How To Perfectly Roast a Beef Tenderloin | Chef Jean-Pierre
HTML-код
- Опубликовано: 29 сен 2021
- Hello There Friends, Today I will be showing you how to Perfectly roast a Beef Tenderloin, if you haven't watched the video on how to Tie and Clean a Beef Tenderloin. You should definitely go watch that right now! Well what are you waiting for?? • How To Clean and Tie a... Here it is for you :) Now go Roast that Tenderloin that you already have cleaned and let me know how you did in the comments below!
RECIPE LINK: chefjeanpierre.com/recipes/ro...
------------------------------------------------
VIDEO LINKS:
Clean & Tie Beef Tenderloin:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
------------------------------------------------
✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpierre.com/
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ 
Развлечения
Nothing puts a smile on my face like a newly posted Jean Pierre video
I love the class.
Every week.
I never miss the show
The best cut of beef, prepared simply is always a success. The flavour is perfect and the roast will be the most tender beef you’ll ever have.
I’m addicted to Chef Jean-Pierre videos!
agreed... i watch them in the morning with a coffee
@@TheBenlueks 🙌🏼🙌🏼
Guilty
THIS IS LIKE EARLY CHRISTMAS!!!! Twice a week videos!!! LOVE IT!
Ahh, Chateaubriand! When my wife and I were engaged fifty-eight years ago we first had Chateaubriand in the Black Forest near Baden-Baden, Germany. After getting married we made it our "go too" anniversary dinner for about four years. And then, we still don't know why, kids started arriving. Good-bye Chateaubriand hello meatballs. Really, Chef J P, you have inspired me to treat my "Sweatie" (I forgot how to spell Sweetie) to a home cooked Chateaubriand dinner this, our fifty-fifth anniversary. Thanks, Chef for your great recipes and your unpretentious, humorous and sooo informative presentations.
Congratulations for your anniversary, sir!
Yes congratulations on your 58 years! I love your comment "Good-bye Chateaubriand hello meatballs" Two dessert for you ! 😄
May you and yours have many more to come. All the best.
Wow! Congratulations! My husband and I celebrate our big 20th wedding anniversary next week. Not with chateaubriand but with steak au poiuvre. 😊
Hi Chef Chateaubriand...I just came across your channel researching how to cook tenderloin beef...I like my meat well done and must videos on cooking tenderloin still looked pink inside. I can't eat it that way... Can I cook it to where it's not pink without it being chewy or dry and if so what temp and for how long?
“I’m already redundant too often!” LOL 😂 WE LOVE ❤️ YOU CHEF!
Shades of Yogi Berra...too funny! Love him!
I had an English teacher once tell the class:
"When writing a paper, it's very important never to be repetitive, redundant, or to same the same thing twice."
Best cooking show available. Love it!
Roasted beef tenderloin is one of mankind's greatest achievements. I made a Wellington with a center cut, but now I'm determined to do one with the head just to prove a point! As always, wonderful video, Chef JP.
My week: Sunday, Monday, Tuesday, Wednesday, JPday, Friday, Saturday. I also found myself buying a lot for beef since I join this channel.
Dear Chef Jean-Pierre ... such a contribution and artist!
That pan sauce looks divine.
This man is a treasure I'm telling you. I get the same results doing a reverse seer I personally think it's a little easier chef. Just set it rolling at 225 , wait for the IT to hit 115 , Then I take it out, and seer it and put that beautiful crust on it. The extra heat from the searing brings it up to about 125 give or take a few ( at least on my stove ) freaking delicious. Pan sauces are the best.
@Vantharas C Thank you for sharing your technique, it is indeed a perfect one! 😀
You are the best chef on RUclips. Can't wait for the prime rib show.
If you use the reverse sear technique, can/should you roll the tenderloin in a butter herb mix before putting it in the oven?
Everyone has their own technique and has their spin or variation of a technique. If it works, it works. The obvious keys to a good roast beef tenderloin where you use the entire cut of meat is making sure the meat is cleaned and tied properly and you somehow get the good crust, whatever technique you prefer. You obviously want to make the simple pan sauce from the cooked meat as the sauce is derived from the juices of the meat. Did I miss anything that you wanted to convey in this video, Chef J-P?
I so wanted to reach through the screen and steal a bite of each cut of the tenderloin. I'm willing to bet the folded tied head tastes just as excellent as the Chateaubriand cut. Now you have a beef tenderloin that can feed a family or at least a few Cajuns or growing teenagers. 😉
Cheers!
Might have to do a beef wellington video. HA! I never did the tying thing cause I always screwed it up...this is a much easier demonstration. Thank you once again Chef!!!
You make me happy every time sir...... Whenever I have a bad day I watch you cooking .
Another Superb Magnifique tutorial Chef Jean-Pierre, I seriously need a bib, my mouth is watering and I'm drooling, each week I am more and more convinced each week that you are the Best Chef alive 😊
🙏🙏🙏😀
When the chef said "Well hello friend" it was like he was saying that to me sooo I said "Morning chef" right back
🤣🤣🤣
How can he be talking just to you when he was talking just to me.
@@jimf710 lol
@@jimf710 Don’t know what you mean. I was replying to your message to the chef 🤣
@@laura.j.schembri5165 Replying really to GETTINGEVEN GETTING EVEN. We all think the chef is talking just to us individually.
This may be my first roast not screwed up. Excited. Thanks again, Chef!
Once again you take the mystery out of cooking and simplify it beautifully. I enjoy you passing on your knowledge, love and passion of cooking. You're trully a great Chef as well as an educator. Truly inspiring.
Cheers
"Dare you go, my fren...just a very simple pencils." Haha. I love chef Jean-Pierre. Such an amazingly fun (and funny...sometimes unintentionally) and inspiring individual. I watch these over and over whether I am cooking or not simply because is character cannot be ignored.
Not to mention, the man knows how to make the best pencils. "I promise you!" 😆
You’re the BEST! Thank you for an informative video! I will be doing this for Christmas.
First time I made this roast, it turned out perfectly. The easy to follow instructions from cleaning and prepping the beef to roasting it was a success with Family during this holiday season. Thank you thank you Chef!! ❤️
What an artistic scientist you are! Precision of technique. Plus, teaching us both how to astutely observe as well as measure (heat). All while constantly encouraging us. "BE NOT AFRAID." Well fear flees when we cling to FAITH.
You're showing us HOW to do so. AND, the method plus accurately copying you equals - Voilá!!!
Thank you for your endless and generous patience, your common sense, vast perspective which marbles your instruction and your humor. When I contemplate hundreds, thousands, millions(?) of times you've done all these preparations I can only say "Ou-la-la!!!"
You are a Blessing for us all. We are grateful, Chef Jean Pierre!
From Sacramento,
France Driscoll
Stay Free.
Remember Eternity.
¡Viva Cristo Rey!
🙏🙏🙏😊
Always love your videos. You are such a gem, Chef. I laugh out loud, learn, am inspired, and am more confident in the kitchen now. I did miss watching you taste this beautiful roast. I know it tasted even better than it looked!
This looks so good. I've used a slow cooker in the past, but I can't wait to try this method
Thanks so much Chef
This is absolutely 💯 beautiful Chef. You are so right about this cut of meat not being stew meat. The cleaning, the prep, the salt marinate, the turning, taking the time to put the love in your food, knowing your equipment, and even knowing the mistakes of others, and the humor of making cooking fun compells me to show gratitude. I can't wait to prepare this for my neighbors at our next cook out and for my family when they come in from out of state. You are truly a master Chef, a wonderful teacher, and a beautiful human being. We need more younger people to learn from you so there will be more beauty in the world in all professions. God bless, Tony
Just discovered him and I'm in love! 💕💕 🤣 His personality with his skills make him irresistible!! I
The best who ever do it , thank you chef merci 🔥❤
Not bad, not bad, . I'm Just cooking a bowl of rice for dinner. . .
Love it chef 👍🍻
I love this guy! He is so good and shows the real world in the kitchen!!!
You are a very good teacher, and you keep it light and fun!
Chef it would be great to hear any advice you have about looking after/maintaining a good quality cast iron pan! Thanks so much for your continuing work on this comprehensive and top level cooking course! You're the best teacher out there. x
Glad to hear about the upcoming sous vide videos. We've been doing some of that in our kitchen over the last couple years. The results have been delicious. Keep up the great work Chef!
Jean-Pierre is a wonderful perfect chef. He teaches every single detail how to make a perfect dishes 😋
Chef I never get tired of watching you at work you are remarkable.
Yes, this for Christmas 🎅 "that guy right there " 😂
Thank you--been waiting all week for this! 😋😉And thank you for the explanation about the redistribution of the juices--wasn't aware of this. God bless! ✝💓
I am so glad you showed us start to finish the perfect way to prepare out whole filets of beef. Thank You so much! You are my chef premier!❤️
Thank you Linda! 😄
Merci! I am ready for dinner and it's not even noon. Cooked perfectly!
I tried chef's 24 hour dry age technique on a sirloin roast for Christmas dinner and wow what a difference it made. Tender and flavorful all the way though. And that sauce! So easy to prepare and adds so much flavor. I didn't even add any butter and still it tasted delicious. Great tips thank you Jean-Pierre!
Xmas dinner 2022. Thank you Chef. We followed your videos of 'how to trim the whole tenderloin', 'how to perfectly roast a beef tenderloin', 'how to cook the perfect steak' and 'how to make homemade broth' and it was, as you always say, "a-mazing!" While making the pan sauce your words 'reduce, reduce, reduce' were like a mantra in my head. There was nothing left of two entire tenderloins. My youngest grandson ate his weight in beef.
You are a gift that keeps on giving. Much thanks and happy holidays!
Aaaaaaaaaaaaaaannnd I'm buying beef tenderloin this week. Thank you Chef!
Pure genius, as always from our favorite chef, Jean-Pierre!
Chef JP, You are the best Teacher I have ever seen!!!
The way you Explain everything is Spot on 👌😉👍
Mine is in the oven right now and the house smells amazing! Can’t wait to serve it up! I also threw a few single serving potato lasagne stacks in the oven too, some sautéed asparagus on the side and it’s a meal for for a king! Thanks for sharing chef!
👍🏼👍🏼from this guy!
I am very excited to watch this one!
I have been buying Tenderloin of Beef and trimming and cooking it just as you have done in your video.. It is the only beef that I like besides a good Prime rib every now and then.. Just want to say thank you for all the great recipes. I find myself watching your videos all day long.. I can't get enough of your great recipes.
You crack me up and your enthusiasm is unbelievable. What beautiful pieces of tenderloin! No wonder people are lined up for your cooking school!
Superbe chef! Perfectly cooked, perfect crust and color. A beautiful sauce, it doesn't get better than this! This is excellent advice for using the thermometer for the large joints of meat and not so much for small steaks. Excellent video as always, I can't wait for more!
You had me at "Roast Beef Tenderloin"!!! 🥰 It looked great ~ thanks for showing us the cooking results of tied-beef.....Bon Appétit Chef JP! 😋
That brought back some memories! I used to hover in the kitchen when mom made a roast so I could suck on the twine when she cut it off lol!
LOL! Your Mom must be a great cook! She even makes twine taste gourmet.
@@sammyjo8109 She was an awesome cook. There would be little bits of the crust stuck to it - it was crazy yummy! (At least to a little kid!)
OMG, I forgot about doing that. It was so good.
I did the same thing!
That looks amazing as always, Chef. We appreciate you!
Beautiful Chef absolutely beautiful.
Thank you for your passion and commitment to delivering wonderful dishes.
I was sad that you didn't eat a slice of your roast with your pansauce, but, I love you for your generosity sharing your gifts with us
Thank you Chef Jean-Pierre ! I followed your video to the letter . I served my wife a perfectly roasted Beef Tenderloin with tarragon & mushroom gravy . She went wild ! Looked at me ,smiled and said ... " I'm keeping you " . lol . Much thanks , I cant believe I did so well . You are amazing Chef !
Just finished Christmas dinner using this method of cooking tenderloin. Everyone raved about the tender, juicy meat. I will use this method from now on when cooking tenderloin. The "simple pan sauce" was a big hit, too!
Thanks Jean-Pierre, you always make my week better.
Hey Chef! I just made this and it all turned out amazing!!! I had a little challenge too because I had three different requests: Medium Rare, Medium, and Medium Well. Since I too had three different pieces, I cooked all three and they all turned out to be the BEST roast I've ever eaten! Not to mention the gravy (my first time making from scratch) was the best I've ever had!!! It was all so easy to do too. I think from cleaning the beef loin to plating it took me just a couple of hours. Thank you so much to teaching me all this!!!
Thank you for another excellent video filled with helpful information delivered with enthusiasm. You make any cooking task seem achievable and enjoyable. Keep up the great work.
Awesome Chef, your simple sauces are amazing. I can't wait to try this.
I just watched your video on how to clean and tie the tenderloin, and then I watched this again.
DEFINITELY cooking this for Christmas dinner. I know it's gonna be wonderful!
I bet this would make awesome French dip sandwiches the next day!
You better believe it did!!! 😋😋😋👍
the best yt channel is back, love ur enthusiasm chef
I loved the video. Thank you so much. I’m dying to prepare it the same way.One more thumbs up for our dear Chef Jean-Pierre.👍🏼👨🍳
Followed this and the previous video very closely for our New Year’s Eve dinner party. It was an absolute hit! Thanks so much for your detailed videos!
Tenderloin for stew meat! I nearly spit my drink out when I heard that. Mamma Mia. RIP my heart.
Love your channel Chef. You're a great teacher!
I just made this for dinner. 100% best roast beef i have ever had. Your cooking times were spot on, thank you so much for making this video. Happy New Year Chef.
🙏🙏🙏😊❤️
Looks stunning! Thanks Chef!
I love your shows Chef! The best food channel on RUclips! ❤️❤️
Thank you , Jean Pierre.
My mouth is watering and my stomach is aching. Those tenderloins look heavenly 😋
I've learned so much from this guy. Great chef!
so i cooked the tail, and it was absolutely parfait! i am so thrilled! thanks again and again chef!
This is lifesaver. I impressed my gf’s family and friends. I don’t speak Portuguese but you will know when someone like you if they like you. Thank you for your video
I think this is one of the best channels on RUclips. Fantastic technique. Keep going
hey chef, i just moved to the big city with my gf recently. ive never had the opportunity to cook much because my mom took over and wouldn't let me, but since its just us, i have the freedom to cook.
ive been following and watching for a while, so with your help i have cooking ideas, recipes and technique. ive learned a lot of cooking sense from you so thank you. take care.
Awesome to hear 😊
Nothing better than this channel
🙏🙏🙏😀💗
I forgot that it was Thursday, Awesome!
Chef I’d burn my lips drinking the sauce from the pan Alone!!! This is elegance on display Sir!!! Thanks for taking away my anxiety over this pricey cut!!!
Thank you for a fantastic show!❤️
I’m writing u from my heart! Thanks to u Chef John Pierre, my Xmas dinner was divine! I ordered a whole “trimmed” tenderloin and when my husband brought it home it was anything but. I panicked but cleaned/tied it like I learned on ur videos and followed ur instructions to the letter. The end result? Restaurant quality rare to med rare beautiful tenderloin u cld cut with a fork!! My quests were impressed, so was I!
Thank you for your entertaining and informative videos, Chef! Merry Christmas!🎄
Your devout follower,
Lee Taylor💋
Good afternoon Chef 😊... You taught me how to prepare a roast now teach me how to cook it 😋 Thank you for sharing this 😀 😊
MERRY CHRISTMAS CHEF PIERRE ! Thank you so much for teaching me so much on all your techniques for cooking. My Family Thanks you Too!!
Thank you Chef you are the best love your information and humour you add pleasure in cooking!
Thanks for the tips chef, can’t wait for that gumbo video ;)
I subscribe to many cooking channels, but Chef Jean is my favourite
This Man is A Genius ❤
I just found this channel.The man is amazing.No disrespect but he is like a cartoon.Specially if you don't watch and just listen to him.Love him.:)
Simply one of the best meals you can make. Crowd pleaser. Pairs nicely with a Napa Cabernet or Bordeaux.
I just prepared this last night and they turned our beautiful! I was worried I didn't have the head tied quite right, but both the head and tail cooked beautifully. The pan sauce...Amazing! I even served this with your potatoes fondant. A hit! Thank you Chef!
What a great video! Thank you so much for helping a novice understand the process! I have one in the frig to clean and then prepare 😊🎉I'm never sure how much of seasonings to add. How do you figure out how much to add? For the pan sauce, I heard tarragon buy that was at the end, right? Was there any other seasonings besides salt and pepper in the pan sauce?
Hope to try this for Easter Dinner this year . Excellent part I and II
Thank you
Chef
Cooked perfectly and you took all of the fear out of cooking an expensive piece meat properly
Exactly! I remember my grandpa refused to eat beef if it had any kind of pink in it, in fact he'd get physically sick if he ate anything rare.
@@daphnepearce9411 Rare is red in the middle with a cool center. Blue is redder in the middle with a cooler center sometimes just seared. Medium-rare is pink in the middle. Everyone has their preference. I know people who want a cremated steak; well, well done. I'm the direct opposite, I prefer my meat blue and want to taste the myoglobin; the red juice oozing out of blue to rare meat isn't blood, it's the protein fluid used to transport oxygen to muscle tissue that greatly resembles blood.
I had a significant other who had to have hers medium-rare (hot and pink the middle). One time we were at Bally's Steakhouse in Vegas and they brought her steak out to her too rare for her. She didn't demand they make her a new steak. She told the server to have the chef to put it back on the fire a bit longer to get it to a medium-rare to medium. There was no sense wasting a good cut of meat that can easily be fixed by putting it back on the fire or in the oven. It came back and it was perfect for her. We knew it was the same steak as it was the same sized shape steak that was cut in half when was cut in half to test if it was cooked to a medium-rare. I suspect it was a new chef and they were getting their steak orders mixed up. The nice thing about an undercooked steak is that it's typically easy to fix, just heat it up for awhile longer.
Regardless, I tipped the server well as he did a wonderful job salvaging our culinary experience.
TRIED YOUR RECIPE WITH A MOOSE LOIN. BUT COOKED TI 140. WAS AAAAAMMMASING. THANK YOU!!!!!
Lovely, lovely, lovely.... beautifully done. Thank you!!!!
Thanks Chef really appreciate all the tips you give 👍
I watched your video on how to trim and tie a tenderloin yesterday and I’m thrilled to learn the correct way to cook it perfectly!! Thanks so much Chef! I now have my Christmas meal! You are so funny! I absolutely LOVE watching you. I have bought all of your flavored oils and vinegars and they are FABULOUS!!♥️🥂
Thank you Kathleen 😊🙏
My favorite is Chef’s Olive Oil roasted garlic 🧄. I only use it in special recipes.
I love it 💗💗yummy 🤤🤤thanks for another amazing video 🌺🌸🌺
Hi chief JP Shane from new Zealand thank-you very much I saw the tender loin in market the other day but wanted to wait till you did this
This looks amazing! I need to try it. :)
Chef Jean Pierre is an artist, full stop
you are the best, great presentation!!