Watching Chef Jean-Pierre has improved my marginal cooking skills to much improvement. Also, thank you for not having the continual background music and dramatic slow motion dramatic effect like other channels do. This is the only cooking channel one needs. Quality teaching from a experienced professional.
I remember a chef called Keith Floyd. When I was a kid. ( in the mid to late 80s ) was passionate about food and gave simple instructions. The best compliment I can give you. Brilliant. My late father loved him.
Keith Floyd was amazing, when I first started watching this channel, I said to my wife, in some ways Chef Jean Pierre reminds me of Keith Floyd. I know he's nothing like him really, it's just his character and passion for cooking. I said all he is missing is a glass of wine, and to take a slurp in between each cooking stage. Man of my own heart.
What can you say about Chef JP that has not been said already? Genius? Funny? Entertaining? Teaching? What a guy! And the day will end "beautifully" (17:18 marker) is for the hall of fame! You da man Chef JP!
Gordon Ramsay makes everyone feel inferior, whereas Chef Jean Pierre makes you feel relaxed because,.... it's not Rock Science, it's just cooking. When you start a new recipe, you feel more confident. Sure, I've still made a few mistakes, but I don't take it to heart, I learn from it and rewatch the video again (reduction). I have spent more time in my kitchen since tuning in than I have my whole life. Bought a freezer and put it in garage. And Chef Jean Pierre is contagious, three of my neighbors are now big big fans. Gordon Ramsay, God bless him, hasn't had that effect on me. Quite a line of great products, go check them out.
Dear Chef....I had my doubts! $130 for a piece of filet mignon and I DEFINITELY didn't want to mess it up, I had always seared first and then roasted, with good results, but I put my faith - and my chateaubriand - in your hands and voila!! Dry brined (s&p) for 24hrs, roasted to 120 degrees (didn't look too good at this point) then seared it and OMG!!!!!!! I will never, I repeat, NEVER, make a chateaubriand any other way EVER AGAIN!! Legendary!!!! Fyi, I'm 64 and have been cooking a long time, but this recipe was "not complicated" and "so easy, even a CHILD could do it!!" My dinner guests will be talking about THIS meal for YEARS!! Another delicious, a-MAZ-ing, recipe from the Master! Merci beaucoup Chef Jean-Pierre💚
From another chef over here in Sarasota, PLEASE never stop making videos Chef Jean Pierre! You’re an inspiration and rapidly becoming one of my heroes! 😎🙌🏻
Wow!!! My kids eat here every Sunday waiting for what you have taught me this week! My kids love you, my grandson loves you, I love you!!! You have made me the most popular grandma ever!
Chef, you're spoiling us - which is perfect. We need more Chef Jean-Pierre, the perfect antidote against tedium and insipid food! Merci beaucoup, Chef!
I made this last night and I was a hero with my wife! I knew she was tired of me grilling huge ribeyes so I thought I'd try to class things up a bit while using less meat and "Mamma Mia!!" She was impressed. THANK YOU chef! You made it easy to learn and it gave me an excuse to buy a bottle of port. It may have been a bit excessive to use Taylor 20 year for the reduction but it sure tasted good!
Candlelight, romantic French music playing, wine and this fabulous meal will make your sweetheart swoon with love for you. Love you Chef Jean Pierre. 💖💖💖💖💖
I don't know if anyone"s said this already, but i appreciate whoever edits these and does the subtitles and stuff. It's all well done, with good, light hearted humor. Great job
wonderful and very beautiful creation Chef Jean i can fill sumptuously 6:36 in the morning this video gives a lot of knowledge into my career thank you so much Chef Jean
I was almost thinking to myself that you showed the plate and hadn't tasted the Chateaubriand. Silly me. Boy, did you do that well. Cut off a slice, dunk it in the sauce and eat it like that. You never disappoint. Merci.
This was the first dish i ate in a "fancy" restaurant that i took my date to, the girl is long gone but i never forgot the meal.....Thanks for another winner!
The controversy regarding rare, medium rare, or well done started in the 70s, and here is where the argument or controversy began. Like vegetables, the closer to raw you can eat or consume vegetables, they retain their original nutrients; the more you cook them or subject them to heat or cold, you reduce the quality and amount of the vegetable's nutrients. Therefore, eating vegetables right out of the ground is best in the transference of 100% of the vegetables’ nutrients to our bodies, followed by frozen vegetables, followed by cooking vegetables. The same controversy was transferred to meat using the same argument; raw is best, next cooking it to rare, next to medium rare, and lastly, well done is the least preferred method. The argument is a well-done steak will yield the least nutrients available in the meat, as compared to rare or medium rare.
So, this is what the differences or controversy is actually about. Great show as usual, I learn something new and different with each episode! Bon Appetit!
What I like about your channel chef JP, is that you bring back the “old school” techniques back to the lights❤️ We (well, I’m) not interested in learning from those perfect recipes shown by “professional” chefs🤷♂️. You are teaching us to understand the process (remember “layer by layer”?) how to improvise our cocking. It’s not about recipes, it’s all about understanding what’s happening while you cook 🤷♂️
Hello Chef Jean Pierre. I am now buying the whole beef tenderloin since you had the video how to clean and tie a beef tenderloin. This is a great video and I love the recipe to cook it in the oven first, rest it and finish the dish in a cast iron pan. Thank You for sharing. Best Regards. 👍❤
Chef, I just want to say THANK YOU for making me a better cook. Thank you for not just showing me a recipe but for teaching the basics so I feel confident to tackle anything in the kitchen. Thank you, thank you, thank you!
I absolutely love your enthusiasm and passion for what you do. I’ve made a few of your recipes and they work well. I’ll be doing this one along with crème brûlée for a valentines celebration with my Fiancé! Thank you Chef.
Chef! I "discovered" your channel just over two months ago but let me tell you - amazing! Your cooking, passion and persona really lifts my spirit and inspires me! Thank you!
Well Chef my cooking has much improved over the last couple of years, thank you, you teach not only the why you do something but that we home cooks should not overthink it to much. Oh, I have really improved my egg cooking skills, I made a pretty good french omelet for my breakfast this morning I didn't think about it I just cooked. You are right beef prices are very very high right now. Just one more thing, I don't have a lackey to do the pots pans and dishes. Funny thing I enjoy washing the implements as much as I do with the actual cooking.
Chef Jean Pierre, you make amazing recipes seem easier than I would have imagined and you convince your viewers that we are capable of creating delicious and appetising looking meals. Not only are your cookery skills magnetising but your personality is funny and charismatic. Love from Bonnie Scotland and more power to your spatula xx
What is so awesome about this channel is that you show us how to cook like a professional chef in a top-line kitchen but for a home-cook in our home kitchen.
"Mmm...I love my job." The look on your face told me you weren't lying 😁 My first time having Chateaubriand was at an old steakhouse in Omaha. We fell in love with it instantly. You have a bit of a cold, Chef?
@peterherbert Lad may I ask a question if you don't mind? I have a tenderloin to fix as well. When you cooked this per Chef's instructions, what did your tenderloin weigh when it was for your celebration? Mine weighs about 17 ounces, I know it will be enough for us two, just unsure about the cooking time. Thank you, Happy Thanksgiving. 😊
Beautiful. Also for sauces, my uncle recently showed me what happens if I use potato starch instead of corn starch... It holds up stability much better and doesn't thin out as easily over time. I only use potato starch for thickening now.
Thanks for the great, special occasion recipes these past few days. My Valentine and I will be eating your Caesar Salad, which you taught us how to make from scratch a few months ago, your Chateaubriand and Fondant Potatoes, with your Raspberry-Orange, Creme Brulee for desert. I even ordered the heart shaped creme brulee dishes from amazon (arriving Saturday). You are very inspiring. I hope I don't screw it up. If so, I'll order take-out - a pizza.
Don't worry about wasting the time Chef! It's nice seeing your finishing touchings and care for the masterpieces you make! Every recipe I've made has been fantastic, and your energy and devotion make me care more about plating and presentation as well.
I will be starting Chef JP's Demi-glace in two days in preparation of making this Chateaubriand recipe for Christmas Eve. I am so grateful for you Chef; you have taught me and your followers so much--all for the love of cooking. Blessings Friend.
There is only one thing missing in your kitchen...and it's a bed. With all that you don't need nothing else in your life hehe. Thank you chef for what you doing
Potatoes are such a dinner-time staple that it is delightful to see a different presentation and this looks wonderful. Definitely my next dinner party. Slainte!😋😋
Chef! Oh man, it's only 9:30 in the morning here and I can't wait to get started cooking! Sometimes cooking feels like a chore but when I see a new video of yours I become inspired again. :-) This looks mouth watering! Thanks chef!
Oooh, Chef JP, I cooked this recipe for my wife a few days ago, exactly according to your instructions. It turned out sooo good!! Thank you, you are one of few chefs I can trust. Many thanks.
Whomever has complained about your video length or you repeating your awesome catchphrases and made you nervous about it needs to be monkey stomped. I adore watching you cook. Your energy, humor and smile make my day. God bless you chef.
I made the Chateaubriand for Valentine's dinner. I followed the recipe to the letter (except that Ieft the meat with salt for approximately 4 hours). What a difference!!! Juicy, delicious, cooked medium rare and the crust was perfectly golden. Now my husband wants me to always prepare the tenderloin this way! I also made the green beans, only I added almonds. Perfect dinner! Thank you very much Chef Jean-Pierre.
I wanted to make something special for my husband for Father’s Day and remembering how we enjoyed Chateaubriand at our favorite restaurants years ago, I wanted to make it. But, not being an amazing cook, I hesitated. Chef Jean-Pierre to the rescue! Your instructions and recipe are perfect. Fortunately, beef tenderloins are on sale at my favorite grocery [and the butcher is great] - so my dinner will be wonderful. Thank you! [Have made those potatoes and they are awesome!].
Chef, I wanted to tell you the Chateaubriand recipe is absolutely delicious. I pulled it from the oven at 120* and thought it might be a little rare for my tastes...what a fool I was! Perfectly cooked and oh so tender. My wife cut her serving with a butter knife. Thank you for taking the mystery out of cooking.
Beef Tenderloin is simply the best cut of meat. Slow roasted to medium rare, it will be the most tender beef you’ll ever eat, and the flavour is superb. The last tenderloin I cooked was just over a kilogram … and I ate it ALL in one sitting. Thanks Chef J-P, your advice improves the meal to the highest level. Mmmmmm.
@17:18 Everytime I watch this guy, he is so funny and clumsy at the same time, He' s a cook and entertainer, & with his voice, hand gestures and comments. I just luv him 😄
Chef, I'd be interested if you would demonstrate your method for Tomahawk Steak please? Also known as bone-in rib-eye and "cowboy" cut I believe in the US?
nearly perfect, only change I would make is to exchange the time in the oven with 2-3 hours in a sous vide bath at 52 C / 125 F. Because it is easier to control center temperature.
This is the best youtube cooking channel for many reason but the highlights of it are the chef's sympathy and quite frank manner to communicate... Regards from Brazil
Wonderful. For my taste. A few blobs of Dijon Mustard on the plate... A meal fit for a King! The green beans on the side. With this pan sauce, or a finely chopped and creamy mushroom ragout. Hmm-hmm...
Chef thank you, this is what I am going to make for my wife for Valentines Day, and I know it will come out absolutely perfect when I follow your teaching.
Not only are you a great chef that I have learned much from but you are so entertaining that I find myself smiling through the entire video. Thank you Chef!
OMG! I watched this entire video and forgot to put a thumbs up! Went to the next video and had to come back to this. I have to say how wonderful this looks. I only had this one time when I was younger and it was wonderful. Now I can finally make this at home (after I take out that second mortgage!) You, dear Chef Jean-Pierre, are amazing!
I have taken a new job as a cook. I've always enjoyed cooking. I cannot thank you enough for your videos. It is such a help to us that cannot pay for schooling. I prays God for you sir and brother in Jesus Christ. Thank you!
I watch every episode. Love them. I have made so many things...and then put them on the freezer...lol. I have au jus, beef stock....ready to go. These episodes are the best....and funny. Thank you Chef. Love you much.
I cooked a chateaubriand for me and my wife from a whole tenderloin I bought, and cleaned using the technique from your video. The reverse sear did beautifully. It truly was Amazing! Thank you Chef.
Wow, I never saw a fillet mignon cooked so perfectly before!! I followed your reverse sear for my Christmas prime rib this year, and it was perfect too. I also made your stuff pork loin with your port wine sauce, and man that sauce was good! Thank you so much for putting together these wonderful cooking videos. I've learned so much from you, I really appreciate it.
Watching Chef Jean-Pierre has improved my marginal cooking skills to much improvement. Also, thank you for not having the continual background music and dramatic slow motion dramatic effect like other channels do. This is the only cooking channel one needs. Quality teaching from a experienced professional.
Simply and Tastefully
Agree 👌🤔👍
And funny 😂
Amen to that.
Yes!
Could not agree more. Love his videos!
I remember a chef called Keith Floyd. When I was a kid. ( in the mid to late 80s ) was passionate about food and gave simple instructions. The best compliment I can give you. Brilliant. My late father loved him.
👍👍👍😊
Keith Floyd was amazing, when I first started watching this channel, I said to my wife, in some ways Chef Jean Pierre reminds me of Keith Floyd. I know he's nothing like him really, it's just his character and passion for cooking. I said all he is missing is a glass of wine, and to take a slurp in between each cooking stage. Man of my own heart.
I know he was funny, one for the pot, rest for the chef.
I just found your channel. I may not make but dear lord, I do so enjoy your making of these amazing recipes. Thank you!
What can you say about Chef JP that has not been said already? Genius? Funny? Entertaining? Teaching? What a guy! And the day will end "beautifully" (17:18 marker) is for the hall of fame! You da man Chef JP!
Master chef
I'm really admiring that French door oven. So perfect.
Man, Jean Pierre wasn’t kidding when he said he was going to be dropping Valentines Day bombs all week! 2 in one hour? 🙌🙌🙌
valentines day coming bro!!
Greetings: alleluia amen 🙏: Mr. Fabulous Jean-Pierre ( 👩🍳 chef) , thank you: Mr. Fabulous Jean-Pierre ( 👩🍳 chef) , thank you
Greetings: alleluia amen 🙏: ( btw) the presentation is fabulous, again, the presentation is fabulous
Greetings: alleluia amen 🙏: be very, very, very safe, wishing you a blessed afternoon and a wonderful evening ahead: Enormous Hug 🤗: Love ❤️
Greetings: alleluia amen 🙏: ( btw) this entree is one of the most delicious 😋: will try it at home 🏡 soon!
Gordon Ramsay makes everyone feel inferior, whereas Chef Jean Pierre makes you feel relaxed because,.... it's not Rock Science, it's just cooking. When you start a new recipe, you feel more confident. Sure, I've still made a few mistakes, but I don't take it to heart, I learn from it and rewatch the video again (reduction). I have spent more time in my kitchen since tuning in than I have my whole life. Bought a freezer and put it in garage.
And Chef Jean Pierre is contagious, three of my neighbors are now big big fans. Gordon Ramsay, God bless him, hasn't had that effect on me.
Quite a line of great products, go check them out.
Technically, using salt is definitely rock science 😉
@@OllieSticksmanThanks for the laugh!
Dear Chef....I had my doubts! $130 for a piece of filet mignon and I DEFINITELY didn't want to mess it up, I had always seared first and then roasted, with good results, but I put my faith - and my chateaubriand - in your hands and voila!! Dry brined (s&p) for 24hrs, roasted to 120 degrees (didn't look too good at this point) then seared it and OMG!!!!!!! I will never, I repeat, NEVER, make a chateaubriand any other way EVER AGAIN!!
Legendary!!!! Fyi, I'm 64 and have been cooking a long time, but this recipe was "not complicated" and "so easy, even a CHILD could do it!!" My dinner guests will be talking about THIS meal for YEARS!! Another delicious, a-MAZ-ing, recipe from the Master!
Merci beaucoup Chef Jean-Pierre💚
👏👏👏👍😊
@@ChefJeanPierre
It is very français
I don’t know how more down to Earth one person can be than the Chef. Puts a smile on my face and makes me laugh all the time. Cheers chef. 😂
🙏🙏🙏❤️
From another chef over here in Sarasota, PLEASE never stop making videos Chef Jean Pierre! You’re an inspiration and rapidly becoming one of my heroes! 😎🙌🏻
Wow!!! My kids eat here every Sunday waiting for what you have taught me this week! My kids love you, my grandson loves you, I love you!!! You have made me the most popular grandma ever!
Chef, you're spoiling us - which is perfect. We need more Chef Jean-Pierre, the perfect antidote against tedium and insipid food! Merci beaucoup, Chef!
I made this last night and I was a hero with my wife! I knew she was tired of me grilling huge ribeyes so I thought I'd try to class things up a bit while using less meat and "Mamma Mia!!" She was impressed. THANK YOU chef! You made it easy to learn and it gave me an excuse to buy a bottle of port. It may have been a bit excessive to use Taylor 20 year for the reduction but it sure tasted good!
Candlelight, romantic French music playing, wine and this fabulous meal will make your sweetheart swoon with love for you. Love you Chef Jean Pierre.
💖💖💖💖💖
I don't know if anyone"s said this already, but i appreciate whoever edits these and does the subtitles and stuff. It's all well done, with good, light hearted humor. Great job
Chef Jean is on a roll, like Yonah Schimmel Knishes.
wonderful and very beautiful creation Chef Jean i can fill sumptuously 6:36 in the morning this video gives a lot of knowledge into my career thank you so much Chef Jean
I made a list of items to buy and i'm making this Sunday for the best wife ever for V-day :) Thanks for the wonderful meal idea.
I was almost thinking to myself that you showed the plate and hadn't tasted the Chateaubriand. Silly me. Boy, did you do that well. Cut off a slice, dunk it in the sauce and eat it like that.
You never disappoint. Merci.
This was the first dish i ate in a "fancy" restaurant that i took my date to, the girl is long gone but i never forgot the meal.....Thanks for another winner!
Most lovable Chef on UA-cam
You love your job and we love you Chef Jean-Pierre!
The controversy regarding rare, medium rare, or well done started in the 70s, and here is where the argument or controversy began. Like vegetables, the closer to raw you can eat or consume vegetables, they retain their original nutrients; the more you cook them or subject them to heat or cold, you reduce the quality and amount of the vegetable's nutrients. Therefore, eating vegetables right out of the ground is best in the transference of 100% of the vegetables’ nutrients to our bodies, followed by frozen vegetables, followed by cooking vegetables.
The same controversy was transferred to meat using the same argument; raw is best, next cooking it to rare, next to medium rare, and lastly, well done is the least preferred method. The argument is a well-done steak will yield the least nutrients available in the meat, as compared to rare or medium rare.
So, this is what the differences or controversy is actually about.
Great show as usual, I learn something new and different with each episode!
Bon Appetit!
What I like about your channel chef JP, is that you bring back the “old school” techniques back to the lights❤️
We (well, I’m) not interested in learning from those perfect recipes shown by “professional” chefs🤷♂️.
You are teaching us to understand the process (remember “layer by layer”?) how to improvise our cocking.
It’s not about recipes, it’s all about understanding what’s happening while you cook 🤷♂️
Hello Chef Jean Pierre. I am now buying the whole beef tenderloin since you had the video how to clean and tie a beef tenderloin. This is a great video and I love the recipe to cook it in the oven first, rest it and finish the dish in a cast iron pan. Thank You for sharing. Best Regards. 👍❤
I have not been able to find whole cuts anymore.
Thanks Chef Jean-Pierre!
I just cannot maintain a bad mood when I watch you. You are good medicine- like Aunt Julia and Uncle Jacques ❤️❤️
Chef, I just want to say THANK YOU for making me a better cook. Thank you for not just showing me a recipe but for teaching the basics so I feel confident to tackle anything in the kitchen. Thank you, thank you, thank you!
🙏😊
Doin' it.
I absolutely love your enthusiasm and passion for what you do. I’ve made a few of your recipes and they work well. I’ll be doing this one along with crème brûlée for a valentines celebration with my Fiancé! Thank you Chef.
Chef! I "discovered" your channel just over two months ago but let me tell you - amazing! Your cooking, passion and persona really lifts my spirit and inspires me! Thank you!
Oh, yeah...THIS is next on my list of Jean Pierre challenges. Looks delish...I'm CERTAIN it is!
love you too, Chef.
keep the joy coming... :-D
2 videos in an hour? Truly a blessed Friday 🙌🙌🙌
Well Chef my cooking has much improved over the last couple of years, thank you, you teach not only the why you do something but that we home cooks should not overthink it to much. Oh, I have really improved my egg cooking skills, I made a pretty good french omelet for my breakfast this morning I didn't think about it I just cooked. You are right beef prices are very very high right now. Just one more thing, I don't have a lackey to do the pots pans and dishes. Funny thing I enjoy washing the implements as much as I do with the actual cooking.
It is a grand day when Chef Jean-Pierre uploads 2 videos.
🙏🙏🙏😀👍
Chef I did that 24 hour thing you taught me on steak.......... OMG IT WAS DELISH!!!
THANK YOU!!
my mouth is watering, and I am craving a good cut of beef, and some good green beans, thanks alot
Chef Jean Pierre, you make amazing recipes seem easier than I would have imagined and you convince your viewers that we are capable of creating delicious and appetising looking meals. Not only are your cookery skills magnetising but your personality is funny and charismatic. Love from Bonnie Scotland and more power to your spatula xx
Chef JP working overtime this week! One great recipe after another. Love it.
Wonderful Chef Jean-Pierre
what a pleasure watching you Chef
God Bless you !
What is so awesome about this channel is that you show us how to cook like a professional chef in a top-line kitchen but for a home-cook in our home kitchen.
"Mmm...I love my job." The look on your face told me you weren't lying 😁
My first time having Chateaubriand was at an old steakhouse in Omaha. We fell in love with it instantly.
You have a bit of a cold, Chef?
Well, maybe THAT can get me the extra attention one wants on Valentines day. Its worth a shot.
Made this recipe for my wife’s birthday dinner tonight and it was a big hit. Excellent easy to follow instructions - merci chef Jean-Pierre!
@peterherbert
Lad may I ask a question if you don't mind? I have a tenderloin to fix as well. When you cooked this per Chef's instructions, what did your tenderloin weigh when it was for your celebration? Mine weighs about 17 ounces, I know it will be enough for us two, just unsure about the cooking time. Thank you,
Happy Thanksgiving. 😊
Beautiful. Also for sauces, my uncle recently showed me what happens if I use potato starch instead of corn starch... It holds up stability much better and doesn't thin out as easily over time. I only use potato starch for thickening now.
Thanks for the great, special occasion recipes these past few days. My Valentine and I will be eating your Caesar Salad, which you taught us how to make from scratch a few months ago, your Chateaubriand and Fondant Potatoes, with your Raspberry-Orange, Creme Brulee for desert. I even ordered the heart shaped creme brulee dishes from amazon (arriving Saturday). You are very inspiring. I hope I don't screw it up. If so, I'll order take-out - a pizza.
Don't worry about wasting the time Chef! It's nice seeing your finishing touchings and care for the masterpieces you make! Every recipe I've made has been fantastic, and your energy and devotion make me care more about plating and presentation as well.
chef you are going to get so many people laid with this dish. you are a hero for humanity
🙏🙏🙏😀👍
I will be starting Chef JP's Demi-glace in two days in preparation of making this Chateaubriand recipe for Christmas Eve. I am so grateful for you Chef; you have taught me and your followers so much--all for the love of cooking. Blessings Friend.
Thank you, Jean-Pierre, for not only teaching me how to cook, but how to make a great presentation. You present a plate made for a queen!
Love the friendly, conspiratorial approach, the slightly crazy nervous edge of disorganization and the reference to professional tricks.
There is only one thing missing in your kitchen...and it's a bed. With all that you don't need nothing else in your life hehe. Thank you chef for what you doing
Potatoes are such a dinner-time staple that it is delightful to see a different presentation and this looks wonderful. Definitely my next dinner party.
Slainte!😋😋
@Jeanette: Agus sláinte leatsa freisin! Moladh go deo le Chef Jean-Pierre!
Perfect meal for me
Well you made the decision of what to prepare for Valentines day easy!
Bought a tenderloin yesterday for 10$ a pound 8) perfect timing on this video
JESUS…I’ve been watching all your videos and I JUST NOW noticed……your oven looks like a smiley face with a mustache. 😂 😂😂😂😂😂😂😂😂👍
Wonderful cut of meat. I like to buy the whole roast and enjoy the it all. Thanks for that Chef.
LETS GO! Been hoping for this! I already liked the video,because this will be perfect!!!! Thank you chef!
Beautiful, Thank you Chef
ur show is the best.no movie or show is even close !!!
Chef! Oh man, it's only 9:30 in the morning here and I can't wait to get started cooking! Sometimes cooking feels like a chore but when I see a new video of yours I become inspired again. :-) This looks mouth watering! Thanks chef!
Oooh, Chef JP, I cooked this recipe for my wife a few days ago, exactly according to your instructions. It turned out sooo good!! Thank you, you are one of few chefs I can trust. Many thanks.
I've only tried once and always wondered how Chef got it so tender. Thank you as always Chef JP. You should be called Professor.
Leaving it alone and letting it rest after being cooked. Also temperature!!
I LOVE your job too! You do it so well!
My favorite channel
This channel is real gem, whenever I need advise for cooking I’m coming here, also started to study to become a chef.. thank you of this channel
Two videos in one day?! Can this day get any better?
I love your job too!!!
Another GREAT lesson 👏 🙌 👌
Whomever has complained about your video length or you repeating your awesome catchphrases and made you nervous about it needs to be monkey stomped. I adore watching you cook. Your energy, humor and smile make my day. God bless you chef.
I made the Chateaubriand for Valentine's dinner. I followed the recipe to the letter (except that Ieft the meat with salt for approximately 4 hours).
What a difference!!! Juicy, delicious, cooked medium rare and the crust was perfectly golden.
Now my husband wants me to always prepare the tenderloin this way!
I also made the green beans, only I added almonds. Perfect dinner!
Thank you very much Chef Jean-Pierre.
I wanted to make something special for my husband for Father’s Day and remembering how we enjoyed Chateaubriand at our favorite restaurants years ago, I wanted to make it. But, not being an amazing cook, I hesitated. Chef Jean-Pierre to the rescue! Your instructions and recipe are perfect. Fortunately, beef tenderloins are on sale at my favorite grocery [and the butcher is great] - so my dinner will be wonderful. Thank you! [Have made those potatoes and they are awesome!].
Chef, I wanted to tell you the Chateaubriand recipe is absolutely delicious. I pulled it from the oven at 120* and thought it might be a little rare for my tastes...what a fool I was! Perfectly cooked and oh so tender. My wife cut her serving with a butter knife. Thank you for taking the mystery out of cooking.
Beef Tenderloin is simply the best cut of meat. Slow roasted to medium rare, it will be the most tender beef you’ll ever eat, and the flavour is superb. The last tenderloin I cooked was just over a kilogram … and I ate it ALL in one sitting.
Thanks Chef J-P, your advice improves the meal to the highest level. Mmmmmm.
I added a Brandy Peppercorn Demiglace absolutely the best. Thank you Chef. Yes the Beef tenderloin is expensive but well worth it.
@17:18 Everytime I watch this guy, he is so funny and clumsy at the same time, He' s a cook and entertainer, & with his voice, hand gestures and comments. I just luv him 😄
🙏🙏🙏👍😊
Chef, I'd be interested if you would demonstrate your method for Tomahawk Steak please? Also known as bone-in rib-eye and "cowboy" cut I believe in the US?
Yes, please.
Great video, can't wait to try this. Thanks chef for sharing your knowledge.
Thumbs up.We love you chef.👨🍳
Ah yes, My favourite notification has popped up!! Always a pleasure to watch these vids. Now I’m hungry again hahahah. Thanks chef🤟🏻
A true marriage saver for Valentine's Day...Next level JP brilliance.
This is the referеnce sample recipe for everyone who is going to prepere this dish. Lovely
nearly perfect, only change I would make is to exchange the time in the oven with 2-3 hours in a sous vide bath at 52 C / 125 F. Because it is easier to control center temperature.
This is the best youtube cooking channel for many reason but the highlights of it are the chef's sympathy and quite frank manner to communicate... Regards from Brazil
Wonderful. For my taste. A few blobs of Dijon Mustard on the plate... A meal fit for a King!
The green beans on the side. With this pan sauce, or a finely chopped and creamy mushroom ragout. Hmm-hmm...
Chef thank you, this is what I am going to make for my wife for Valentines Day, and I know it will come out absolutely perfect when I follow your teaching.
Am I the only one here who dreams about Chefs recipes?
Chef Jean. I know virtually all these techniques (thanks Pepin, I studied hard). But I *love* the joy, forward facing part of cooking.
Not only are you a great chef that I have learned much from but you are so entertaining that I find myself smiling through the entire video. Thank you Chef!
Thank you so much! 😀
OMG! I watched this entire video and forgot to put a thumbs up! Went to the next video and had to come back to this. I have to say how wonderful this looks. I only had this one time when I was younger and it was wonderful. Now I can finally make this at home (after I take out that second mortgage!) You, dear Chef Jean-Pierre, are amazing!
You know that kitchen smells good. I'd love to be the taste tester for JP. Wouldn't that be fun and delicious. 😋
This was the best filet I've ever prepared. My family was very pleased. Thank you.
I'm from So.Philly...I learned how to cook from the old Italian ladies....and You....Thank You Chef.
Simple, beautiful and amazing! Just the way it should be. Thanks
I have taken a new job as a cook. I've always enjoyed cooking. I cannot thank you enough for your videos. It is such a help to us that cannot pay for schooling.
I prays God for you sir and brother in Jesus Christ. Thank you!
Oh yea Baby, i had my first Chateaubriand back in the late 70'th ;-) It's a really great way to have a very tasty Steak!
I watch every episode. Love them. I have made so many things...and then put them on the freezer...lol. I have au jus, beef stock....ready to go. These episodes are the best....and funny. Thank you Chef. Love you much.
I cooked a chateaubriand for me and my wife from a whole tenderloin I bought, and cleaned using the technique from your video. The reverse sear did beautifully. It truly was Amazing! Thank you Chef.
Good for you looks like you had an amazing success 👏👏👏😊
Wow, I never saw a fillet mignon cooked so perfectly before!! I followed your reverse sear for my Christmas prime rib this year, and it was perfect too. I also made your stuff pork loin with your port wine sauce, and man that sauce was good! Thank you so much for putting together these wonderful cooking videos. I've learned so much from you, I really appreciate it.