An excellent video, Tom. Most cooking videos are basic and boring, but you have taken it up to another level. Good cooking results are possible for everyone with your nice and easy style.
For the past year or so, I’ve been trying to perfect my own bbq, getting ideas from online. Your videos keep popping up. I use some of yours, and some others, to create my own. I need to drop the other BS, and focus on what you do! You Rock Man! I wish I could spend a day or two with you, being your apprentice!!!! Keep on keepin brother! Thanks for everything!
For the "tail" of the filet, you could try treating it as I treat venison tenderloins (which are a LOT smaller than beef). Split it lengthwise (with the grain) for the initial steaks. When you eat it, make a cut widthwise (across the grain) and then back lengthwise again if necessary to make bite-size pieces. The end result is the same (a fairly short-grained chunk of meat), but the initial steak has enough overall mass not to be destroyed during the cooking process.
accepted the challenge and turned out wonderful! i did price untrimmed and sprouts was at 15.99. could of used some longer beans but at the end of the night its not the length, but how you wiggle them. looking forward to next year's suggestion with my baby.
First 5 minutes of this video really demonstrates why you should buy your meat from a butcher and not in the supermarket. Don't know about you guys in the States but in the UK, good beef costs a fortune in the supermarkets.
Looked great man! I was racking my brain on what I might do different this year. I have been doing cedar plank salmon with asparagus. I think I'm going to bust this out!
Awesome video, as always. Only thing I'd do different, smoke the meat to 115, and use a much hotter pan for a faster sear. For a CB cut, I'd want that pink color as close to the edge of the meat as possible.
Agreed he seared this to a mid rare in the middle but well done for a whole inch around the edge. I'm not sure it's his fault pellet smokers don't sear well.
I love your videos, always straight to the point and very informative. On another note, what knives do you use when butchering? I need some new meat cutting knives and could use some suggestions!
For home butchering, all you really need is a good 5-6" boning knife or 6-7" fillet knife, a "breaking", "steak" or "scimitar" knife (all similar and all serve the same purpose), and a bone hacksaw. Most likely, you also want an electric grinder. Of course, if you start with a whole animal, you will need to gut it, hang it, skin it, and break it down into manageable pieces before the finish cutting. If the prices of the Wusthof knives scares you, check on the internet for meat processing sites and you will find good options from companies like Mundial, Dexter Russell, and Forschner. I'm not knocking premium knives, and I myself use Wusthof and J.A. Henchels a lot. I'm just saying is that the more inexpensive knives work, too; they just need sharpening/touched up more often. Lesser frequency of sharpening and aesthetics(better looks) is mostly what you are buying in a premium butchering knife.
Thanks Tom ... another great video. In addition to my YS640, I have another grill with a searing station ... What’s the difference between using a searing station vs pan searing? Thanks!!
Can you not make beef broth with the trimmings that is being thrown away? I'm very interested in this process and using every part of the animal as our ancestors had to.
Stew works good too Or just boil the living hell out of them for a huge pot of amazing au jus then scoop them out and use like beef stroganoff over noodles
We have not used this particular brand on the rim of a drink, but have used other smoked salt. The issues with this salt is that it is very fine and will melt quite quickly instead of sticking around like standard rimming salt.
![Kumamoto Masters Japan 2024 | Gregoria Mariska Tunjung (INA) [5] vs. Akane Yamaguchi (JPN) [2] | F](http://i.ytimg.com/vi/EIjZybhsWqA/mqdefault.jpg)
that knife is the sharpest thing I have ever seen
You are KILLING ME! Watching your channel for years. Thank you so much!
More videos of whole sections getting trimmed then cooked and barbequed looks very cool and educational
here here
When Tom wrapped the green beans. “Doesn’t have to be pretty doesn’t have to be perfect. Just has to hold together.” Just like love. Lol.
SO much "right" here. From the breakdown of buying the whole cut, to the the beautiful plating. Great job.
This was a huge hit with my wife and 7 year old daughter. Thank you for the idea and awesome recipe.
An excellent video, Tom. Most cooking videos are basic and boring, but you have taken it up to another level. Good cooking results are possible for everyone with your nice and easy style.
Chef Tom. You knocked this one way outa the park. Thank you for your knowledge in food preparation as well as being a pit master. Cheers.
Very classy meal, score points with this meal guys.
Wow! This is a must do recipe! Just when I thought I've grilled it all, along comes something new!
Gotta love when a sharp knife slices thru like butter
Absolutely fantastic Chef Tom
Your patience and technique.
Simply Awesome!!!
Not just barbecue legends are made, barbecue sons and daughters are made with this meal. Amazing looking meal, Chef Tom and ATBBQ team!
Everything Chef Tom makes looks fantastic.... 😋
This video was awesome. Love the explanation on how to break down the tenderloin.
I learn a lot from you, chef Tom. Keep up the great videos.
Appreciate it. Thanks for watching!
bacon wrapped green beans are alsways a great side dish! love it!
For the past year or so, I’ve been trying to perfect my own bbq, getting ideas from online. Your videos keep popping up. I use some of yours, and some others, to create my own. I need to drop the other BS, and focus on what you do! You Rock Man! I wish I could spend a day or two with you, being your apprentice!!!! Keep on keepin brother! Thanks for everything!
I really got to stop watching these episodes before bedtime. Lol.
A perfect meal for my favorite holiday, love your channel, love work, love how you give us tips.
Love love love love love! I could literally eat it off the screen
Love your video's and detail. Awesome channel and probably my favorite cooking show. Thank you!
Que c'est beau! Merci chef Tom!
Ça doit être super bon 👌🥰💗
For the "tail" of the filet, you could try treating it as I treat venison tenderloins (which are a LOT smaller than beef). Split it lengthwise (with the grain) for the initial steaks. When you eat it, make a cut widthwise (across the grain) and then back lengthwise again if necessary to make bite-size pieces. The end result is the same (a fairly short-grained chunk of meat), but the initial steak has enough overall mass not to be destroyed during the cooking process.
Beautiful Dish Chef. 👏👏👏👏
Excited to watch Yet another Great show. Keep them coming my man!
Magnificent. The only addition I would make is to add a little horseradish to that compound butter, because I like that shizzle.
100% perfect - what a nice and wonderful dish 👍👍👍
Awesome! Thanks Chef Tom!
Absolutely phenomenal...
If I cook something like that for my wife I might even get lucky! I love the way you did the green beans and bacon.
Awesome dish! Great way to get the tarragon in mix Thanks
Good looking out. The wife will definitely love this!
Amazing recipe.
Thanks Wingman Tom!
Naming my next kid Chef Tom. This dish will definitely make that happen.
accepted the challenge and turned out wonderful! i did price untrimmed and sprouts was at 15.99. could of used some longer beans but at the end of the night its not the length, but how you wiggle them. looking forward to next year's suggestion with my baby.
First 5 minutes of this video really demonstrates why you should buy your meat from a butcher and not in the supermarket. Don't know about you guys in the States but in the UK, good beef costs a fortune in the supermarkets.
Love these videos
Long date viewer, great recipe as always chef tom! Keep them coming!
Outstanding!
Vegans downvoted this....the only rational explanation.
Ramon Rodriguez - Or 9 hoes that Chef Tom turned down last weekend.
See that Killer Hogs hot sauce! Malcolm Reed, what up!!
Looked great man! I was racking my brain on what I might do different this year. I have been doing cedar plank salmon with asparagus. I think I'm going to bust this out!
Chef Tom, would like for you to recommend which hardwoods you use with each
of your recipes. Thoroughly enjoy all of them.
Awesome video, as always. Only thing I'd do different, smoke the meat to 115, and use a much hotter pan for a faster sear. For a CB cut, I'd want that pink color as close to the edge of the meat as possible.
Agreed he seared this to a mid rare in the middle but well done for a whole inch around the edge. I'm not sure it's his fault pellet smokers don't sear well.
Stunning
You are a magician 🎩
I love your videos man!
How do you fend off the crowds of people walking by and smelling all this great food?
This is a really nice recipe
That knife is sharper than my looks.
Chef Tom: Smooth Criminal.
I love your videos, always straight to the point and very informative.
On another note, what knives do you use when butchering? I need some new meat cutting knives and could use some suggestions!
This is our go-to boning knife: www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html
For home butchering, all you really need is a good 5-6" boning knife or 6-7" fillet knife, a "breaking", "steak" or "scimitar" knife (all similar and all serve the same purpose), and a bone hacksaw. Most likely, you also want an electric grinder. Of course, if you start with a whole animal, you will need to gut it, hang it, skin it, and break it down into manageable pieces before the finish cutting.
If the prices of the Wusthof knives scares you, check on the internet for meat processing sites and you will find good options from companies like Mundial, Dexter Russell, and Forschner. I'm not knocking premium knives, and I myself use Wusthof and J.A. Henchels a lot. I'm just saying is that the more inexpensive knives work, too; they just need sharpening/touched up more often. Lesser frequency of sharpening and aesthetics(better looks) is mostly what you are buying in a premium butchering knife.
I’m so going to make this happen!!!
Very good healthy BBQ.
Healthy with bacon
This guy and the Pit Master homie are the truth
Beautiful man
You've inspired me to head to the butcher, heart cook
looks good.
That must be the sharpest knife on the planet.
Thanks Tom ... another great video. In addition to my YS640, I have another grill with a searing station ... What’s the difference between using a searing station vs pan searing? Thanks!!
Wow, I want your sharp knife
Chef Tom....I'd love to see your recipe of a Clam Chowder.
The tail of the tenderloin makes stir fry!!
Man that looks good. Also, that’s how you cook steak, perfectly pink. Rare i.e. raw is for dummies who don’t know how to cook properly.
Nice content
I’d like to see you cook a brisket chili
Perfect but I wouldn’t have done the potatoes unless they were separated ?
Can you not make beef broth with the trimmings that is being thrown away? I'm very interested in this process and using every part of the animal as our ancestors had to.
damnit tom why do you keep making me hungry.
i literally laughed out loud when he said " seasoning this simply today with duck fat spray" get the fuck outa here
Who would thumbs down this video? Monsters
Gillette
What happens to the remaining meals after Tom gets his first bite? I sure can help you guys cleaning those up!
Pan sauce would have been killer too!
Right? Got to the end of the video and I was like, "compound butter!". I'd be using that to temper my pan sauce.
Especially with that potato puree and a nice color contrast....Unbelievable looking meal as is.
Damm, and I was just gunna take the missus to Burger King 😂
How would you utilize the trimmings?
Great job as always, chef.
We will use them in the grind for either burgers or sausage.
Stew works good too Or just boil the living hell out of them for a huge pot of amazing au jus then scoop them out and use like beef stroganoff over noodles
Don’t throw anything away use in stock pot
whats the best way to save the leftover cuts of beef?
There are a few great beef dishes, is there a possible lamb steak type dish?
Hi chef, hi colleague)
The meat is overcooked around the edges. It needs more rest time to equalize the temperature.
But ....anyway - GOOD JOB! ;))
are you kidding!!!! get a life!!!
That silver skin removal is impressive
Looks good, think I'll just take my girl out to dinner.
What kind of Knife is chef Tom using in this video?
For all of the trimming he was using the Wusthof Classic 6" Curved Boning Knife: www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html
A sharp one.
What flavor of pellets were used?
I need to get a meat grinder so I can make my own ground beef and pork! 😩
So is Chateaubriand a fancy name for giant filet mignon?
That's exactly right :)
I saw some Killer Hogs in this video...
In this video Chef Tom gets everyone pregnant.
grant grigg I lol’d
😄😄
Somebody's getting pregnant!
😂😂😂😂
First!! Haven't even seen it and it sounds great!!!
Anyone use that smoked salt on the rim of a margarita?
We have not used this particular brand on the rim of a drink, but have used other smoked salt. The issues with this salt is that it is very fine and will melt quite quickly instead of sticking around like standard rimming salt.
10/10
💗
What? No love for that Killer Hog’s Hot Sauce?
What brand of knife is that?
Wusthof: www.atbbq.com/wusthof-classic-6-inch-curved-boning-knife.html
Tom, will you be my Dad?
Can you make smoked coxinhas next lol
It looks overcooked Sir. And NEVER use tinfoil - meat just cooks on. Other than that it looks good
imho: the Head of the Tenderloin is the Chateabriand
I don't know what it is about cuts of beef like that that makes me want to eat it raw.