Dear Sam, greetings from South Africa! I came across your cooking channel a few weeks ago and I have to say it is engrossing, not just the amazing food you make, but your personality and banter with Max and the camera make it that much more real and enjoyable! I've never been confident in the kitchen, but watching your videos has given me the courage to try and I have to say THANK YOU! PLEASE keep them coming while I catch up on all your previous videos! AMAZING!
I bought my tenderloin and had no clue how to cook it. I followed your directions exactly which I am SUPER GRATEFUL because I would never have known to trim it. My tenderloin came out PERFECTLY, and everyone said it was the best meat they had ever eaten. It was super tender and juicy. I didn’t know what to do with the “chain” and stuff I cut off, so I grilled them and fed them to the dogs. 😄
When it comes to tenderloin, i have difficulty noticing any real difference between select, choice or prime. I think for that cut, it doesn't matter as much. But for Ribeyes, ny strip, short ribs, etc.., yeah, prime is awesome.
too funny, i did the exact same thing, quit 8 years ago now but balloon'd in the first 3 months. quit smoking cigarettes but ended up smoking twice as much pot lol
For Mother’s Day this year I cooked one of these and followed your directions, from trimming to cooking, with the exception that I let the meat marinade in the sauce for 3 days. My family ate it and LOVED it. My wife (who does not give out compliments a lot) made some very sweet compliments. Thank you and your staff. I have learned so much from you. I would love to just sit in your backyard to smell the stuff that you put on that grill and flat-top. Thanks again. Blessings, Sean (the PI guy)
Sam, I have dreamed for years of grilling a whole tenderloin but lacked the confidence to take a chance on ruining such an expensive piece of meat. That is, until I saw your VLOG. This past Sunday I followed your instructions to the letter and took a chance. OMGosh! What an amazing steak! I will never grill a tenderloin individually as I've done in the past. Thanks for this vlog, and for all the others. Your cooking skills are truly an inspiration and I, for one, am eternally grateful! Please don't stop what you're doing!
Sam - as usual 5/5 stars!Made this for the family Christmas dinner - Chicago has crazy cold weather for 2022 (feels like close to zero F), so used the mustard rub and baked in the oven for 35 minutes at 450 F. Amazing. The beef tenderloin was fantastic (added some sprigs of fresh Rosemary) and everyone also loved the sauce you provided. For sides we had mashed potatoes and roasted asparagus in the oven for the last 20 mins. Thank you!!!
You should one day invite those gardeners into an episode and treat them to a badass snack and maybe a nice cocktail. I’m sure it make a hilarious segment. Keep kicking ass, my dude!
@Mr.Trolls McGee yes, once a month or so. Special dinner at least once a month with family or friends. Life is short might as well eat well and enjoy it
@Mr.Trolls McGee nope, not lies, just regular life. Judging by your name you are a miserable person anyway so have fun being alone and I will continue to live life to the fullest
Mr.Trolls McGee just Bc your broke af and can’t afford this cut doesnt mean everyone is like you 😂 if no one bought it why would they be selling it 😂 😂 you’re dumb af
Boy I needed this today. I’m laying here recovering from surgery, found this channel and can’t stop watching! After watching this video I can’t wait until I can get to my grill now. The landscapers in the background; the reaction had me in tears laughing. I loved it. This is the most down to earth cooking channel and production. F-ing Perfect.
Dude, seriously this is one of the most enjoyable cooking episodes of anything I've ever watched. I watched it around 5 years ago (a few times), it came up again in my feed and I watched it again today because I remembered enjoying it so much! And that filet made my mouth water again. Freaking awesome.
As an ADHDer and aspiring BBQer, this video/channel hits the sweet spot. I’ve done a few tenderloins from Costco, but always after trimming and as steaks. My future is bright because of you.
@@shartazokhan1043 More like Invest into Wild Bison. Original count in the America was 20 Million heads. At 1800 lb each / 100 lb per person The Americas would have had 350 Million people, Plus their population count of 100 million on top puts them at 450 Million total. 20 Million x 18 = 350 Million + 100 Million person population. Why that matter? Considering the World population was only hmm,,,, 400 Million i the 1500s? If the Indigenous decided to triple their population for World donimation, I dont know, I think they could have done it.
The gardeners just over the fence next door, are there to remind of the peaceful bliss that is suburbia. Super awesome when you've just sat outside to enjoy some natural surroundings, read a book, eat a meal. Bonus points apply for early on a Sunday morning when you haven't quite fully woken up yet.
FINALLY...a cook who doesn't use Fn olive oil on everything. I see everyone use it in recipes that call for an oil, and scream "WHY USE AN OIL THAT IMPARTS FLAVOR??" They use it to fry with...brush it on a steak before grilling, I always get this sense of snobbery and "Whole Foods Crowd" elitism..."canola oil, how boerish." New subscriber, find you to be so damned refreshing, real, AND informative. Thanks!
I get your point, but learning your oils is really important to great cooking. Stay away from the seed oils, they will kill you, Not kidding. His use of avocado oil is a good choice it’s stable under high heat. Coconut oil, butter, and yes good olive oil are all good choices for various uses.
@@THEORIGINATOR83 i thought the same thing. but Max is smart he probably asked, the gardeners probably gave the "we get there when we get there". their work is weather dependent.
this was truly an incredible meal. My family couldnt stop raving how incredible it was. So tender, so juicy and cooked perfect. Thanks Sam....You rock!!!!
Eventually, if I live long enough, I intend to make "everything that you make!" It all just looks better than anything I've ever made or seen in the restaurants that I can afford. You rock!
Best recipe ever. It hits what I need for “Simple” S-simple, i - minimal ingredients, m - manageable, easy, p - plentiful flavor, l - limited time, fast, and finally; e - exquisite! What else can one say - nothing! Well done! Use it regularly now!
I love your content! It's honestly damn near perfect. The only problem is that your videos are a bit too quiet compared to other videos on UA-cam. I'd be so happy if you cranked the volume up a tiny bit while editing / recording the videos, so I don't have to turn my speakers up every time I'm watching one of your videos :D
I'm making this comment three years after this first appeared. I never get tired of watching and learning from Sam Zien. I think if you studied, took notes and studied them, stole all of his techniques, tips, recipes and procedures, you'd make a helluva chef without going to Culinary School and paying thousands of dollars. You may have to start low but with this guy, you're definitely going places. Where Gordon Ramsey is an arrogant ass, Sam is clever and funny, a better educator and has amazing ideas. Studying Sam, you're really backseat to no one! Love you, Sam. You da bomb!
I don’t know why I just now found your channel today, when I love cooking as much as you do and I’m always on YT researching cooking methods and different recipes? Anyways, this made me subscribe instantly lol. I like creating my own version of recipes, but this one I’m going to follow almost exactly (besides the amount of horseradish you used lol). Got me drooling over here haha 🤤
I MADE THIS!!! My wife and I own a small business and every Wednesday we cook lunch for the guys. I thought that this would be a special treat. HOLY COW! AMAZING! OFF THE HOOK! A few words of advice for all of our friends out there. LP Gas Grills will probably not get hot enough to properly sear the meat. I think that Sam has a natural gas grill and a lot better quality grill. I loaded up my weber charcoal grill for the searing and then moved them to the gas grill for the baking part. We cooked 4 beef tenderloins, fed 16 people. I agree about the Avocado Oil. Been using it for a while now. Never did like the taste that the Olive Oil added to my meats.
Sam, you are the man. I did a tenderloin today for Super Bowl party. I’m pretty accomplished when it comes to brisket, and other traditional Texas barbecue staples where I’ve entertained large parties including 500 lbs of brisket and tri-tip for F1 race party here in Austin. But I’ve always winged it on tenderloin. But today I tried your mustard rub ingredients to the “T”. I also made your horseradish sauce. Instead of using my Lynx gas grill, I used my 25 year old offset smoker. Using pecan, yep real pecan splits, I made a super hot coal bed and seared the tenderloin on direct heat since my firebox has a lid and grille which some call a cowboy grill. Then I moved it to the offset side that had a temperature of about 300F keeping the fire hot with clean smoke. Almost fucked up because internal temp shot up quickly and I missed getting off the pit before reaching 130F. Was 132F average across the tenderloin. Didn’t give up. Immediately wrapped in butcher paper and then aluminum foil. Where it rested about 45 min between loading the car and arriving to the party. I was worried it would be overdone but it came out perfect and juicy nice pinkish red throughout with great grill marks. So I’m fucked now and it’s all your fault! Everyone, and these folks are foodies who are super critical, said it was the best tenderloin they ever had and I’m now the dedicated tenderloin cook going forward. Thanks for making me a barbecue legend today. David
I did this for my family for Christmas dinner 2 years ago. Instant tradition. Amazing recipe. Get a really good quality piece of meat and you will bring joy to the world
#NotiSquad! SAM! Can y’all do an episode on sauces?? I am a GREAT cook, but sauces give me a hard time! Pan sauce, alfredo, bernaise, nicoise, etc etc etc!! I need to E L E V A T E my sauce game!! I know your episodes are mainly full dishes, but this would be so helpful!
You know, I had no intention on staying the full 30 minutes when I saw that time. I ended up watching you eat the filet crostini after being glued through the entire episode.
I did this yesterday for a group of 6. Nothing but rave reviews! I seared it as in the video but used a spit for the cooking. Fun to do and great result.
You just soak your string in water 💦 first, there's moisture in the meat 🥩 don't worry about it. You are a brilliant cook. One of the best i have ever seen. Well done to you.
I've done a whole Ribeye loin before but not just the tenderloin. I ended up cutting it into steaks, but I really like the idea of thinly slicing the meat and serving it like this. Thanks for sharing!
Dear Sam, greetings from South Africa!
I came across your cooking channel a few weeks ago and I have to say it is engrossing, not just the amazing food you make, but your personality and banter with Max and the camera make it that much more real and enjoyable! I've never been confident in the kitchen, but watching your videos has given me the courage to try and I have to say THANK YOU! PLEASE keep them coming while I catch up on all your previous videos! AMAZING!
Perfect balance of Humor, learning, and “watching efficiency”! Great camera work and editing too. Thank you!!
What kind of watch is that?
Great!!
I bought my tenderloin and had no clue how to cook it. I followed your directions exactly which I am SUPER GRATEFUL because I would never have known to trim it. My tenderloin came out PERFECTLY, and everyone said it was the best meat they had ever eaten. It was super tender and juicy. I didn’t know what to do with the “chain” and stuff I cut off, so I grilled them and fed them to the dogs. 😄
Great idea!!
My dogs loved it too! I spoil them rotten!
I was going to give you shit for feeding it to the dogs, but then I realised I'd probably do the same for my cats. Spoiled rotten fur babies!
I make steak bites out of the chain. Great appy
NOOO the chain is the GREATEST thing to make cheese steak out of! that's info straight from Alton Brown!
I love the videos when Sam gets to be himself, goofy and straight up with us. thanks guys for the video
You’re the best cook on UA-cam
Thank you and max for all the effort you put in making these videos
Oumaima H sheesh the best thou lol
Cellytyree I personally think he is
i'm stuck between babish, and sam. sometimes i throw in some USAC. but imo sam is def top five for me.
Oumaima H San and Ballistic BBQ should get together for a collaboration...both in San Diego and both do a great job
@Mr.Trolls McGee dont argue with a subjective statement that really makes you look like the dumbass
Maybe my favorite video, so far! I love the progression from package to plate, including alternate recipes, along the way... Thanks, Sam & Max!
This was one of the best instructional food videos I've ever seen. Thank you!!!!!
Thanks!
Sam is just the absolute cooking God at this point. Let’s be honest
I made this a year ago today for youngest son’s birthday. He asked me to make it again! It is freaking awesome! Thanks Sam!
I love the running commentary that you provide in the process of cooking. You are not boring.
Trimming your own gorgeous cut of Prime is a labor of love.
Dude Honestly I love how simplified your recipes are. Thats a big factor for me is how simple it is to make matters to me alot.
Thankx for recipe!
When it comes to tenderloin, i have difficulty noticing any real difference between select, choice or prime. I think for that cut, it doesn't matter as much. But for Ribeyes, ny strip, short ribs, etc.., yeah, prime is awesome.
Primes better lol
If you really think that.... Your taste buds need adjustment
I found this channel around the same time I quit smoking.
3 months and 20lbs later here i am.
Thanks Sam.
Good for you man!
20lbs up or down? :D
@@dodo3441 more than likely 20 lb of by the way he said it
too funny, i did the exact same thing, quit 8 years ago now but balloon'd in the first 3 months. quit smoking cigarettes but ended up smoking twice as much pot lol
Never quit smoking.
For Mother’s Day this year I cooked one of these and followed your directions, from trimming to cooking, with the exception that I let the meat marinade in the sauce for 3 days. My family ate it and LOVED it. My wife (who does not give out compliments a lot) made some very sweet compliments.
Thank you and your staff. I have learned so much from you. I would love to just sit in your backyard to smell the stuff that you put on that grill and flat-top.
Thanks again.
Blessings, Sean (the PI guy)
Dude, you HAVE to have the gardeners over for a bite.
Astro too
stop tripping about the gardeners. the noise isn't as bad as you think
@@KMan420SH he clearly said he has to have them over to eat. Smh
I strongly agree.
The gardners are just jealous (understandably) and they try to piss you off by close to trimming your earhair 🤣
Sam, I have dreamed for years of grilling a whole tenderloin but lacked the confidence to take a chance on ruining such an expensive piece of meat. That is, until I saw your VLOG. This past Sunday I followed your instructions to the letter and took a chance. OMGosh! What an amazing steak! I will never grill a tenderloin individually as I've done in the past. Thanks for this vlog, and for all the others. Your cooking skills are truly an inspiration and I, for one, am eternally grateful! Please don't stop what you're doing!
“Dude amazing piece of meat” and “I can’t wait to get that in my mouth” best Sam quotes around
lol
🤣😂
Sam - as usual 5/5 stars!Made this for the family Christmas dinner - Chicago has crazy cold weather for 2022 (feels like close to zero F), so used the mustard rub and baked in the oven for 35 minutes at 450 F. Amazing. The beef tenderloin was fantastic (added some sprigs of fresh Rosemary) and everyone also loved the sauce you provided.
For sides we had mashed potatoes and roasted asparagus in the oven for the last 20 mins. Thank you!!!
You should one day invite those gardeners into an episode and treat them to a badass snack and maybe a nice cocktail. I’m sure it make a hilarious segment. Keep kicking ass, my dude!
I 2nd that!
Shared video with wife, and sent her to Costco. making this tonight to start my vacation. Love you Sam!
Made this one on the weekend with home made Sour Creme and Siracha Mayo ! Unbelievable taste and spice combo ! Thank you Sam
I trimmed a lot of tenderloins at the meat market and you did it exactly the same way. Nice job!
I use to spend Thursday afternoons cutting up a case of tenderloins, a case of New York strip loins, a case of ribeye rolls
This is EXACTLY what I needed to set the weekend off right! Off to Costco! 🚙💨💨💨
Thanks❤️
@Mr.Trolls McGee yes, once a month or so. Special dinner at least once a month with family or friends. Life is short might as well eat well and enjoy it
@Mr.Trolls McGee nope, not lies, just regular life. Judging by your name you are a miserable person anyway so have fun being alone and I will continue to live life to the fullest
Mr.Trolls McGee just Bc your broke af and can’t afford this cut doesnt mean everyone is like you 😂 if no one bought it why would they be selling it 😂 😂 you’re dumb af
Tbone 72 86 R look at this troll McGee kids playlists 😂
@@duck384 yeah I did, it made me laugh 😂
He’s such great entertainment. Love hearing him talk even if it’s about nothing lol
The last 2 minutes were awesome! You guys rock!
Another Great Video Sam, Cant Wait to Make this!! I love when you Yell at the landscapers!! LOL
Boy I needed this today. I’m laying here recovering from surgery, found this channel and can’t stop watching! After watching this video I can’t wait until I can get to my grill now. The landscapers in the background; the reaction had me in tears laughing. I loved it. This is the most down to earth cooking channel and production. F-ing Perfect.
Sam and the guys are fuckin awesome lol. Hope your recovery is going well 👍
I started watching about a month ago and can’t stop. Thx for the great content! Keep it up!
Dude, seriously this is one of the most enjoyable cooking episodes of anything I've ever watched. I watched it around 5 years ago (a few times), it came up again in my feed and I watched it again today because I remembered enjoying it so much! And that filet made my mouth water again. Freaking awesome.
My absolute favorite! I bought one of these just before the self isolation. A man's gotta eat!
As an ADHDer and aspiring BBQer, this video/channel hits the sweet spot. I’ve done a few tenderloins from Costco, but always after trimming and as steaks. My future is bright because of you.
10:55 XD
If you want to try something that in my view is better than beef, try wild bison.
But be ready it cost way more!
@@shartazokhan1043
More like Invest into Wild Bison.
Original count in the America was
20 Million heads.
At 1800 lb each / 100 lb per person
The Americas would have had 350 Million people, Plus their population count of 100 million on top puts them at 450 Million total.
20 Million x 18 = 350 Million +
100 Million person population.
Why that matter?
Considering the World population was only hmm,,,, 400 Million i the 1500s?
If the Indigenous decided to triple their population for World donimation, I dont know, I think they could have done it.
@@RBYW1234 f
@@tarmac1697 f
The gardeners just over the fence next door, are there to remind of the peaceful bliss that is suburbia. Super awesome when you've just sat outside to enjoy some natural surroundings, read a book, eat a meal. Bonus points apply for early on a Sunday morning when you haven't quite fully woken up yet.
FINALLY...a cook who doesn't use Fn olive oil on everything. I see everyone use it in recipes that call for an oil, and scream "WHY USE AN OIL THAT IMPARTS FLAVOR??" They use it to fry
with...brush it on a steak before grilling, I always get this sense of snobbery and "Whole Foods Crowd" elitism..."canola oil, how boerish." New subscriber, find you to be so damned
refreshing, real, AND informative. Thanks!
I get your point, but learning your oils is really important to great cooking. Stay away from the seed oils, they will kill you, Not kidding. His use of avocado oil is a good choice it’s stable under high heat. Coconut oil, butter, and yes good olive oil are all good choices for various uses.
Olive oil actually is one of the worst to fry with because of its low smoking temp
"Let me live ignorantly mannn" 😂😂😂 get that on a shirt! Thank you for not being boring on the running commentary 👍
First time I’ve ever seen you or your videos and I cannot stop laughing. Your sarcasm and humor is hysterical.
Thanks Sam. I have bought and prepared many whole filet while out ice fishing with family and friends. you have given me new ideas
Sam should make a gourmet snack for the gardeners and actually bring it to the gardeners, they’d love it.
"Can you imagine passing around a tray of these when your friends are over?" No. There's no way the degenerates I hang out with deserve that.
Lmao facts
Friends?
LOL!! That was funny!
Hilarious 😂
Lmao
Sam right before penetration:
“Let me get the neutral oil!” 😂
I mean you can't use extra VIRGIN olive oil now can you
You really are a dumbass.
aaaaaand, we fuck
@@Scohill This is an amazing comment
@@renevious That had me rolling hahaha
Made this today for my dad, he loved it and he’s a big fan :) it was perfect, thanks Sam!
I swear you are the Tony Stark of the UA-cam cooking channel really the 🐐
Terrence Long really dude, right after endgame? I know you’re paying him a compliment, but damn, he better not die now. 😩
TXP9 noooooo don’t think of it like that think good times lol
Binging with babish?
@@imspiffy naw babish is the bruce banner
Tony hawks
this week on Sam vs the Gardeners... Sam makes a boss steak while the Gardeners drown out Astro
Why not just ask the neighbors the gardeners schedule and don't film when they're working?
@@THEORIGINATOR83 i thought the same thing. but Max is smart he probably asked, the gardeners probably gave the "we get there when we get there". their work is weather dependent.
Sam, you're my favorite cooking youtuber. Great content and you make me so hungry all the time.
Had this for the first time on holiday in the Dominican Republic. You have reminded me to go and make it. Summer is coming in the UK. Thanks and best.
i am loving the daily uploads, my favourite thing to look forward to.
Dude I love this channel. I love to cook like you do. Getting inspired for the weekend …. Keep it up buddy
"I can't hear you over the gardeners."
*****crying*****
OMG! I almost fell out of my chair laughing!
Bro me too!
He’s such a personality. His kids must love having him as a dad. I’ve always wondered how to cook one of these and now I know.
*Sam:* Makes cooking videos
*Gardeners next door:* I'm about to end this man's whole career
Original comment. Congratulations
@Michael oh, you mean the same tired joke Sam goes on about? It's funny, get happy.
*Sam:* Cuts baguette
*regular cutting knife:* I’m about to end this mans whole career
😂😂😂
this was truly an incredible meal. My family couldnt stop raving how incredible it was. So tender, so juicy and cooked perfect. Thanks Sam....You rock!!!!
Great recipe, I would add some green onions to compliment your micro greens for the final touch
Hello for New Zealand. I love the passion for food and the side serve of humor. Keep up the good work. Love it.
Eventually, if I live long enough, I intend to make "everything that you make!" It all just looks better than anything I've ever made or seen in the restaurants that I can afford. You rock!
That looks amazing! Sound delicious. I know whats for Christmas Dinner!
Sam the chef , your the best teacher , cook , actor ever ! Thanks for sharing your experience with me 😊
Best recipe ever. It hits what I need for “Simple” S-simple, i - minimal ingredients, m - manageable, easy, p - plentiful flavor, l - limited time, fast, and finally; e - exquisite! What else can one say - nothing! Well done! Use it regularly now!
This was absolutely insane awesome love this guy great job made me watering at the mouth 👏
This is the best comedy channel ever. I’m about to become a gardener and move to California.
The string will be ok, I've used it for years grilling pork tenderloin.
Ive used your advice on marinade and many things you have helped me
I love your content! It's honestly damn near perfect.
The only problem is that your videos are a bit too quiet compared to other videos on UA-cam.
I'd be so happy if you cranked the volume up a tiny bit while editing / recording the videos, so I don't have to turn my speakers up every time I'm watching one of your videos :D
Not to mention getting blown away when the ads start.
I hate food shows but could not not watch this. YOU ROCK!
Sam, 20 minutes ago I ate a giant dry aged entrecotê and after I’ve watched this I am hungry again...Thanks😄greetings from Germany
Jonas Gabriel Wei geht es dir
I have used the technique 5 or 6 times and the steak is always great. Thanks for the useful video as it does help A LOT.
Do you remember what temp your grill was for the finish? I really don’t want to mess up this 70$ piece of meat
Really enjoyed that! I'd grill up "the Chain" and some of the fat. Take that baggette and make a French dip. Outragious!
I was thinking the same thing! Smoked fat us da bomb!
This surely is the best steak ever I wil watch this video over and over... *THANKS SAM* ...😋😋😋😋😋
Try watching Guga Foods .
Ricardo Cuatanto guga is the worst man
@@frankwilliams5802 U say that because u vegan?
Ricardo Cuatanto no I say it because his steaks me no likey
Did anyone else hear the stomach gurgle at 28:24
Omg the end has me dying 😂😭💀💀
Thanks man. I am doing this today. I appreciate the lesson and laughter!
I'm making this comment three years after this first appeared. I never get tired of watching and learning from Sam Zien. I think if you studied, took notes and studied them, stole all of his techniques, tips, recipes and procedures, you'd make a helluva chef without going to Culinary School and paying thousands of dollars. You may have to start low but with this guy, you're definitely going places. Where Gordon Ramsey is an arrogant ass, Sam is clever and funny, a better educator and has amazing ideas. Studying Sam, you're really backseat to no one! Love you, Sam. You da bomb!
I don’t know why I just now found your channel today, when I love cooking as much as you do and I’m always on YT researching cooking methods and different recipes? Anyways, this made me subscribe instantly lol. I like creating my own version of recipes, but this one I’m going to follow almost exactly (besides the amount of horseradish you used lol). Got me drooling over here haha 🤤
Yo where did you those salt & pepper mill.. I've been looking around for some nice ones that are that big. Please let me know I got to have them!!
I MADE THIS!!! My wife and I own a small business and every Wednesday we cook lunch for the guys. I thought that this would be a special treat. HOLY COW! AMAZING! OFF THE HOOK! A few words of advice for all of our friends out there. LP Gas Grills will probably not get hot enough to properly sear the meat. I think that Sam has a natural gas grill and a lot better quality grill. I loaded up my weber charcoal grill for the searing and then moved them to the gas grill for the baking part. We cooked 4 beef tenderloins, fed 16 people. I agree about the Avocado Oil. Been using it for a while now. Never did like the taste that the Olive Oil added to my meats.
Wait, you only fed 16 people with 4 beef tenderloins??? I feed my family of 5 with one for three meals!
Sam, you are the man. I did a tenderloin today for Super Bowl party. I’m pretty accomplished when it comes to brisket, and other traditional Texas barbecue staples where I’ve entertained large parties including 500 lbs of brisket and tri-tip for F1 race party here in Austin. But I’ve always winged it on tenderloin. But today I tried your mustard rub ingredients to the “T”. I also made your horseradish sauce. Instead of using my Lynx gas grill, I used my 25 year old offset smoker. Using pecan, yep real pecan splits, I made a super hot coal bed and seared the tenderloin on direct heat since my firebox has a lid and grille which some call a cowboy grill. Then I moved it to the offset side that had a temperature of about 300F keeping the fire hot with clean smoke. Almost fucked up because internal temp shot up quickly and I missed getting off the pit before reaching 130F. Was 132F average across the tenderloin. Didn’t give up. Immediately wrapped in butcher paper and then aluminum foil. Where it rested about 45 min between loading the car and arriving to the party.
I was worried it would be overdone but it came out perfect and juicy nice pinkish red throughout with great grill marks.
So I’m fucked now and it’s all your fault! Everyone, and these folks are foodies who are super critical, said it was the best tenderloin they ever had and I’m now the dedicated tenderloin cook going forward. Thanks for making me a barbecue legend today.
David
Dude how did I not find this channel until yesterday, dying
nbwatki welcome to the #samsquad
bruh i just found it lol
@@jonathancrawford1838 Same here🤣🤣🤣🤣🤣
@@streaydog019 Me too.. Where the heck has Sam been hiding... at least in the UK Not found his stuff until yesterday now I'm binging
I find this channel a few days ago and have been binging.
First time ever watching this channel, i freaking LOVE this guy. Awesome cook and no politically correct B.S. Subscribed and will watch all the time.
Hilarious 😂! Love the neighbors lawn guys ! Your the greatest Sam ! Love the steak recipe
I did this for my family for Christmas dinner 2 years ago. Instant tradition. Amazing recipe. Get a really good quality piece of meat and you will bring joy to the world
Your reaction everytime you take a bite 😂 😂 😂 😂 😂 😂 😂
You're just the best 💯💯💯💯👌🏾👌🏾👌🏾
I know right! His eyes close, arms out, hands up
@@TheKrazedstang yeah 😁 😁 😁 😁
I just love him
#NotiSquad!
SAM!
Can y’all do an episode on sauces?? I am a GREAT cook, but sauces give me a hard time!
Pan sauce, alfredo, bernaise, nicoise, etc etc etc!! I need to E L E V A T E my sauce game!!
I know your episodes are mainly full dishes, but this would be so helpful!
Joseph Casey Excellent idea. We all need sauce game. Sam please HELP !
*Sam lowkey lives next to some extreme gardening enthusiasts*
seriously, how much lawn do those people have that it seems like they are there all the time! ^_^
Hahahahaha
Tanya H. Have you seems house/yard? His neighbors probably have acres of elaborate gardens and stuff 😂
That's cali for ya. Might have the smallest yard ever but ya gotta have the gardeners over keeping that's small plot of land "beautiful."
I’ve made a lot of Sam’s recipes, but I’ve never seen my wife eat the leftover scraps on the cutting board. This one was incredible!
Chimichuri sauce would be perfect on that filet.
My man is the ultimate ADHD, ADD, OCD, Dry Humor, Sarcastic, Optimistic grill master. This guy gets me.
"Just let me live ignorantly man" is a tee shirt I'd pay double for.
One of my fave videos you've done!!! Thank you Sam!
You know, I had no intention on staying the full 30 minutes when I saw that time. I ended up watching you eat the filet crostini after being glued through the entire episode.
Sam is a National Treasure and that filet looked incredible. I want it.
He is a Canadian national treasure!
Do a collab with Gordon Ramsay plz. I would love to see you two interacting in the kitchen and cursing like sailors. 😂
that would be a disaster
two alphas is one too much
Gordon would eat him alive 😂
😂😂😂😂😂
Gordon will kill our Sam
They could do a cook off for charity. That would be the most awesome iron chef of all time!
Hey, That looks Amazing. I cant wait to try this out. Keep on cooking!
Sam, I was just trying to learn how to cook a piece of beef tenderloin... You did not have to amaze me.
You’re my favorite person to watch cook when I’m not cooking myself! Keep up the great work Sam! I’d love to be able to cook with you sometime!!!🦖
I`m waiting for the day when sam throws a plate of food over that hedge at the gardener.
🤣
I did this yesterday for a group of 6. Nothing but rave reviews! I seared it as in the video but used a spit for the cooking. Fun to do and great result.
Please show us the way, t shirts aren’t my thing, but I would def buy some knives to support the show. Keep up the great work
You just soak your string in water 💦 first, there's moisture in the meat 🥩 don't worry about it. You are a brilliant cook. One of the best i have ever seen. Well done to you.
One of these days Sam is going to jump over that hedge to confront the gardeners
I've done a whole Ribeye loin before but not just the tenderloin. I ended up cutting it into steaks, but I really like the idea of thinly slicing the meat and serving it like this. Thanks for sharing!