Wanted to thank you for your video! I watched it 4 times to gather confidence to pair your tips with Ina Garten’s Steakhouse Steaks with Roquefort-Chive Sauce. It was perfection! I now have a chateaubriand and some other pieces of steaks for more recipes. It was a special meal with my most special people, THANK YOU! 💌
I’m saving this video immediately. Hope to see the chicharrón making vid soon... my mouth is watering just by thinking about it. Blessings Al. Just can’t wait to hear the doc Say... Today’s the day you ring that bell 🔔 😊 💥
Thank you, Thank you, THANK YOU!! I consider myself a pretty good cook. I love preparing memorable meals for family & friends. I just splurged on an Angus tenderloin. I was a little anxious to get it right. Your excellent tutorial has made a difference.💕
A CAB tenderloin? What time’s dinner Flygirl?!?!?! Seriously I’m so glad it helped. This kind of feedback is what keeps me going! And BTW ironically I’m answering your comment from Wi-Fi on an airplane - so evidently I’m Flyboy fly!
Good question. Honestly for a tartare I would try to stick with vendors where you know they are sourcing, storing, and transporting the meat properly. My two go-tos are Meat N' Bone (emv4.me/MeatNBone - use coupon EMV10 to save a few bucks) and Snake River Farms (emv4.me/SRF - no coupon but they have one on their website for first time customers). If you don't buy from someone like this, at a minimum I'd put the meat in the freezer for about 15 minutes before grinding or slicing just to be sure.
But a Costco piece of meat? I getting at a locker to ensure that I truly am getting grass fed beef. We also are doing a beef tenderloin into Filet Mignon
HI Leah thanks for watching and welcome to the channel! This one wasn't grass-fed, although they do sell grass fed beef at my local Costco. If you can buy at a butcher where you know the source of the meat it's of course always a better option. Good luck with the filets - it sounds like an amazing holiday dinner! -Al
Filet of what. Beef? Tenderloin or mignon?? You “ chefs “ call it all different names. What part is the filet mignon ?? Thumbs down to chefs on yt and local butchers.
If you liked this, check out How To Carve A Leg Of Lamb like a Pro - Technique Matters! ruclips.net/video/p52Vk_xYSak/видео.html
Wanted to thank you for your video! I watched it 4 times to gather confidence to pair your tips with Ina Garten’s Steakhouse Steaks with Roquefort-Chive Sauce. It was perfection! I now have a chateaubriand and some other pieces of steaks for more recipes. It was a special meal with my most special people, THANK YOU! 💌
Beautiful beef there!
Nice and useful information, always fun to watch a sharp knife at work :)
Thanks! This is so easy to do I don’t think anyone should pay for cut filet again.
Fantastic walk thru on the beef tenderloin!
Thanks, Scott! And you didn’t even have to watch me on a green KJ this time!
This was epic! Thanks for the GREAT walk through.
Thanks, Dash!
Ty. You made it super easy! I forgot it's been so long and was intimidated!
So glad I could help Heidi! I hope you nailed it!
I’m saving this video immediately. Hope to see the chicharrón making vid soon... my mouth is watering just by thinking about it. Blessings Al. Just can’t wait to hear the doc Say... Today’s the day you ring that bell 🔔 😊 💥
Yeah for chicharrón
Thanks so much Mr Alas. I can’t wait for you to tell me the doctor had that news!
One of your best vids! Learned so much
Thanks so much, Mark! Wait until you see what I did with the steaks!
Thank you this was very informative and very entertaining
Thanks, Preston!
Beautifully explained!!! Great video thank you!!🙏🙏👐👐
Thanks, Andrey!
Very nice. Thanks for the info
Thanks Michael! I see you’ve watched a few videos. I hope you stick around! -Al
Thank you, Thank you, THANK YOU!!
I consider myself a pretty good cook. I love preparing memorable meals for family & friends.
I just splurged on an Angus tenderloin. I was a little anxious to get it right.
Your excellent tutorial has made a difference.💕
A CAB tenderloin? What time’s dinner Flygirl?!?!?! Seriously I’m so glad it helped. This kind of feedback is what keeps me going! And BTW ironically I’m answering your comment from Wi-Fi on an airplane - so evidently I’m Flyboy fly!
@@BehindTheFoodTV ✈️✈️✈️Thanks again! Have a wonderful Christmas🎄 safe travels😊
Are most tenderloins from reputable enough sources for preparation of steak tartares or you actually have to buy from a specific source?
Good question. Honestly for a tartare I would try to stick with vendors where you know they are sourcing, storing, and transporting the meat properly. My two go-tos are Meat N' Bone (emv4.me/MeatNBone - use coupon EMV10 to save a few bucks) and Snake River Farms (emv4.me/SRF - no coupon but they have one on their website for first time customers). If you don't buy from someone like this, at a minimum I'd put the meat in the freezer for about 15 minutes before grinding or slicing just to be sure.
Nice video!
Glad you enjoyed it!
Excellent video! How did you know what I am making for Christmas Eve dinner?!?!
So.......what time's dinner on the 24th?
What do you use to ground your beef?
Hi Michael. We have a meat grinder attachment for our KitchenAid Stand Mixer. It’s great for small quantities like this.
@@BehindTheFoodTV I will try that out. Thanks!
You make great videos. You are totally changing the way I eat vegans.
You just made my day Al!
Wow! New SUB here! I recently made a Tederlion Steak on open fire and your dish look amazing!'Hope to stay connected! 👍☺️
Thanks! And welcome to the channel!
Do not use your $250 knife to cut open thick plastic!! Use your $5 scissors people. Or your $1 wal mart paring knife.
Great video, but please sharpen that knife 😭
But a Costco piece of meat? I getting at a locker to ensure that I truly am getting grass fed beef. We also are doing a beef tenderloin into Filet Mignon
HI Leah thanks for watching and welcome to the channel! This one wasn't grass-fed, although they do sell grass fed beef at my local Costco. If you can buy at a butcher where you know the source of the meat it's of course always a better option. Good luck with the filets - it sounds like an amazing holiday dinner! -Al
Filet of what. Beef? Tenderloin or mignon?? You “ chefs “ call it all different names. What part is the filet mignon ?? Thumbs down to chefs on yt and local butchers.