is being
fillet.
>> It's so good. I'll tell you a secret.
Now that I tasted it, I reminded myself
that Fishial
>> brought it one. You remember when
>> my son got married
and he brought it by it off.
>> Even though it's a white wine, but this
white wine has, you know,
>> works very well.
>> It's a white guy with a little flavor,
you know.
>> There you go.
>> That's what it is.
>> Exactly. Guys, book on early. There's a
long summer ahead of us. We want to
continue to try new things. And you know
the rule, the more I try, the more I
know.
>> Back to work.
