I have cleaned literally over 3000 of them tenderloins. I have never in 3 decades, seen them cleaned and prepared more efficiently than this video. Great work Chef Jean-Pierre!... If I didn't mess something up in the kitchen? How else would they know I was there... Thank you!
It's weird how JP knows he's very good, but is super humble about it. "ANYONE CAN DO THS" is just so refreshing to hear from a classically trained Chef.
Chef J-P, you said you "used to have a cooking school" in one of your earlier videos. You still do, with over 300K students. But now it is free, and you can attend anytime!
Thank you for the help,but please help me to know what part of beef is a tender loin on the animal.we go to the butcher and he has the whole animal hanging.They ask us what part to cut,if we ask tenderloin they don't know so we should be able to tell them exactly pointing which piece I need Thank you.
@@twangology Hello JS Would you b so kind to give me the type of stove top Chef JP has installed in his new kitchen which is shown on this Chanel. I need to replace mine. Thanks and miss you guys
I am so grateful for this video!!! I could not remember the method to tie the tenderloin (you taught it in class before COVID), but I hoped you had made a video about it, and you did! Chef Jean-Pierre to the rescue yet again.
Thank you chef.... each Christmas my husband's boss gives each employee the choice of a Turkey or a beef tenderloin. For each of the past three years you have been in my kitchen reminding me how to clean my tenerloin and make three perfect roasts. The success of a teacher is proven in the success of the pupil. Thanks for making both of us successful. May you have many happy years of celebrations.
Jean-Pierre is living proof that Wolfgang Puck and Buddy Hackett had a love child. I worked in a haute cuisine European Restaurant kitchen in college. Among other tasks, it was my duty to assist the Chef/Owner to prepare whole tenderloins. This is the way we did it but we would turn the tail into medallions for various dishes including steak and kidney pie and beef stroganoff. The lessons I learned 50 years ago remain with me to this time and now that I am retired I try to improve and refine my skills every day and Jean-Pierre is the best instructor on the internet. His good-natured and practical intelligence coupled with mad skills and humor are simply unparalleled.
I did this for the first time ever at work the other day. The guy training me totally screwed his up and gave up, telling me to find a UA-cam video. This was the one I found, so thank you!
When I was 16 back in '70. I worked for a Swiss-French Chef named Franz Schoeffer who moved from the Fontainebleu in FL to the best restaurant in the Poconos. Among MANY other things, I learned how to clean and process a tenderloin but forgot the procedure over the years so thanks Chef. You're the one online Chef whose recipes and procedures have ALWAYS been successful for me- you're funny as Hell too!
"this will be perfect for 2.. or 3.. or 4 maybe, if you want to starve them" .. sir, your humor is incredible, I am so glad to have found your channel! Great entertainment, next to informative information and amazing food.
Dear chef, you are becoming a very expensieve hobby in my life :-) Last week I bought the Larousse Gastronomique and today I bought a great thermometer, a Chinois, rope to tie the meat, a chef's knife and an applience to make potatoe puree. Just kidding, I can't wait to put all that new stuff to good use. Thanks for making me so enthousiastic about cooking!
I am an amateur enthusiast home cook from the Czech Republic. I am very pleased to see your onio(n)-flavored videos! For great teaching process and for fun too. I am afraid of butchering. This is great approach for me. Uff, last week I bought boning knife and made decision to learn. Your video has PERFECT timing accross The Universe. Thank you, Mister Chef.
I never knew what a tenderloin was until a few years ago (and I’m almost 60) I did not live the high life. He makes it look so easy I can’t wait to try this on my own! You can’t screw up watching Chef!
I literally AM a pro at this. I run a catering butcher's and I do this every day for high-paying clientelle. I would have you in my shop any day, chef, that was exceptional. We call that 'larder trimmed' fillet of beef, and it's VERY expensive. EDIT: anyone mincing or stewing fillet of beef is crazy.
You are a GREAT Teacher! Many thanks, Chef Jean Pierre! You ALWAYS give me Hope. Grace and Blessings to you and all yours. From Sacramento CA USA, France Driscoll Stay Free. Remember Eternity. ¡Viva Cristo Rey!
Chef Jean-Pierre! I purchased a Costco Tenderloin and as I looked at the shape of the meat I was like how the heck am I going to cook this thing? I checked out UA-cam and there it was - your perfect explanation on how to trim and truss up the meat. Awesome, cooked it on the Bbq, delish! Thanks so much.
Im making a ham from poin loin, marinated for a week and im trying to tie up the loin but the knot keeps slipping. I tried watching other tutorials where they do a complicated slipknot and losing my mind trying to do what they did. Finally seen your video and the simple just loop it twice and it holds trick is amazing. It does work, i was able to tie the entire thing perfectly. Now into the oven for several hours at 175F. First time making my own ham so well see hows it goes 😅. Thanks for the great videos, always fun and informative!
@@ChefJeanPierre I've learned so much from you that cooking is (finally) enjoyable! Thank you! And I love the humor. Can't wait for the next video with wine. ;)
Love Chef Jean-Pierre, been watching him since the days of Sunshine Cusine on TV, taught me so much about cooking. Fantastic lesson on how to clean and tie a beef tenderloin.
Superb , i do the clean down on tenderloins about once a month, the tail was always a problem but after watching this i save an extra steak....total genuine respect ,thanks
The other chefs on UA-cam would just edit their mistakes so they would look more professional but not you chef Jean, that's why I watch your videos more than other chefs on UA-cam. You are funny and I enjoy watching you and learning from you. Thank you!!!
Been a butcher 20 years and everything on trimming is spot on sir. But I will admit I am (was) one of the "moving my hands around" kind of butcher when tying a roast. That's what I was taught so it stuck, but I will now adopt your method which is sooo much easier and quicker. Thank you sir! Love your commentary, very entertaining. You have a new subscriber!
Since I am 16 ( 40 years ago) travelling the world studying catering owning a few restaurants so I think that I got a little experience, but some people amaze me time after time like this gentleman , if I look at your video I am happy the whole day and still learning
Thank you!! I just happened on your video this morning by accident~~ I only look for you on Thursdays! Thank you for the information about the silver skin! This same technique can apply to the deer meat, too--we actually have more deer than beef! I look forward to your cooking this beef soon!😋😋😋 God bless! ✝💓
It looks like magic work for me although I was born and grew in the village. But Sir. I want to hear more stories about your life! You are the legend!!!
As a meat cutter of 40 years, I do a different type of knot- I do a twist in the string, loop, then pull the end thru, then pull it tight - it's fast! i can also do the tie up like you do, you can loop your string, and slide it on, pull it tight, do a loop, and slide it on, pull it tight! Good job!
Excellent video. My father taught me how to tie beef back when I was a child late 1960's, he would make a beef braciole every sunday. Thats exactly how he taught me.
My Friend! Thank you for visiting on a Monday. I have tried to do what you just did (trimming) and had MUCH more waste than you did. NOW I know the angle of the filet knife, so my next one will be better. It’s OK that I had scraps though, they were a delicious addition to my beef stock. Expensive, but delicious. Thank you very much for your guidance and sense of humor. In the Boy Scout troop, I used to tell the boys “if you can’t tie a knot, tie a lot.”
You show us that cooking does not have to be intimidating. I love the humor you throw in.." if you see anyone doing this change the channel!" Loved it! Thank you for taking time to share your knowledge with us amateurs.
Came here for the education of cutting a whole beef tenderloin. Stayed and subscribed to get the wonderful recipes and enjoy Chefs humor. Just wish I had found Chef years ago. I made his mushroom sauce for my husband’s birthday December 2024, I could have just served that and everyone would have been happy 😃 next project is beef stock.
I've been around a very long-time; this man is a consummate professional. What a pure joy to watch and learn from. My genuine gratitude Chef! You are a master!
Chef thank you for these videos. I'm 71 years old and watched Julia Child while I was in college. You're entertaining fun and informative. At one point my goal was when I retired to go was to go to The Culinary Institute of America and have fun and said I get to watch wonderful videos thank you
This is about the best demonstration of this skill that I have seen on you tube. I grew up on a working cattle ranch in Northern California and saw my father do this many, many times.
Chef Jean-Pierre's skill at teaching is extraordinary. This is what should be on televised cooking shows instead of the mindless kitchen races we have now. I learned more from this presentation than from all the others I watched previously. Thank you Chef, for making me look better than I really am. You are a treasure.
Discovering Chef this year was an all-year Christmas present to me. It's the little things (liquid after garlic is fragrant, cool down ingredients before complex assemblies, butter at the end off the heat) that are making the difference. I just cleaned and tied two Costco tenderloins and despite having fumbled through it in past years, this method (pulling the silverskin against the knife) had be done in no time. Tip: since I had two, I cut them into 3 pieces, tied the head and the Chateaubriands on their own, but then reversed the tails and tied them. They looked like another Chateaubriand when I finished. My extended family thanks you in advance. Merry Christmas.
An unusual Monday posting for JP! I've been doing whole tenderloins for 15 years (Christmas, Easter, and birthdays) and I learned something new today. I will say that what you say was good for 8 people is nowhere near good for my 8 people. I have to do the whole dang thing at once for my animals. I also will say that I do put in a few extra minutes to clean the chain and other trimmings which I then save for beef and broccoli stir fry which comes out fantastically flavorful and tender.
I just attempted my first one of this today and saw a couple videos before this one and it was by far the best. The whole time I was doing it I was talking just like you. I'm of Mexican decent and my family was like "did he just say mammia"
Quite the masterclass! When I have the time I prefer to buy my meat and fish not trimmed. Doing it yourself allows you to understand your food more, and it's good for practicing knife skills.
Chef thank you so much for helping me keep my sanity, with the world going crazy I no longer watch TV. You have made me a better cook. Your videos are always time well spent.
If you can't learn from you Chef, you're done. Your detail and perfect explanation makes a guy feel confident, how to do it . You're the deal. If you don't get a laugh out of his perfectionism, you don't get it. What a gift this is.
I was one of those stew beef makers with the tail. I followed this yesterday and ended up with two great roasts. I also used to make tying a pain. It is really easy once you know. I really appreciate you.
That was amazing chef.. plus you kept the mistakes/out-take in where you didn’t have enough twine BUT you showed how to sort it .. superb x love from England ..❤️
Dang! I love this guy. My mother was of Italian ancestry. Born in 1913. I was taught at an early age to never sit next to a window in an Italian restaurant.
I was looking for a video to remind me how to cut up a tenderloin for filet mignon steaks. This is the third tenderloin that I have cut up and the last one was about 1 1/2 years ago. The prior videos I watched in the past helped get through it but it was still a major struggle. After watching this video (and purchasing a filet and boning knife this week) I had the job done in under 1/2 hour and it was so simple. Your directions were clear and made this so easy. No meat was wasted using your wonderful directions. We are using the meat for steaks and the skinny end was cut up for fondue tonight. I have never used this for a roast but will be buying another filet to make the roasts. I will tell you that I have used the chain for Philly Cheese steak in the past with great success and one cook suggested that Philly cheese steak was created to find a use for this cut of the meat. It is some work to get the meat out but will make a nice meal for two of Philly Cheese steak in the future. We vacuum pack all of the meat and we have eaten steaks frozen for over two years that still taste amazing. (We found one in the back of the freezer that was over two years old and decided to cook it. To our surprise it was perfect! )Our filet created 10 amazing steaks, fondue for tonight, fondue for four for the future, Philly Cheese steak for two and and the left over gristle and fat will be used for our first attempt at making beef stock. Thank you I have learned so much from you!!!!
Thank you for showing how to tie the meat. Your way is so simple. Love watching your videos, I've been cooking for a lot of years, I'm 84. Always looking for new ideas and watching you is always an inspiration. You are very gifted and fun to watch.
I am so glad I saw this video as I buy this cut of beef all the time. I can't wait for thursday to see it all cooked up. Very expensive at $ 125.00 US dollars. Thanks for this important lesson on tying.
I have never enjoyed watching a cooking show ever, as much as I enjoy you, Chef Jean-Pierre. No only do you teach me wonderful things, but you make it so much fun. You are magnifique!
When someone says they "cook" and they are almost "chefs" I ask them to either clean the tenderloin or to filet a whole salmon. Your technique is beautiful.
Until I saw this video, I never knew I was doing my beef tenderloin all wrong! I trimmed way too much off the tenderloin, and left it as one, whole piece, tying it with the "tail" tucked under (and I used the complicated method of tying it, wrapping the butcher twine around my hand!). As I said, I had been doing it all wrong! I watched your video twice, and it made perfect sense as to why the tenderloin should be THREE roasts, and NOT one! I never knew the center cut was called the chateaubriand, and I never thought about cutting the "tail" in two, and putting the two pieces together to make one roast (thus making for a more tender roast, as well!). I did not follow your traditional method of cooking, but instead did the three roasts sous vide! Having three roasts helped when it came to fitting the entire tenderloin in the sous vide! I cooked the roasts to 120 degrees as suggested, and finished them on the grill to get my crust. I was really worried that 120 degrees was too rare, but when I took the tenderloin to the party, all but one person ate it exactly as it was prepared (and I made it clear that I would not be offended in the least if someone felt the need to microwave theirs, to cook it just a bit more! To each his/her own!). Nearly everyone at the party was asking how I prepared the tenderloin! Thank you so much for your videos! They are SO easy to follow, and you truly educate, and tell people what you are doing, and why - and you make it fun! And of course, you make fantastic dishes! I hope you had a Merry Christmas! Thanks again!
This was absolutely fantastic. I've always made Wellington at Christmas but I moved to Europe this year and couldn't get a fully cleaned one. I would have had no idea what to do without this excellent video.
I have watched many videos on this process. After watching your's I went down and purchased a whole tenderloin that NEEDS cleaning. You're right, it's very expensive but I'm taking the plunge and will be cutting this bad boy up tomorrow, with your help! There was one video that I watched, (it sucked) they did one little thing different when it came to the tip, they cut it however, not all the way through and then folded it under and tied it. Thanks a million for all the wonderful tips! You make me feel as if I can friggin' kick a$$ in the kitchen. Your the best!
Gave me a surprise, usually don’t check until late Wednesday and Thursday, ALWAYS THURSDAY. Keep the surprises coming. What’s not in the sausage today, haha. People would love a lot more food, if they weren’t aware of what they were eating until the had it.
Thank Chef! I purchased my first beef tenderloin recently after watching your video to make my first beef wellington (which came out INCREDIBLE). But now I needed to know what to do with the end pieces that weren't the chateaubriand. Glad I started here and that you mentioned more recipe videos explaining just that. :) Thanks again for the cooking confidence!
I love you. I didn't think there was going to be anything and just happened to flip over and see you and laughed my ass off. I've learned so much by watching your videos. Thank you, Chef.
Very good ! No one seems to show the twine tie of roasts. This is truly an important subject for all of us who bake or BBQ roasts and its the time of year we tend to cook them. It's very important to have the correct butchers twine too ! And yes, tenderloin or filet mignon is too dense and too lean to use for any kind of stew. A good New York Strip is my favorite go to.
I love you, Chef! I know, everybody says that, but if nobody would, then you would be sad. So I say it too! I love you, Chef! You make me smile and lough :-))) (Also, I learn a lot!)
I had a pork tenderloin handy and tried this video. I highly suggest that as a trial before you go and acquire a $150 piece of meat. It will shore up your technique on the pork (I myself plan to do a few more trials with pork) before going to Costco for the fillet. Thank you chef!
Greetings from Germany! I love how you are so professional and yet admit, that you still do mistakes over and over again :-) . It is what makes you so lovely :-)
Just finished watching another video to prepare a BT. Your video was on the sideline, and I thought it might be a good comparison.........BEYOND GOOD! The difference was amazing. I loved this video.
I have cleaned literally over 3000 of them tenderloins. I have never in 3 decades, seen them cleaned and prepared more efficiently than this video. Great work Chef Jean-Pierre!... If I didn't mess something up in the kitchen? How else would they know I was there... Thank you!
Love the channel Chef! New subscriber! ❤
It's weird how JP knows he's very good, but is super humble about it. "ANYONE CAN DO THS" is just so refreshing to hear from a classically trained Chef.
No good enough in my kitchen.
>wake up
>remember that today is monday
>hate monday
>day ruined
>see chef Jean Pierre
>Happiness restored
🙏🙏🙏😀
Monday again. Restoring joy
Chef J-P, you said you "used to have a cooking school" in one of your earlier videos. You still do, with over 300K students. But now it is free, and you can attend anytime!
Indeed! And it is AMAZING, Thank you! 😀
Not sure it is a good or bad thing we don't have smellivision yet
Thank you for the help,but please help me to know what part of beef is a tender loin on the animal.we go to the butcher and he has the whole animal hanging.They ask us what part to cut,if we ask tenderloin they don't know so we should be able to tell them exactly pointing which piece I need Thank you.
the tenderloin is the whole muscle that Chef JP is showing in this video.
@@twangology Hello JS
Would you b so kind to give me the type of stove top Chef JP has installed in his new kitchen which is shown on this Chanel. I need to replace mine.
Thanks and miss you guys
I still come back to this just to reference the tying. Man you're just the best, Chef.
I am so grateful for this video!!! I could not remember the method to tie the tenderloin (you taught it in class before COVID), but I hoped you had made a video about it, and you did! Chef Jean-Pierre to the rescue yet again.
Damn, it's great to watch someone who knows what they're doing. Cheers.
When you don't edit out small mistakes, then explain everyone makes mistakes, even after 50 years! Respect! Fantastic job Jean-Pierre!
Thank you chef.... each Christmas my husband's boss gives each employee the choice of a Turkey or a beef tenderloin. For each of the past three years you have been in my kitchen reminding me how to clean my tenerloin and make three perfect roasts. The success of a teacher is proven in the success of the pupil. Thanks for making both of us successful. May you have many happy years of celebrations.
That is awesome!🙏❤️
Jean-Pierre is living proof that Wolfgang Puck and Buddy Hackett had a love child.
I worked in a haute cuisine European Restaurant kitchen in college. Among other tasks, it was my duty to assist the Chef/Owner to prepare whole tenderloins. This is the way we did it but we would turn the tail into medallions for various dishes including steak and kidney pie and beef stroganoff. The lessons I learned 50 years ago remain with me to this time and now that I am retired I try to improve and refine my skills every day and Jean-Pierre is the best instructor on the internet. His good-natured and practical intelligence coupled with mad skills and humor are simply unparalleled.
Thank you so much! 😊🙏
I did this for the first time ever at work the other day. The guy training me totally screwed his up and gave up, telling me to find a UA-cam video. This was the one I found, so thank you!
When I was 16 back in '70. I worked for a Swiss-French Chef named Franz Schoeffer who moved from the Fontainebleu in FL to the best restaurant in the Poconos. Among MANY other things, I learned how to clean and process a tenderloin but forgot the procedure over the years so thanks Chef. You're the one online Chef whose recipes and procedures have ALWAYS been successful for me- you're funny as Hell too!
Thank you Ron 😀
I watched about five videos on how to trim a tenderloin and this is by far the best. This guy knows what he’s doing.
"this will be perfect for 2.. or 3.. or 4 maybe, if you want to starve them" .. sir, your humor is incredible, I am so glad to have found your channel! Great entertainment, next to informative information and amazing food.
Dear chef, you are becoming a very expensieve hobby in my life :-) Last week I bought the Larousse Gastronomique and today I bought a great thermometer, a Chinois, rope to tie the meat, a chef's knife and an applience to make potatoe puree. Just kidding, I can't wait to put all that new stuff to good use. Thanks for making me so enthousiastic about cooking!
I am an amateur enthusiast home cook from the Czech Republic. I am very pleased to see your onio(n)-flavored videos! For great teaching process and for fun too. I am afraid of butchering. This is great approach for me. Uff, last week I bought boning knife and made decision to learn. Your video has PERFECT timing accross The Universe. Thank you, Mister Chef.
Your videos are with The Lidl academy by Roman Paulus my source of cooking skills sauce.
Thank you so much! I appreciate the compliment and the association with Roman Paulus, he is a great Chef! 😀
@@ChefJeanPierre My authentic pleasure.
I never knew what a tenderloin was until a few years ago (and I’m almost 60) I did not live the high life. He makes it look so easy I can’t wait to try this on my own! You can’t screw up watching Chef!
I literally AM a pro at this. I run a catering butcher's and I do this every day for high-paying clientelle. I would have you in my shop any day, chef, that was exceptional. We call that 'larder trimmed' fillet of beef, and it's VERY expensive. EDIT: anyone mincing or stewing fillet of beef is crazy.
Thank you 😊
For sure. What a waste
@@ChefJeanPierre chef, you've been a great instructor for me and my apprentices
😆
Mamma mia 😆👍
Monday AND Thursday…how great is that! Thank you for sharing your expertise with so much humor. ❤️ your videos.
You are a GREAT Teacher! Many thanks, Chef Jean Pierre! You ALWAYS give me Hope.
Grace and Blessings to you and all yours.
From Sacramento CA USA,
France Driscoll
Stay Free.
Remember Eternity.
¡Viva Cristo Rey!
Chef Jean-Pierre! I purchased a Costco Tenderloin and as I looked at the shape of the meat I was like how the heck am I going to cook this thing? I checked out UA-cam and there it was - your perfect explanation on how to trim and truss up the meat. Awesome, cooked it on the Bbq, delish! Thanks so much.
Thanks Chef! You have the gift of actually explaining things clearly, smoothly, carefully -- instead of merely talking.
Thank you so much! 😄
Im making a ham from poin loin, marinated for a week and im trying to tie up the loin but the knot keeps slipping. I tried watching other tutorials where they do a complicated slipknot and losing my mind trying to do what they did. Finally seen your video and the simple just loop it twice and it holds trick is amazing. It does work, i was able to tie the entire thing perfectly. Now into the oven for several hours at 175F. First time making my own ham so well see hows it goes 😅. Thanks for the great videos, always fun and informative!
Learning from a proffesional with entusiasm, self mocking humor and attitude - thats why I follow Chef J-P 🥂 Keep on rolling 😎
Thank you! I appreciate that!😄
@@ChefJeanPierre I've learned so much from you that cooking is (finally) enjoyable! Thank you! And I love the humor. Can't wait for the next video with wine. ;)
I always say if you can't laugh at yourself you have no right laughing with others. I love self mocking humor.
@@ChefJeanPierreI think I love you 💙
What a neat tip to cut off the tail and use it as part of a third roast. Thanks Chef JP!
We were very fascinated with how quickly and efficiently cleaned this!! Thank you. You are a joy to watch.
WOWWWWWW CHEFA,,,,,!!!!!!!! WHAT A WONDERFUL WAY TO START AN OTHERWISE LOUSY DEPRESSING MONDAY!!!!! Thank you CHEF!!!!!! YOU ARE THE BEST!💖
You are so welcome😄
Love Chef Jean-Pierre, been watching him since the days of Sunshine Cusine on TV, taught me so much about cooking. Fantastic lesson on how to clean and tie a beef tenderloin.
Great lesson and information. I am soooo glad I found you. Now, I have to get enough Tupperware to store stuff in my freezer for 17 years.😊💫
I will never use these skills being taught, yet still fascinating to watch.
Never say never. lol
Try :)
You can apply this to a lot of meats and cuts. If you take the skill he's teaching as a thought process, you get more out of it.
you can try that on the gf ... but thats in a complete different setting ...
Superb , i do the clean down on tenderloins about once a month, the tail was always a problem but after watching this i save an extra steak....total genuine respect ,thanks
The other chefs on UA-cam would just edit their mistakes so they would look more professional but not you chef Jean, that's why I watch your videos more than other chefs on UA-cam. You are funny and I enjoy watching you and learning from you. Thank you!!!
🙏🙏🙏❤️
Been a butcher 20 years and everything on trimming is spot on sir. But I will admit I am (was) one of the "moving my hands around" kind of butcher when tying a roast. That's what I was taught so it stuck, but I will now adopt your method which is sooo much easier and quicker. Thank you sir! Love your commentary, very entertaining. You have a new subscriber!
Thank you 🙏
I've been searching everywhere last week how to cut a beef tenderloin... Finally!!! 😍
I have never seen a better demonstration of how to twine a tenderloin! I just need to practice.
Since I am 16 ( 40 years ago) travelling the world studying catering owning a few restaurants so I think that I got a little experience, but some people amaze me time after time like this gentleman , if I look at your video I am happy the whole day and still learning
Thank you!! I just happened on your video this morning by accident~~ I only look for you on Thursdays! Thank you for the information about the silver skin! This same technique can apply to the deer meat, too--we actually have more deer than beef! I look forward to your cooking this beef soon!😋😋😋 God bless! ✝💓
It looks like magic work for me although I was born and grew in the village. But Sir. I want to hear more stories about your life! You are the legend!!!
🙏🙏🙏😊
Thank God for Chef presenting real-world, no-fru-fru-b.s., classic, simple, technique! Viva La Technique!
As a meat cutter of 40 years, I do a different type of knot- I do a twist in the string, loop, then pull the end thru, then pull it tight - it's fast! i can also do the tie up like you do, you can loop your string, and slide it on, pull it tight, do a loop, and slide it on, pull it tight! Good job!
Excellent video. My father taught me how to tie beef back when I was a child late 1960's, he would make a beef braciole every sunday. Thats exactly how he taught me.
He is a gift to cooking correctly with humility and self forgiveness. Love you Chef!
Toujours un plaisir a regarder votre enthousiasme
Um chef français au Kazakhstan.
Merci Chef! 😀
Wow for the past few months i have been at a lot of videos on this subject and then my fav chef does a video on it...MERCI BEAUCOUP....
My Friend! Thank you for visiting on a Monday. I have tried to do what you just did (trimming) and had MUCH more waste than you did. NOW I know the angle of the filet knife, so my next one will be better. It’s OK that I had scraps though, they were a delicious addition to my beef stock. Expensive, but delicious. Thank you very much for your guidance and sense of humor. In the Boy Scout troop, I used to tell the boys “if you can’t tie a knot, tie a lot.”
I have hoped and prayed for a proper tutorial on how to truss a roast. Thank you, Chef Jean-Pierre for coming to the rescue. Again 😎.
You show us that cooking does not have to be intimidating. I love the humor you throw in.." if you see anyone doing this change the channel!" Loved it! Thank you for taking time to share your knowledge with us amateurs.
I agree, however I'll never boil a live lobster, crab etc. Seafood is my cooking Waterloo. I'll leave that to the pros.
@@daphnepearce9411 The closest I get to eating sea food is "Mrs. Paul's fish sticks."
@@sammyjo8109 lol! They're good!
Came here for the education of cutting a whole beef tenderloin. Stayed and subscribed to get the wonderful recipes and enjoy Chefs humor. Just wish I had found Chef years ago. I made his mushroom sauce for my husband’s birthday December 2024, I could have just served that and everyone would have been happy 😃 next project is beef stock.
I've been around a very long-time; this man is a consummate professional. What a pure joy to watch and learn from. My genuine gratitude Chef! You are a master!
🙏🙏🙏😀👍
Chef thank you for these videos. I'm 71 years old and watched Julia Child while I was in college. You're entertaining fun and informative. At one point my goal was when I retired to go was to go to The Culinary Institute of America and have fun and said I get to watch wonderful videos thank you
I really enjoy your shows - real skill with some laughter thrown in - thank you. Have a safe and nice day all. CHEERS from AUSTRALIA.
It`s a pleasure watching your videos, I love the way you transmit your knowledge and the joy you put in every video.
Joe From Argentina
I don't even need to cook anything right now, this dude's energy and how he explains things is just that entertaining and informative. Great stuff
just the information I needed - and so easy to follow!
PS - I see from your demonstration that a SHARP boning knife is so important
This is about the best demonstration of this skill that I have seen on you tube. I grew up on a working cattle ranch in Northern California and saw my father do this many, many times.
Where in Cali? Home butchers are in my area
Chef Jean-Pierre's skill at teaching is extraordinary. This is what should be on televised cooking shows instead of the mindless kitchen races we have now. I learned more from this presentation than from all the others I watched previously. Thank you Chef, for making me look better than I really am. You are a treasure.
Thank you so much! 😀
Chef J-P, so glad I found your channel! I will be using your pork loin video today 👍 !
Discovering Chef this year was an all-year Christmas present to me. It's the little things (liquid after garlic is fragrant, cool down ingredients before complex assemblies, butter at the end off the heat) that are making the difference. I just cleaned and tied two Costco tenderloins and despite having fumbled through it in past years, this method (pulling the silverskin against the knife) had be done in no time. Tip: since I had two, I cut them into 3 pieces, tied the head and the Chateaubriands on their own, but then reversed the tails and tied them. They looked like another Chateaubriand when I finished. My extended family thanks you in advance. Merry Christmas.
An unusual Monday posting for JP! I've been doing whole tenderloins for 15 years (Christmas, Easter, and birthdays) and I learned something new today. I will say that what you say was good for 8 people is nowhere near good for my 8 people. I have to do the whole dang thing at once for my animals. I also will say that I do put in a few extra minutes to clean the chain and other trimmings which I then save for beef and broccoli stir fry which comes out fantastically flavorful and tender.
Good for you! Nothing wrong with clean the chain if you have the time!😀
Ty chef, I needed a refresher, it’s been more than two decades since culinary school and hotels and country clubs and restaurants…
Brilliant, thank you.
Here in South Africa I am fortunate to have access to Kudu, Oryx, Impala, Zebra and Wildebeest. I love working with meat.
I just attempted my first one of this today and saw a couple videos before this one and it was by far the best. The whole time I was doing it I was talking just like you. I'm of Mexican decent and my family was like "did he just say mammia"
Quite the masterclass! When I have the time I prefer to buy my meat and fish not trimmed. Doing it yourself allows you to understand your food more, and it's good for practicing knife skills.
Chef thank you so much for helping me keep my sanity, with the world going crazy I no longer watch TV. You have made me a better cook. Your videos are always time well spent.
If you can't learn from you Chef, you're done. Your detail and perfect explanation makes a guy feel confident, how to do it . You're the deal. If you don't get a laugh out of his perfectionism, you don't get it. What a gift this is.
When a Chef can poke fun at himself you can appreciate his wisdom and patience.
I was one of those stew beef makers with the tail. I followed this yesterday and ended up with two great roasts. I also used to make tying a pain. It is really easy once you know. I really appreciate you.
perfect instructions on one of the fundamental parts of kitchen expertise. tu es le meillur, chef!
That was amazing chef.. plus you kept the mistakes/out-take in where you didn’t have enough twine BUT you showed how to sort it .. superb x love from England ..❤️
Thank you Mark! I always keep the mistakes because if I make them you guys will as well! Thank you for watching! 😀
Best & most comprehensive video on trimming & tying a tenderloin of beef. Thank you Chef Jean-Pierre.
Glad you enjoyed it Gerry Thank you!
Dang! I love this guy. My mother was of Italian ancestry. Born in 1913. I was taught at an early age to never sit next to a window in an Italian restaurant.
👍👍👍🤣
YOU RULE! I smiled through the entire video. Thank you Chef!
I was looking for a video to remind me how to cut up a tenderloin for filet mignon steaks. This is the third tenderloin that I have cut up and the last one was about 1 1/2 years ago. The prior videos I watched in the past helped get through it but it was still a major struggle. After watching this video (and purchasing a filet and boning knife this week) I had the job done in under 1/2 hour and it was so simple. Your directions were clear and made this so easy. No meat was wasted using your wonderful directions. We are using the meat for steaks and the skinny end was cut up for fondue tonight. I have never used this for a roast but will be buying another filet to make the roasts. I will tell you that I have used the chain for Philly Cheese steak in the past with great success and one cook suggested that Philly cheese steak was created to find a use for this cut of the meat. It is some work to get the meat out but will make a nice meal for two of Philly Cheese steak in the future. We vacuum pack all of the meat and we have eaten steaks frozen for over two years that still taste amazing. (We found one in the back of the freezer that was over two years old and decided to cook it. To our surprise it was perfect! )Our filet created 10 amazing steaks, fondue for tonight, fondue for four for the future, Philly Cheese steak for two and and the left over gristle and fat will be used for our first attempt at making beef stock. Thank you I have learned so much from you!!!!
Thank you for showing how to tie the meat. Your way is so simple. Love watching your videos, I've been cooking for a lot of years, I'm 84. Always looking for new ideas and watching you is always an inspiration. You are very gifted and fun to watch.
I am so glad I saw this video as I buy this cut of beef all the time. I can't wait for thursday to see it all cooked up. Very expensive at $ 125.00 US dollars. Thanks for this important lesson on tying.
I have never enjoyed watching a cooking show ever, as much as I enjoy you, Chef Jean-Pierre. No only do you teach me wonderful things, but you make it so much fun. You are magnifique!
🙏🙏🙏😊
That’s why you are successful JP. Simple kitchen instruction made entertaining!
That video is now on my favorites! JP...you are a BOMB! Les meilleures Salutations de la Suisse!
When someone says they "cook" and they are almost "chefs" I ask them to either clean the tenderloin or to filet a whole salmon.
Your technique is beautiful.
Until I saw this video, I never knew I was doing my beef tenderloin all wrong! I trimmed way too much off the tenderloin, and left it as one, whole piece, tying it with the "tail" tucked under (and I used the complicated method of tying it, wrapping the butcher twine around my hand!). As I said, I had been doing it all wrong! I watched your video twice, and it made perfect sense as to why the tenderloin should be THREE roasts, and NOT one! I never knew the center cut was called the chateaubriand, and I never thought about cutting the "tail" in two, and putting the two pieces together to make one roast (thus making for a more tender roast, as well!). I did not follow your traditional method of cooking, but instead did the three roasts sous vide! Having three roasts helped when it came to fitting the entire tenderloin in the sous vide! I cooked the roasts to 120 degrees as suggested, and finished them on the grill to get my crust. I was really worried that 120 degrees was too rare, but when I took the tenderloin to the party, all but one person ate it exactly as it was prepared (and I made it clear that I would not be offended in the least if someone felt the need to microwave theirs, to cook it just a bit more! To each his/her own!). Nearly everyone at the party was asking how I prepared the tenderloin! Thank you so much for your videos! They are SO easy to follow, and you truly educate, and tell people what you are doing, and why - and you make it fun! And of course, you make fantastic dishes! I hope you had a Merry Christmas! Thanks again!
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This was absolutely fantastic. I've always made Wellington at Christmas but I moved to Europe this year and couldn't get a fully cleaned one. I would have had no idea what to do without this excellent video.
I have watched many videos on this process. After watching your's I went down and purchased a whole tenderloin that NEEDS cleaning. You're right, it's very expensive but I'm taking the plunge and will be cutting this bad boy up tomorrow, with your help! There was one video that I watched, (it sucked) they did one little thing different when it came to the tip, they cut it however, not all the way through and then folded it under and tied it. Thanks a million for all the wonderful tips! You make me feel as if I can friggin' kick a$$ in the kitchen. Your the best!
Gave me a surprise, usually don’t check until late Wednesday and Thursday, ALWAYS THURSDAY. Keep the surprises coming. What’s not in the sausage today, haha. People would love a lot more food, if they weren’t aware of what they were eating until the had it.
Thank Chef! I purchased my first beef tenderloin recently after watching your video to make my first beef wellington (which came out INCREDIBLE). But now I needed to know what to do with the end pieces that weren't the chateaubriand. Glad I started here and that you mentioned more recipe videos explaining just that. :) Thanks again for the cooking confidence!
Love your videos and you makes me smile all the time my friend , cheers from Thailand 🙏👍🇸🇪
I love you. I didn't think there was going to be anything and just happened to flip over and see you and laughed my ass off. I've learned so much by watching your videos. Thank you, Chef.
Thank you William! 😀
Very good ! No one seems to show the twine tie of roasts. This is truly an important subject for all of us who bake or BBQ roasts and its the time of year we tend to cook them. It's very important to have the correct butchers twine too !
And yes, tenderloin or filet mignon is too dense and too lean to use for any kind of stew. A good New York Strip is my favorite go to.
You're a true master at handling your meat.
Now that's funny right there.
And everything else in the fridge
I love you, Chef! I know, everybody says that, but if nobody would, then you would be sad. So I say it too! I love you, Chef! You make me smile and lough :-))) (Also, I learn a lot!)
Back at you Johnny! You guys are just amazing, I appreciate the amazing support and the appreciation I receive every day! Thank you so much! 😀
We cooking dunces are so grateful for the basic instructions you provide. We might be sort of stupid, but we like our food.
It is my pleasure, you guys are great, I love you! 😀
I love trimming tenders! We usually served it with a strong horseradish mashed potato, chef. Soo good!
Chef you are a gift to the culinary world!
That's exactly how I was taught to butcher a beef tenderloin!
Appreciate you very much 😊
Belle présentation .Merci.
@@zuzannawisniewska4464
c'est correct !!!
I had a pork tenderloin handy and tried this video. I highly suggest that as a trial before you go and acquire a $150 piece of meat. It will shore up your technique on the pork (I myself plan to do a few more trials with pork) before going to Costco for the fillet. Thank you chef!
😂 Oh my gosh!! I love this guy. By far my favorite Chef on UA-cam. The twine had me laughing. Thank you for sharing this. It helps a lot.
Thanks Chef, I really needed to learn how to tie meat with twine. Surprised that the savings from doing your own trimming wasn't more.
Chef i watch how to tie a tenderloin 5 times. I loved how you explain so well Mille grazie Chef
Greetings from Germany! I love how you are so professional and yet admit, that you still do mistakes over and over again :-) . It is what makes you so lovely :-)
Thank you! 😃
Just finished watching another video to prepare a BT. Your video was on the sideline, and I thought it might be a good comparison.........BEYOND GOOD! The difference was amazing. I loved this video.
I never saw this procedure so well demonstrated and explained. Thanks Chef!
Glad it was helpful!😄
8 AM on a monday? What better way to start the week!
Thank you 🙏
This guy is hilarious and VERY GOOD at everything he does!!
Thanks Chef JP! Intriguing….been cooking for a lot of years and always said ‘bad words ‘ trying to remove silver skin!