My favorite PORK TENDERLOIN recipe | Leek Roll & Beet Tuile

I will show you how you can make delicious fine dining recipe with pork tenderloin, leek roll, beetroot puree, beetroot tuile, and red wine sauce at home.
Beet tuile
- 50g of butter
- 25g of icing sugar
- 5g of beetroot powder
- 75g of plain flour
- 45g of egg whites
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#finedining #homecooking #learntocook

[@dixonmat]

I love watching your videos for inspiration. Thank you for giving me a spark to create new dishes.

[@user-do6uy5jn6v]

Looks fantastic !! Can’t wait to try making it - Thk you 😊

[@2Wheels_NYC]

I purchased the Meater+ a few months ago, and absolutely love it! This plate is all of my favorite flavors! I cook pork at least once a week, and love beets and leeks (hey, that rhymes 😂) so I'm going to try that puree!

[@alinanegatina2659]

Thank you. Your videos are amazing.

[@TriniRoyQuiReyes]

I just found you yesterday,and I LOVE your taught process, 👍

[@anitaduque6940]

Guuuaaauuu you're amazing chef!! All food you make is good and beautiful presentations, congratulations for your talent .

[@Reinolds_Recipes]

Woww! Love it

[@ronilioangeles2893]

You are the best chef💗

[@quotifychannel]

Hi Majk, cant wait for your recepies!

[@ChefMajk]

Enjoy ;)

[@manuelaplata2838]

Thank you love your recipes

[@ChefMajk]

Thx Manuela ;)

[@heavenly638]

Love it chef

[@MK_0.4]

awesome as always

[@ChefMajk]

thx mate

[@dlvc9898]

I ❤ food inspector

[@ChefMajk]

I will tell him :)

[@abhiruprahesh105]

Love this chef thanks

[@heavenlymilano]

Stretch fim is good for wrapping and keeping at low tempretaures. How do you know that it is appropriate to cook food at relatively high temperatures (potentially 100C)? Chemicals that are relatively stable at low temperatures may migrate into food at higher temperatures. Not all plastics are appropriate to use at higher temperatures.

[@azemgashi3256]

You are the best Chef Majk,Like you

[@ChefMajk]

Thanks for support ;)

[@ohohyeahohyeahohyeah]

this channel is insane!

[@lucyjustine1293]

Amazing

[@ChefMajk]

Thx ;)

[@Cblangcojr1104]

Beautiful

[@pancook1008]

Ya man. It's good

[@ChefMajk]

Thx :)

[@johnvancoller7315]

I love your dog. Beautiful

[@zucchiculinary7750]

nice

[@jasnaoklobdzija4260]

Next dish,👍🙌👏👏

[@jasnaoklobdzija4260]

Yes,Chef 🙌👍

[@gl4420]

😋😋😋

[@profalexandra1961]

Absolutely beautiful

[@ChefMajk]

Thanks ;)

[@marcinbielinski6549]

I love all of your receoues arn't you frkm Czech Rep?

[@ChefMajk]

Yes I am

[@markaristeofuentes5378]

I use one of your recipe to our cooking competition in our restaurant and i won the elimination round to proceed to the finals.

[@strom7127]

mňam vařit jídlo ve folii kde se uvolňují mikroplasty

[@ChefMajk]

Me to nevadi a tisicum restauraci kteri to delaji take asi ne...komu to vadi at to nedela, easy

[@justcookwithsha]

Hi my friends... So beautiful and delicious 🥰🥰🤤

[@fermeoniz5497]

What else could i replace the leek with? Great video!!!

[@zachhurst8688]

Hey, did you ever find out what you can replace the leak with

[@codyschilling7588]

I just did bacon-wrapped French green beans or bacon-wrapped asparagus.

[@paulatkins-kk6rz]

Perhaps some kind of injectable stuffing to place in the hole thermometer leaves, just an idea

[@zugolf4980]

5:40 My love life

[@ChristofferRoen]

Looks amazing! Can I find the measurements for the recipe (especially the beet root tuile) somewhere?

[@ChefMajk]

I just put a recipe for tuile in the description. For the puree, you don't need it just put a bit of oil and then water until you get the right thickness plus seasoning for a taste.

[@dominicdallaire5017]

where do you get those molds????!! love it

[@ChefMajk]

Online or any pastry shop

[@alexanderwindh4830]

​@@ChefMajk what's it called?

[@ChefMajk]

@@alexanderwindh4830 I don't think they have a name. Just flower shaped silicon molds

[@fraserbremner1982]

Where can you buy that tuile silicon mat from?

[@ChefMajk]

In any pastry shop probably

[@chefaakashj1331]

Chef please add the quantity of your ingredients as well. It will help us more.

[@yosefgreenstein1633]

And in a different dish or same a sweet potato pie

[@mikesweeney1827]

Beet Powder? Where is that purchased?

[@ChefMajk]

In the shop probably...not sure what answer you looking for. Just google it and find it in your country or made it yourself. I already did it on the channel

[@theloneleopard3095]

Can't make this stuff without creating a warzone in the kitchen. Reserve for a special date.

[@ChefMajk]

I have sometimes problem as well no worries 😁

[@MrPianolee]

Yes I agree that the MEATER does hinder fine presentation with the hole it leaves. But with some creative 'covering' with some garnishes such as microherbs it can be overcome! It's a small price to pay for such a brilliant and accurate cooking tool!

[@yosefgreenstein1633]

For your next video plz do a fancy cheese salad like a mozzarella boloon or something else like that

[@nishantchhetri9489]

What's the name of sauce chef

[@deepcena4074]

What is the breed of food inspector? Really cute 🥺

[@ChefMajk]

Cocker x Biegel

[@deepcena4074]

@@ChefMajk oh .. Sending virtual kisses and hugs to food inspector ♥️

[@Lehtola89]

is it proportional ?

[@ChefMajk]

What do you mean?

[@abdelbellal9201]

✌️✌️👍❤️

[@ChefMajk]

👍

[@Panjabiwwide777]

Today I copy your pelting in my food trial . The chef first look my pelting and told me fine dining . I was happy but sauce going little bit Solti. But I like you cooking style I am also from Pakistan but right now in Dubai

[@loveyourussia]

not insignificant moisture loss from such a thick thermometer. jinak v pohodě

[@Kamil-rk9ph]

Videa v češtině neděláte? Díky.

[@ChefMajk]

Ne

[@c.tayyaraydin3293]

İt says I want the tenderloin, not the nerves.

[@bilaliamhashmat6285]

Leek roll no use you plastic roll,you for reek roll Rice papper.thanks

[@mrfoodman6245]

už tak nějak od začátku jsem věděl že jsi čech xdd

[@ChefMajk]

Jsi velice chytry 👍

[@vojtechblazek410]

Cauuuuu majku a nemel by jsi ty recepty někde i v češtině... jako ja rozumím trošku ale nic moc. Ses asi jedinej komu bych posílal peníze jestli máš patron nebo neco takovýho :-)

[@ChefMajk]

Nemam vubec. Pro cechy se nevyplatí nic dělat, jsou nevdecni a umí jenom kritizovat. Klidně se zeptej tady a rád pomůžu.

[@dickthedorkwing6082]

Excellent preparation, informative execution yet somehow overly pretentious. "Fine dining" belongs in restaurants that would break the bank for the average mid-salary individual. Give me a plate of biscuits and gravy and im good. If i ever tried to serve this to my immediate family or extended relatives i would be laughed out of the kitchen with a "what the hell is this crap? You call that a meal? Gimme a chicken fried steak, a side of mashed with mac-n-cheese dammit"...and forget the goddamn salad...do I look like a rabbit to you?!!" Edit: real food doesn't look like this. Taco Tuesday doesn't require chef tweasers, foam guns or caviar.

[@ChefMajk]

Then don't watch the fine dining channel if you don't like it. check out something like: 30 min easy meals or fast mums recipes 😁

[@worldexplorer8226]

Which country are you from my friend?

[@ChefMajk]

Czech Republic

[@user-ul8ot3vd7m]

Loved everything except the cooking in plastic film. That's definitely going to lead to some sort of microplastic transfer. I would look for an alternative way of doing this.

[@ChefMajk]

I am fine with that... Restaurants have been cooking in plastic for years and nothing is changing. If would be that crazy dangerous they would stop doing that because of safety and health control which they have very often.

[@user-ul8ot3vd7m]

@@ChefMajk My personal view is that no amount of additional microplastics above what's unavoidable is a good idea. Considering that they take a while to get out of our systems. And restaurants still use teflon coated and aluminum pans all over the place. Even the higher end ones. When we know Aluminum cross-contamination and teflon chipping at high heat leads to serious health issues. So no, safety standards have nothing to say when profits are threatened. Sadly, the shitty part is you won't find out until after an entire generation or two starts losing their teeth in their late 40's/early 50's. And if it's all the same to everyone I'd like to avoid that for as long as possible.

[@ChefMajk]

@@user-ul8ot3vd7m yes I agree in general. But the same thing you can say about alcohol, smoking, faty food etc. If you wanna be 100% healthy you have to eat just grass and water. So yes it is bad but I will still use it because there is nothing better for these things. But ofc no one pushes you to do the same.