Tying Fillets to Spoon for Beef a la Micelle

Video Transcript

"Hi, my name is Brandon Sarkis, on behalf of Expert Village. Today, I?ll be making Bouef a la Ficelle which is French for beef on a string. We'll set them back on the plate, and we're going to season each steak. You want to season both sides, and you want to season them pretty heavily. Slap it around, show it who's boss. I'm only going to put pepper on one side, because we don't want a lot of pepper floating around in our soup. Let's pat that down. What you're going to do is take the strings that you've got here, and you can see that I've got the steaks pretty much lined up the same. Now we take our wooden spoon, and you tie the string to the spoon, and what's going to happen is that the string is actually going to suspend the steak from the bottom of the pot. You want to make sure that you do some calculations beforehand to determine that you're actually suspending the steak, and not just halfway suspending it. I'm using a fairly shallow pan, so I'll tie these a little on the short side. You can always adjust them, just by wrapping it around. You can see here, this one is much longer, as you can tell. What I'll do is just wrap the string around a few times if you want to adjust the length of one. Once you get them to the same height, if you want to adjust the length of both, give this a turn, and there you go. Actually, we're going to push these a little closer together because right now they're a little far apart for the pan they're going to be in. There we go, that's our Bouef a la Ficelle. Let's move this out of the way, and get started. We're going to spark this up, take our lid off, throw our oil in there, and we are going to heat up our olive oil. We don't want to get it super duper smoking hot, or anything. We want to get it warm enough to sweat our vegetables comfortably, so I'll see you in a second."