Ahh, Chateaubriand! When my wife and I were engaged fifty-eight years ago we first had Chateaubriand in the Black Forest near Baden-Baden, Germany. After getting married we made it our "go too" anniversary dinner for about four years. And then, we still don't know why, kids started arriving. Good-bye Chateaubriand hello meatballs. Really, Chef J P, you have inspired me to treat my "Sweatie" (I forgot how to spell Sweetie) to a home cooked Chateaubriand dinner this, our fifty-fifth anniversary. Thanks, Chef for your great recipes and your unpretentious, humorous and sooo informative presentations.
Hi Chef Chateaubriand...I just came across your channel researching how to cook tenderloin beef...I like my meat well done and must videos on cooking tenderloin still looked pink inside. I can't eat it that way... Can I cook it to where it's not pink without it being chewy or dry and if so what temp and for how long?
This man is a treasure I'm telling you. I get the same results doing a reverse seer I personally think it's a little easier chef. Just set it rolling at 225 , wait for the IT to hit 115 , Then I take it out, and seer it and put that beautiful crust on it. The extra heat from the searing brings it up to about 125 give or take a few ( at least on my stove ) freaking delicious. Pan sauces are the best.
Everyone has their own technique and has their spin or variation of a technique. If it works, it works. The obvious keys to a good roast beef tenderloin where you use the entire cut of meat is making sure the meat is cleaned and tied properly and you somehow get the good crust, whatever technique you prefer. You obviously want to make the simple pan sauce from the cooked meat as the sauce is derived from the juices of the meat. Did I miss anything that you wanted to convey in this video, Chef J-P? I so wanted to reach through the screen and steal a bite of each cut of the tenderloin. I'm willing to bet the folded tied head tastes just as excellent as the Chateaubriand cut. Now you have a beef tenderloin that can feed a family or at least a few Cajuns or growing teenagers. 😉 Cheers!
Might have to do a beef wellington video. HA! I never did the tying thing cause I always screwed it up...this is a much easier demonstration. Thank you once again Chef!!!
Roasted beef tenderloin is one of mankind's greatest achievements. I made a Wellington with a center cut, but now I'm determined to do one with the head just to prove a point! As always, wonderful video, Chef JP.
Another Superb Magnifique tutorial Chef Jean-Pierre, I seriously need a bib, my mouth is watering and I'm drooling, each week I am more and more convinced each week that you are the Best Chef alive 😊
What an artistic scientist you are! Precision of technique. Plus, teaching us both how to astutely observe as well as measure (heat). All while constantly encouraging us. "BE NOT AFRAID." Well fear flees when we cling to FAITH. You're showing us HOW to do so. AND, the method plus accurately copying you equals - Voilá!!! Thank you for your endless and generous patience, your common sense, vast perspective which marbles your instruction and your humor. When I contemplate hundreds, thousands, millions(?) of times you've done all these preparations I can only say "Ou-la-la!!!" You are a Blessing for us all. We are grateful, Chef Jean Pierre! From Sacramento, France Driscoll Stay Free. Remember Eternity. ¡Viva Cristo Rey!
hey chef, i just moved to the big city with my gf recently. ive never had the opportunity to cook much because my mom took over and wouldn't let me, but since its just us, i have the freedom to cook. ive been following and watching for a while, so with your help i have cooking ideas, recipes and technique. ive learned a lot of cooking sense from you so thank you. take care.
This is lifesaver. I impressed my gf’s family and friends. I don’t speak Portuguese but you will know when someone like you if they like you. Thank you for your video
I had an English teacher once tell the class: "When writing a paper, it's very important never to be repetitive, redundant, or to same the same thing twice."
Again a perfect example how to do things at home. No need for professional kitchen. This is easy at home but as always on the level of a Michellin star. Bravo Chef et merçi beaucoup.
This is absolutely 💯 beautiful Chef. You are so right about this cut of meat not being stew meat. The cleaning, the prep, the salt marinate, the turning, taking the time to put the love in your food, knowing your equipment, and even knowing the mistakes of others, and the humor of making cooking fun compells me to show gratitude. I can't wait to prepare this for my neighbors at our next cook out and for my family when they come in from out of state. You are truly a master Chef, a wonderful teacher, and a beautiful human being. We need more younger people to learn from you so there will be more beauty in the world in all professions. God bless, Tony
@@daphnepearce9411 Rare is red in the middle with a cool center. Blue is redder in the middle with a cooler center sometimes just seared. Medium-rare is pink in the middle. Everyone has their preference. I know people who want a cremated steak; well, well done. I'm the direct opposite, I prefer my meat blue and want to taste the myoglobin; the red juice oozing out of blue to rare meat isn't blood, it's the protein fluid used to transport oxygen to muscle tissue that greatly resembles blood. I had a significant other who had to have hers medium-rare (hot and pink the middle). One time we were at Bally's Steakhouse in Vegas and they brought her steak out to her too rare for her. She didn't demand they make her a new steak. She told the server to have the chef to put it back on the fire a bit longer to get it to a medium-rare to medium. There was no sense wasting a good cut of meat that can easily be fixed by putting it back on the fire or in the oven. It came back and it was perfect for her. We knew it was the same steak as it was the same sized shape steak that was cut in half when was cut in half to test if it was cooked to a medium-rare. I suspect it was a new chef and they were getting their steak orders mixed up. The nice thing about an undercooked steak is that it's typically easy to fix, just heat it up for awhile longer. Regardless, I tipped the server well as he did a wonderful job salvaging our culinary experience.
First time I made this roast, it turned out perfectly. The easy to follow instructions from cleaning and prepping the beef to roasting it was a success with Family during this holiday season. Thank you thank you Chef!! ❤️
Beautiful Chef absolutely beautiful. Thank you for your passion and commitment to delivering wonderful dishes. I was sad that you didn't eat a slice of your roast with your pansauce, but, I love you for your generosity sharing your gifts with us
I have been buying Tenderloin of Beef and trimming and cooking it just as you have done in your video.. It is the only beef that I like besides a good Prime rib every now and then.. Just want to say thank you for all the great recipes. I find myself watching your videos all day long.. I can't get enough of your great recipes.
Once again you take the mystery out of cooking and simplify it beautifully. I enjoy you passing on your knowledge, love and passion of cooking. You're trully a great Chef as well as an educator. Truly inspiring. Cheers
Thank you Chef Jean-Pierre ! I followed your video to the letter . I served my wife a perfectly roasted Beef Tenderloin with tarragon & mushroom gravy . She went wild ! Looked at me ,smiled and said ... " I'm keeping you " . lol . Much thanks , I cant believe I did so well . You are amazing Chef !
Thank you--been waiting all week for this! 😋😉And thank you for the explanation about the redistribution of the juices--wasn't aware of this. God bless! ✝💓
Chef I’d burn my lips drinking the sauce from the pan Alone!!! This is elegance on display Sir!!! Thanks for taking away my anxiety over this pricey cut!!!
I just watched your video on how to clean and tie the tenderloin, and then I watched this again. DEFINITELY cooking this for Christmas dinner. I know it's gonna be wonderful!
Best filet I ever had was a take-home meal kit from Alinea in Chicago. They sent me a sous vide cooked filet mignon cooked to a perfect medium rare, all I had to do was cook a crust on all the sides and warm up the pepper sauce they sent me. Delicious. The second best steak I ever had was when I followed your steak au poivre recipe!
As I’m watching this I’m eating lamb chops that I made in my cast iron grill pan, with garlic and rosemary, delicious. Thank you chef for making my cooking skills better. I’ll have to make these beautiful tenderloin pieces. I like mine cooked longer though, med well.
Just finished Christmas dinner using this method of cooking tenderloin. Everyone raved about the tender, juicy meat. I will use this method from now on when cooking tenderloin. The "simple pan sauce" was a big hit, too!
Every video is a joy. There is one thing I don't understand, though. Who are the 5 or 6 clowns that always give a thumbs down? It must be lonely for them, while sitting in their mother's basement, criticizing people for things they themselves are incapable of doing.
Thank you Ron! No matter what you do someone somewhere is not going to like it! One guy last week wrote a comment on the Perfect Steak video "This look gross, thumbs down meat should never be cooked rare, you may as well not cook at all" So instead of responding I just delete it. 🤣
One Christmas, my husband and I plotted the temperature of our prime rib roast via an oven thermometer. The roast temperature climbed gradually for the first 90 minutes...THEN ...a dramatic temperature climb. We remove the roast at 105'F, let it rest covered with aluminum foil for 20 minutes. The internal temperature continues to climb to approximately 115'F to 118'F. A perfect rare roast....medium pieces can be located towards the smaller, outside ends.
I just prepared this last night and they turned our beautiful! I was worried I didn't have the head tied quite right, but both the head and tail cooked beautifully. The pan sauce...Amazing! I even served this with your potatoes fondant. A hit! Thank you Chef!
What a great video! Thank you so much for helping a novice understand the process! I have one in the frig to clean and then prepare 😊🎉I'm never sure how much of seasonings to add. How do you figure out how much to add? For the pan sauce, I heard tarragon buy that was at the end, right? Was there any other seasonings besides salt and pepper in the pan sauce?
The pan sauce looks as good as the roast, and the roast looked great. All about that sear. My wife can take a eye of the round in a covered pot with some seasoned liquid and make one of the best roast you’ll ever have. But she sears it really good first. Not to mention the kitchen smells like heaven. Throw in some carrots and potatoes, what a meal. You know, just realized how lucky I am.
Great tip on breaking the tenderloin down into 3 parts. I've always cooked the whole tenderloin tying the tail up. It results in uneven cooking where the tail end comes out medium and the head end comes out rare. It does work if I'm cooking for 8 - 10 people where some like it rare and some like it medium. Next one I do will be split up and cooked for different times like you just did, JP. Funny, I do the pan sauce the same exact way, but my wife loves mushrooms so I always saute a bunch of cremini mushrooms to go along with it.
I’m writing u from my heart! Thanks to u Chef John Pierre, my Xmas dinner was divine! I ordered a whole “trimmed” tenderloin and when my husband brought it home it was anything but. I panicked but cleaned/tied it like I learned on ur videos and followed ur instructions to the letter. The end result? Restaurant quality rare to med rare beautiful tenderloin u cld cut with a fork!! My quests were impressed, so was I! Thank you for your entertaining and informative videos, Chef! Merry Christmas!🎄 Your devout follower, Lee Taylor💋
Xmas dinner 2022. Thank you Chef. We followed your videos of 'how to trim the whole tenderloin', 'how to perfectly roast a beef tenderloin', 'how to cook the perfect steak' and 'how to make homemade broth' and it was, as you always say, "a-mazing!" While making the pan sauce your words 'reduce, reduce, reduce' were like a mantra in my head. There was nothing left of two entire tenderloins. My youngest grandson ate his weight in beef. You are a gift that keeps on giving. Much thanks and happy holidays!
I used this method yesterday/ today .. absolutely perfect tenderloin roast. Cooked perfectly. Took a bit longer. About 20 min @ 400 to get to 119. But perfect Thank you
Chef, chef, chef! Everybody wants longer videos!!!! For example, you might have the beef tenderloin videos together. Your personality makes us want to watch. Be redundant. Who cares! New viewers will appreciate it, and regular viewers like to be reminded. I have learned so much from you.
I tried chef's 24 hour dry age technique on a sirloin roast for Christmas dinner and wow what a difference it made. Tender and flavorful all the way though. And that sauce! So easy to prepare and adds so much flavor. I didn't even add any butter and still it tasted delicious. Great tips thank you Jean-Pierre!
I like the little tips you give all the time, like putting the salted meat on a cooling rack for better airflow. Little tips here and there make huge differences in the long run!
"Dare you go, my fren...just a very simple pencils." Haha. I love chef Jean-Pierre. Such an amazingly fun (and funny...sometimes unintentionally) and inspiring individual. I watch these over and over whether I am cooking or not simply because is character cannot be ignored. Not to mention, the man knows how to make the best pencils. "I promise you!" 😆
Chef it would be great to hear any advice you have about looking after/maintaining a good quality cast iron pan! Thanks so much for your continuing work on this comprehensive and top level cooking course! You're the best teacher out there. x
I made a beef tenderloin the first time in a long time. This is probably my 3rd time. I can honestly say the first few times i had no idea what i was doing, but then again i didn't have the internet like i do now. After watching your video, i cooked a perfect tenderloin and i feel like i can tie up anything now.
Nothing puts a smile on my face like a newly posted Jean Pierre video
I love the class.
Every week.
I never miss the show
I’m addicted to Chef Jean-Pierre videos!
agreed... i watch them in the morning with a coffee
@@TheBenlueks 🙌🏼🙌🏼
Guilty
Ahh, Chateaubriand! When my wife and I were engaged fifty-eight years ago we first had Chateaubriand in the Black Forest near Baden-Baden, Germany. After getting married we made it our "go too" anniversary dinner for about four years. And then, we still don't know why, kids started arriving. Good-bye Chateaubriand hello meatballs. Really, Chef J P, you have inspired me to treat my "Sweatie" (I forgot how to spell Sweetie) to a home cooked Chateaubriand dinner this, our fifty-fifth anniversary. Thanks, Chef for your great recipes and your unpretentious, humorous and sooo informative presentations.
Congratulations for your anniversary, sir!
Yes congratulations on your 58 years! I love your comment "Good-bye Chateaubriand hello meatballs" Two dessert for you ! 😄
May you and yours have many more to come. All the best.
Wow! Congratulations! My husband and I celebrate our big 20th wedding anniversary next week. Not with chateaubriand but with steak au poiuvre. 😊
Hi Chef Chateaubriand...I just came across your channel researching how to cook tenderloin beef...I like my meat well done and must videos on cooking tenderloin still looked pink inside. I can't eat it that way... Can I cook it to where it's not pink without it being chewy or dry and if so what temp and for how long?
THIS IS LIKE EARLY CHRISTMAS!!!! Twice a week videos!!! LOVE IT!
The best cut of beef, prepared simply is always a success. The flavour is perfect and the roast will be the most tender beef you’ll ever have.
Best cooking show available. Love it!
My week: Sunday, Monday, Tuesday, Wednesday, JPday, Friday, Saturday. I also found myself buying a lot for beef since I join this channel.
This man is a treasure I'm telling you. I get the same results doing a reverse seer I personally think it's a little easier chef. Just set it rolling at 225 , wait for the IT to hit 115 , Then I take it out, and seer it and put that beautiful crust on it. The extra heat from the searing brings it up to about 125 give or take a few ( at least on my stove ) freaking delicious. Pan sauces are the best.
@Vantharas C Thank you for sharing your technique, it is indeed a perfect one! 😀
You are the best chef on UA-cam. Can't wait for the prime rib show.
If you use the reverse sear technique, can/should you roll the tenderloin in a butter herb mix before putting it in the oven?
Everyone has their own technique and has their spin or variation of a technique. If it works, it works. The obvious keys to a good roast beef tenderloin where you use the entire cut of meat is making sure the meat is cleaned and tied properly and you somehow get the good crust, whatever technique you prefer. You obviously want to make the simple pan sauce from the cooked meat as the sauce is derived from the juices of the meat. Did I miss anything that you wanted to convey in this video, Chef J-P?
I so wanted to reach through the screen and steal a bite of each cut of the tenderloin. I'm willing to bet the folded tied head tastes just as excellent as the Chateaubriand cut. Now you have a beef tenderloin that can feed a family or at least a few Cajuns or growing teenagers. 😉
Cheers!
Dear Chef Jean-Pierre ... such a contribution and artist!
That pan sauce looks divine.
You make me happy every time sir...... Whenever I have a bad day I watch you cooking .
Might have to do a beef wellington video. HA! I never did the tying thing cause I always screwed it up...this is a much easier demonstration. Thank you once again Chef!!!
Roasted beef tenderloin is one of mankind's greatest achievements. I made a Wellington with a center cut, but now I'm determined to do one with the head just to prove a point! As always, wonderful video, Chef JP.
Another Superb Magnifique tutorial Chef Jean-Pierre, I seriously need a bib, my mouth is watering and I'm drooling, each week I am more and more convinced each week that you are the Best Chef alive 😊
🙏🙏🙏😀
What an artistic scientist you are! Precision of technique. Plus, teaching us both how to astutely observe as well as measure (heat). All while constantly encouraging us. "BE NOT AFRAID." Well fear flees when we cling to FAITH.
You're showing us HOW to do so. AND, the method plus accurately copying you equals - Voilá!!!
Thank you for your endless and generous patience, your common sense, vast perspective which marbles your instruction and your humor. When I contemplate hundreds, thousands, millions(?) of times you've done all these preparations I can only say "Ou-la-la!!!"
You are a Blessing for us all. We are grateful, Chef Jean Pierre!
From Sacramento,
France Driscoll
Stay Free.
Remember Eternity.
¡Viva Cristo Rey!
🙏🙏🙏😊
Just discovered him and I'm in love! 💕💕 🤣 His personality with his skills make him irresistible!! I
hey chef, i just moved to the big city with my gf recently. ive never had the opportunity to cook much because my mom took over and wouldn't let me, but since its just us, i have the freedom to cook.
ive been following and watching for a while, so with your help i have cooking ideas, recipes and technique. ive learned a lot of cooking sense from you so thank you. take care.
Awesome to hear 😊
Nothing better than this channel
🙏🙏🙏😀💗
The best who ever do it , thank you chef merci 🔥❤
This may be my first roast not screwed up. Excited. Thanks again, Chef!
This is lifesaver. I impressed my gf’s family and friends. I don’t speak Portuguese but you will know when someone like you if they like you. Thank you for your video
You’re the BEST! Thank you for an informative video! I will be doing this for Christmas.
Simply one of the best meals you can make. Crowd pleaser. Pairs nicely with a Napa Cabernet or Bordeaux.
I really like watching this guy….he makes me happy with his delivery.
Thank you 🙏
Chef I never get tired of watching you at work you are remarkable.
Tenderloin for stew meat! I nearly spit my drink out when I heard that. Mamma Mia. RIP my heart.
You are a very good teacher, and you keep it light and fun!
Not bad, not bad, . I'm Just cooking a bowl of rice for dinner. . .
Love it chef 👍🍻
When the chef said "Well hello friend" it was like he was saying that to me sooo I said "Morning chef" right back
🤣🤣🤣
How can he be talking just to you when he was talking just to me.
@@jimf710 lol
@@jimf710 Don’t know what you mean. I was replying to your message to the chef 🤣
@@laura.j.schembri5165 Replying really to GETTINGEVEN GETTING EVEN. We all think the chef is talking just to us individually.
I just found this channel.The man is amazing.No disrespect but he is like a cartoon.Specially if you don't watch and just listen to him.Love him.:)
“I’m already redundant too often!” LOL 😂 WE LOVE ❤️ YOU CHEF!
Shades of Yogi Berra...too funny! Love him!
I had an English teacher once tell the class:
"When writing a paper, it's very important never to be repetitive, redundant, or to same the same thing twice."
Merci! I am ready for dinner and it's not even noon. Cooked perfectly!
You crack me up and your enthusiasm is unbelievable. What beautiful pieces of tenderloin! No wonder people are lined up for your cooking school!
the best yt channel is back, love ur enthusiasm chef
I am very excited to watch this one!
Again a perfect example how to do things at home. No need for professional kitchen. This is easy at home but as always on the level of a Michellin star. Bravo Chef et merçi beaucoup.
Thank you so much 😊
This is absolutely 💯 beautiful Chef. You are so right about this cut of meat not being stew meat. The cleaning, the prep, the salt marinate, the turning, taking the time to put the love in your food, knowing your equipment, and even knowing the mistakes of others, and the humor of making cooking fun compells me to show gratitude. I can't wait to prepare this for my neighbors at our next cook out and for my family when they come in from out of state. You are truly a master Chef, a wonderful teacher, and a beautiful human being. We need more younger people to learn from you so there will be more beauty in the world in all professions. God bless, Tony
Aaaaaaaaaaaaaaannnd I'm buying beef tenderloin this week. Thank you Chef!
Cooked perfectly and you took all of the fear out of cooking an expensive piece meat properly
Exactly! I remember my grandpa refused to eat beef if it had any kind of pink in it, in fact he'd get physically sick if he ate anything rare.
@@daphnepearce9411 Rare is red in the middle with a cool center. Blue is redder in the middle with a cooler center sometimes just seared. Medium-rare is pink in the middle. Everyone has their preference. I know people who want a cremated steak; well, well done. I'm the direct opposite, I prefer my meat blue and want to taste the myoglobin; the red juice oozing out of blue to rare meat isn't blood, it's the protein fluid used to transport oxygen to muscle tissue that greatly resembles blood.
I had a significant other who had to have hers medium-rare (hot and pink the middle). One time we were at Bally's Steakhouse in Vegas and they brought her steak out to her too rare for her. She didn't demand they make her a new steak. She told the server to have the chef to put it back on the fire a bit longer to get it to a medium-rare to medium. There was no sense wasting a good cut of meat that can easily be fixed by putting it back on the fire or in the oven. It came back and it was perfect for her. We knew it was the same steak as it was the same sized shape steak that was cut in half when was cut in half to test if it was cooked to a medium-rare. I suspect it was a new chef and they were getting their steak orders mixed up. The nice thing about an undercooked steak is that it's typically easy to fix, just heat it up for awhile longer.
Regardless, I tipped the server well as he did a wonderful job salvaging our culinary experience.
First time I made this roast, it turned out perfectly. The easy to follow instructions from cleaning and prepping the beef to roasting it was a success with Family during this holiday season. Thank you thank you Chef!! ❤️
I forgot that it was Thursday, Awesome!
That brought back some memories! I used to hover in the kitchen when mom made a roast so I could suck on the twine when she cut it off lol!
LOL! Your Mom must be a great cook! She even makes twine taste gourmet.
@@sammyjo8109 She was an awesome cook. There would be little bits of the crust stuck to it - it was crazy yummy! (At least to a little kid!)
OMG, I forgot about doing that. It was so good.
I did the same thing!
I bet you a MILLION 💰💰..chef JP is the crazy uncle who gets invited to a party and take over the grill and start cooking😂😂😂. God bless you chef 🙏🏽🙏🏽
You are right! That is exactly what happens!!! Before my first beer I get a set of tongues! 😂
@@ChefJeanPierre 😂😂😂
Beautiful Chef absolutely beautiful.
Thank you for your passion and commitment to delivering wonderful dishes.
I was sad that you didn't eat a slice of your roast with your pansauce, but, I love you for your generosity sharing your gifts with us
I have been buying Tenderloin of Beef and trimming and cooking it just as you have done in your video.. It is the only beef that I like besides a good Prime rib every now and then.. Just want to say thank you for all the great recipes. I find myself watching your videos all day long.. I can't get enough of your great recipes.
Once again you take the mystery out of cooking and simplify it beautifully. I enjoy you passing on your knowledge, love and passion of cooking. You're trully a great Chef as well as an educator. Truly inspiring.
Cheers
Thank you Chef Jean-Pierre ! I followed your video to the letter . I served my wife a perfectly roasted Beef Tenderloin with tarragon & mushroom gravy . She went wild ! Looked at me ,smiled and said ... " I'm keeping you " . lol . Much thanks , I cant believe I did so well . You are amazing Chef !
I was going to do a prime rib this weekend. After watching today's video, beef tenderloin sounds like a better winner. Thanks Chef.
Prime Rib has better flavor...the tenderloin has less flavor but is more tender.
Chef Jean Pierre is an artist, full stop
Thank you--been waiting all week for this! 😋😉And thank you for the explanation about the redistribution of the juices--wasn't aware of this. God bless! ✝💓
Chef I’d burn my lips drinking the sauce from the pan Alone!!! This is elegance on display Sir!!! Thanks for taking away my anxiety over this pricey cut!!!
I'd actually LOVE to see a video of you testing the various sous vide machines and getting your thoughts on them!
I just watched your video on how to clean and tie the tenderloin, and then I watched this again.
DEFINITELY cooking this for Christmas dinner. I know it's gonna be wonderful!
I am so glad you showed us start to finish the perfect way to prepare out whole filets of beef. Thank You so much! You are my chef premier!❤️
Thank you Linda! 😄
This looks so good. I've used a slow cooker in the past, but I can't wait to try this method
Thanks so much Chef
Best filet I ever had was a take-home meal kit from Alinea in Chicago. They sent me a sous vide cooked filet mignon cooked to a perfect medium rare, all I had to do was cook a crust on all the sides and warm up the pepper sauce they sent me. Delicious. The second best steak I ever had was when I followed your steak au poivre recipe!
I am indeed in great company 😊
@@ChefJeanPierre always gracious with sincere good humor. 💋
Thanks for the tips chef, can’t wait for that gumbo video ;)
I subscribe to many cooking channels, but Chef Jean is my favourite
As I’m watching this I’m eating lamb chops that I made in my cast iron grill pan, with garlic and rosemary, delicious.
Thank you chef for making my cooking skills better.
I’ll have to make these beautiful tenderloin pieces. I like mine cooked longer though, med well.
Med well using this method will be awesome and still juicy! 😀
I love this guy! He is so good and shows the real world in the kitchen!!!
I think this is one of the best channels on UA-cam. Fantastic technique. Keep going
I've learned so much from this guy. Great chef!
Just finished Christmas dinner using this method of cooking tenderloin. Everyone raved about the tender, juicy meat. I will use this method from now on when cooking tenderloin. The "simple pan sauce" was a big hit, too!
I like when he says "hello there friends" with so much excitement because it makes me feel like I actually have friends.
Thank you 🙏 😊
ALWAYS LOOK FORWARD TO THURSDAYS TO SEE MY FAVORITE CHEF !!!
Every video is a joy. There is one thing I don't understand, though. Who are the 5 or 6 clowns that always give a thumbs down? It must be lonely for them, while sitting in their mother's basement, criticizing people for things they themselves are incapable of doing.
Thank you Ron! No matter what you do someone somewhere is not going to like it! One guy last week wrote a comment on the Perfect Steak video "This look gross, thumbs down meat should never be cooked rare, you may as well not cook at all" So instead of responding I just delete it. 🤣
There are "haters" everywhere - I ignore them (although I sometime feel like responding...but I don't)! Do they really think we care what they think?
@@cecilerudis4610 Those that can, do. Those that can't, become critics (self-appointed). Where are their 400,000 subscribers?
One Christmas, my husband and I plotted the temperature of our prime rib roast via an oven thermometer. The roast temperature climbed gradually for the first 90 minutes...THEN ...a dramatic temperature climb. We remove the roast at 105'F, let it rest covered with aluminum foil for 20 minutes. The internal temperature continues to climb to approximately 115'F to 118'F. A perfect rare roast....medium pieces can be located towards the smaller, outside ends.
I've made tenderloin a million times (sometimes not so successfully....lol) and still today I learned something. It was perfect!
Jean-Pierre is a wonderful perfect chef. He teaches every single detail how to make a perfect dishes 😋
I just prepared this last night and they turned our beautiful! I was worried I didn't have the head tied quite right, but both the head and tail cooked beautifully. The pan sauce...Amazing! I even served this with your potatoes fondant. A hit! Thank you Chef!
What a great video! Thank you so much for helping a novice understand the process! I have one in the frig to clean and then prepare 😊🎉I'm never sure how much of seasonings to add. How do you figure out how much to add? For the pan sauce, I heard tarragon buy that was at the end, right? Was there any other seasonings besides salt and pepper in the pan sauce?
Good afternoon Chef 😊... You taught me how to prepare a roast now teach me how to cook it 😋 Thank you for sharing this 😀 😊
You made this video just like you said you would, thanks!
Yes, this for Christmas 🎅 "that guy right there " 😂
The pan sauce looks as good as the roast, and the roast looked great. All about that sear. My wife can take a eye of the round in a covered pot with some seasoned liquid and make one of the best roast you’ll ever have. But she sears it really good first. Not to mention the kitchen smells like heaven. Throw in some carrots and potatoes, what a meal. You know, just realized how lucky I am.
Thanks for watching👍😋
Great tip on breaking the tenderloin down into 3 parts. I've always cooked the whole tenderloin tying the tail up. It results in uneven cooking where the tail end comes out medium and the head end comes out rare. It does work if I'm cooking for 8 - 10 people where some like it rare and some like it medium. Next one I do will be split up and cooked for different times like you just did, JP. Funny, I do the pan sauce the same exact way, but my wife loves mushrooms so I always saute a bunch of cremini mushrooms to go along with it.
Happy wife Happy life! 😀
@@ChefJeanPierre - I wish! She's only happy when she's miserable. 🤣
🤣🤣🤣
I’m writing u from my heart! Thanks to u Chef John Pierre, my Xmas dinner was divine! I ordered a whole “trimmed” tenderloin and when my husband brought it home it was anything but. I panicked but cleaned/tied it like I learned on ur videos and followed ur instructions to the letter. The end result? Restaurant quality rare to med rare beautiful tenderloin u cld cut with a fork!! My quests were impressed, so was I!
Thank you for your entertaining and informative videos, Chef! Merry Christmas!🎄
Your devout follower,
Lee Taylor💋
Xmas dinner 2022. Thank you Chef. We followed your videos of 'how to trim the whole tenderloin', 'how to perfectly roast a beef tenderloin', 'how to cook the perfect steak' and 'how to make homemade broth' and it was, as you always say, "a-mazing!" While making the pan sauce your words 'reduce, reduce, reduce' were like a mantra in my head. There was nothing left of two entire tenderloins. My youngest grandson ate his weight in beef.
You are a gift that keeps on giving. Much thanks and happy holidays!
TRIED YOUR RECIPE WITH A MOOSE LOIN. BUT COOKED TI 140. WAS AAAAAMMMASING. THANK YOU!!!!!
Once again your redundant by presenting an excellent show. Learn something new every time. Learning at least for me requires repetition.
I used this method yesterday/ today .. absolutely perfect tenderloin roast. Cooked perfectly. Took a bit longer. About 20 min @ 400 to get to 119. But perfect Thank you
Chef JP, You are the best Teacher I have ever seen!!!
The way you Explain everything is Spot on 👌😉👍
Chef, chef, chef! Everybody wants longer videos!!!! For example, you might have the beef tenderloin videos together. Your personality makes us want to watch. Be redundant. Who cares! New viewers will appreciate it, and regular viewers like to be reminded. I have learned so much from you.
Hi Chef. How aye you doing today? I love listening to you cook.
I tried chef's 24 hour dry age technique on a sirloin roast for Christmas dinner and wow what a difference it made. Tender and flavorful all the way though. And that sauce! So easy to prepare and adds so much flavor. I didn't even add any butter and still it tasted delicious. Great tips thank you Jean-Pierre!
I like the little tips you give all the time, like putting the salted meat on a cooling rack for better airflow. Little tips here and there make huge differences in the long run!
I agree it's all about the little tips!
I learn so so much from you!
Thanks Jean-Pierre, you always make my week better.
I bet this would make awesome French dip sandwiches the next day!
You better believe it did!!! 😋😋😋👍
Thank you for a fantastic show!❤️
"Dare you go, my fren...just a very simple pencils." Haha. I love chef Jean-Pierre. Such an amazingly fun (and funny...sometimes unintentionally) and inspiring individual. I watch these over and over whether I am cooking or not simply because is character cannot be ignored.
Not to mention, the man knows how to make the best pencils. "I promise you!" 😆
Merci beaucoup pour les bons conseils! Nous nous sommes régalés ce soir!!
🙏🙏🙏❤️
Thank you , Jean Pierre.
My mouth is watering and my stomach is aching. Those tenderloins look heavenly 😋
Pure genius, as always from our favorite chef, Jean-Pierre!
Chef it would be great to hear any advice you have about looking after/maintaining a good quality cast iron pan! Thanks so much for your continuing work on this comprehensive and top level cooking course! You're the best teacher out there. x
YUMMMMMMM
I am so going to try this recipe....it looks delish !!!!!
The great thing about your shows is you teach how to cook not just how to assemble a lot of ingredients.
I’m glad you did one with the chateau. Truly a classic.
Thank you Joe! 😄
@@ChefJeanPierre You are very welcome JP!!
My god, to be born into his family.... holiday meals must be out of this world
Are you kidding? He does it for a living. It's the last way he wants to spend his
holidays. They have Martha Stewart frozen dinners from Walmart.
No way the list of request is a mile long, no frozen food for us!!! 😀😋
I made a beef tenderloin the first time in a long time. This is probably my 3rd time. I can honestly say the first few times i had no idea what i was doing, but then again i didn't have the internet like i do now. After watching your video, i cooked a perfect tenderloin and i feel like i can tie up anything now.