Kebab Torch & Barg Filet
As seen on TV
Which Show?
Who made this dish?
Two traditional Iranian kebabs prepared from filet mignon: kebab torch - overnight-marinated sweet-and-sour tenderloin chunks on a skewer - and barg filet mignon, rolled out super-thin, both finished with a pine-nut chermoula. Served with house-made lavash flatbread.
Chris: "Kebab torch, which is like a sweet and sour kebab with pieces of filet. And then I'll have some sauces. I'm going to make some lavash flatbread."
Chris: "Flatbread and hummus, baby. I mean, that's all I want every day, anyway."
Chris (to judges): "Hey, chefs. How's it going? I have two different kebabs, both made with tenderloin. Both of them are very traditionally Iranian kebabs. One of them is called kebab torch, and that's marinated overnight, more like chunks of tenderloin. And then the other one is one of my favourites. It's called barg filet mignon. That's rolled out super thin, and then both sides will be topped with a pine-nut chermoula. Enjoy."
Chris: "My pleasure to cook for you, as always. Thank you. Appreciate it."
Padma: "That meat is really tender."
Wiley Dufresne: "The cook on the meat is great. The flavours you got, the amount of work you did — I commend you on the bread, like, really nice."
Michael Cimarusti: "I do feel like you prepared the beef in two different ways, but then you kind of brought them back together under that same chermoula."
Padma: "Great work on the beef."
RESULT: Safe. Moving on in the competition.
