OMG - THANK you ... (only 1 min 39 in) for doing that with the beef ... I had totally forgotten how my Grandad showed me how to do that! It's been bothering me for YEARS and he's not here anymore to ask. THANK YOU, thank you, THANK you!!!!
So awesome Billy, bravo. I’m a home cook and totally agree with your philosophy on the fundamentals of cooking. Thanks for furthering my at home cooking knowledge!!
My mouth is watering. Perfect classic dinner for two. Love it! Thanks for making it look effortless quick and easy. I don't like going out on Valentines Day. I'd be preparing this while enjoying a Martini!
Wow! This is amazing! My granddaughter is really loving this dish. Her favorite dish of beef. Thank you so much! I appreciated you and your recipe! 👍💕👍💕
It doesn’t have to be a holiday for me to cook this dish. I usually use little golden potatoes. Thanks for all the teaching skills. Thanks for sharing.
Good video, really like your style. Just so you know however, the center cut is the Chatea here in the US. Classically in France the Chateau comes from the head end of the Loin. jacques pepin has a video where he goes over this. Just want you to be perfect haha.
Hi Billy. Loved this video. I watch all of your videos and cook your recipes more than any other chef/youtuber. What I liked about this video even more than others is the 'meal' aspect. It wasn't one thing. You brought together the concept of 'timing' and 'combining flavor profiles' along with a great preparation of the protein. I feel like chef's have a unique understanding of flavor profiles such as in the book 'The Flavor Bible' and I would totally look forward to your take on meals kind of like how you did here. Combining a great side with a sauce and the protein. Looking forward to what you come up with. :)
Please show this video to the famous Bern's Steakhouse in Tampa. They do NOT KNOW HOW TO PROPERLY PREPARE or SERVE this dish! They just bring you a chunk of meat, not sliced and no Bearnaise sauce!!!
@@HeyitsDee Easy to say that at masked first through fifth graders who can’t understand you because they are way behind in reading and math skills because of your teachers unions. But the issue is silver skin. Which he clearly knows the info because he is probably in the food industry as I am. He saw the CC 190A used by Chef Billy that equals skin and strap off. So why even ask what about the silver skin? Unless he is one of your former students who didn’t get to learn anything for two years because you taught via zoom. Here endeth the lesson.
This channel is one of the few things left in entertainment (infotainment?) that makes me smile anymore. Chef Billy is a treasure.
Appreciate that very much.
Your face at the end of the video said it all!! Perfection!
Utterly amazed every time that you only take one bite and then vanish without plate in hand. Will power!
Trust me, it’s been a work in progress.
OMG - THANK you ... (only 1 min 39 in) for doing that with the beef ... I had totally forgotten how my Grandad showed me how to do that! It's been bothering me for YEARS and he's not here anymore to ask. THANK YOU, thank you, THANK you!!!!
Hello Chef Parisi, great video a must-try recipe, thank you for sharing. Love your Wolf Cooktop. Best regards.
So awesome Billy, bravo. I’m a home cook and totally agree with your philosophy on the fundamentals of cooking. Thanks for furthering my at home cooking knowledge!!
My mouth is watering. Perfect classic dinner for two. Love it! Thanks for making it look effortless quick and easy. I don't like going out on Valentines Day. I'd be preparing this while enjoying a Martini!
Absolutely making this on valentine’s
Wow! This is amazing! My granddaughter is really loving this dish. Her favorite dish of beef. Thank you so much! I appreciated you and your recipe! 👍💕👍💕
It doesn’t have to be a holiday for me to cook this dish. I usually use little golden potatoes. Thanks for all the teaching skills. Thanks for sharing.
Good video, really like your style. Just so you know however, the center cut is the Chatea here in the US. Classically in France the Chateau comes from the head end of the Loin. jacques pepin has a video where he goes over this. Just want you to be perfect haha.
Hi Billy. Loved this video. I watch all of your videos and cook your recipes more than any other chef/youtuber.
What I liked about this video even more than others is the 'meal' aspect. It wasn't one thing. You brought together the concept of 'timing' and 'combining flavor profiles' along with a great preparation of the protein.
I feel like chef's have a unique understanding of flavor profiles such as in the book 'The Flavor Bible' and I would totally look forward to your take on meals kind of like how you did here. Combining a great side with a sauce and the protein.
Looking forward to what you come up with. :)
Great meal...thank you for teaching us.
That is Amazing! The only things is for such perfection we need you!
Nice dish and you have one clean kitchen !
Thank you Chef
Looks delicious. Only pronlem I see is having to go to McD's because I'm still hungry
Amazing
Billy, thoughts on using sous vide for the tenderloin?
Absolutely you could!
i would recommend making the sauce last. its raw egg at around 30..40°C. would not let this sit for long bcs of potential salmonella.
That’s not true. All American eggs from the grocery store are pasteurized to some extent killing any salmonella.
@@ChefBillyParisi im not from america and didnt know about this practice overseas. thanks!
😎👌🌹
Please show this video to the famous Bern's Steakhouse in Tampa. They do NOT KNOW HOW TO PROPERLY PREPARE or SERVE this dish! They just bring you a chunk of meat, not sliced and no Bearnaise sauce!!!
Would you stop wasting food! It hurts me to watch those precious potatoes being slaughtered!
Are you married?
What about that silver skin?
If you know what silver skin is, then you should know that it has to be removed. Please refrain from asking stupid questions.
@@HeyitsDee
Easy to say that at masked first through fifth graders who can’t understand you because they are way behind in reading and math skills because of your teachers unions.
But the issue is silver skin. Which he clearly knows the info because he is probably in the food industry as I am. He saw the CC 190A used by Chef Billy that equals skin and strap off. So why even ask what about the silver skin? Unless he is one of your former students who didn’t get to learn anything for two years because you taught via zoom.
Here endeth the lesson.
@@HeyitsDee
Ok boomer…😂