How to Make The Perfect CHATEAUBRIAND | Chef Jean-Pierre
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- Опубликовано: 30 сен 2024
- Hello There Friends, An exciting video today! I will show you how to make a Perfect Chateaubriand! A Filet Mignon for 2. Super easy to prepare and to make. The only thing that it isn't easy on, is your wallets. This is a special dinner that you want to make to really impress someone you love! Let me know how you did in the comments below!
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Man, Jean Pierre wasn’t kidding when he said he was going to be dropping Valentines Day bombs all week! 2 in one hour? 🙌🙌🙌
valentines day coming bro!!
Greetings: alleluia amen 🙏: Mr. Fabulous Jean-Pierre ( 👩🍳 chef) , thank you: Mr. Fabulous Jean-Pierre ( 👩🍳 chef) , thank you
Greetings: alleluia amen 🙏: ( btw) the presentation is fabulous, again, the presentation is fabulous
Greetings: alleluia amen 🙏: be very, very, very safe, wishing you a blessed afternoon and a wonderful evening ahead: Enormous Hug 🤗: Love ❤️
Greetings: alleluia amen 🙏: ( btw) this entree is one of the most delicious 😋: will try it at home 🏡 soon!
What can you say about Chef JP that has not been said already? Genius? Funny? Entertaining? Teaching? What a guy! And the day will end "beautifully" (17:18 marker) is for the hall of fame! You da man Chef JP!
Master chef
Watching Chef Jean-Pierre has improved my marginal cooking skills to much improvement. Also, thank you for not having the continual background music and dramatic slow motion dramatic effect like other channels do. This is the only cooking channel one needs. Quality teaching from a experienced professional.
Simply and Tastefully
Agree 👌🤔👍
And funny 😂
Amen to that.
Yes!
Could not agree more. Love his videos!
You know, I know this steak doesn't exist. I know that when I put it in my mouth, the Matrix is telling my brain that it is juicy and delicious. After nine years, you know what I realize? - Ignorance is bliss.
I made a list of items to buy and i'm making this Sunday for the best wife ever for V-day :) Thanks for the wonderful meal idea.
Simple recipe, if you dont have Chateaubriand dont worry, just dont use it, lol
From another chef over here in Sarasota, PLEASE never stop making videos Chef Jean Pierre! You’re an inspiration and rapidly becoming one of my heroes! 😎🙌🏻
Gordon Ramsay makes everyone feel inferior, whereas Chef Jean Pierre makes you feel relaxed because,.... it's not Rock Science, it's just cooking. When you start a new recipe, you feel more confident. Sure, I've still made a few mistakes, but I don't take it to heart, I learn from it and rewatch the video again (reduction). I have spent more time in my kitchen since tuning in than I have my whole life. Bought a freezer and put it in garage.
And Chef Jean Pierre is contagious, three of my neighbors are now big big fans. Gordon Ramsay, God bless him, hasn't had that effect on me.
Quite a line of great products, go check them out.
Technically, using salt is definitely rock science 😉
@@OllieSticksmanThanks for the laugh!
Oh, yeah...THIS is next on my list of Jean Pierre challenges. Looks delish...I'm CERTAIN it is!
Chef, I'd be interested if you would demonstrate your method for Tomahawk Steak please? Also known as bone-in rib-eye and "cowboy" cut I believe in the US?
Yes, please.
"Mmm...I love my job." The look on your face told me you weren't lying 😁
My first time having Chateaubriand was at an old steakhouse in Omaha. We fell in love with it instantly.
You have a bit of a cold, Chef?
Dear Chef....I had my doubts! $130 for a piece of filet mignon and I DEFINITELY didn't want to mess it up, I had always seared first and then roasted, with good results, but I put my faith - and my chateaubriand - in your hands and voila!! Dry brined (s&p) for 24hrs, roasted to 120 degrees (didn't look too good at this point) then seared it and OMG!!!!!!! I will never, I repeat, NEVER, make a chateaubriand any other way EVER AGAIN!!
Legendary!!!! Fyi, I'm 64 and have been cooking a long time, but this recipe was "not complicated" and "so easy, even a CHILD could do it!!" My dinner guests will be talking about THIS meal for YEARS!! Another delicious, a-MAZ-ing, recipe from the Master!
Merci beaucoup Chef Jean-Pierre💚
👏👏👏👍😊
@@ChefJeanPierre
It is very français
I absolutely love your enthusiasm and passion for what you do. I’ve made a few of your recipes and they work well. I’ll be doing this one along with crème brûlée for a valentines celebration with my Fiancé! Thank you Chef.
I was almost thinking to myself that you showed the plate and hadn't tasted the Chateaubriand. Silly me. Boy, did you do that well. Cut off a slice, dunk it in the sauce and eat it like that.
You never disappoint. Merci.
Candlelight, romantic French music playing, wine and this fabulous meal will make your sweetheart swoon with love for you. Love you Chef Jean Pierre.
💖💖💖💖💖
I'm really admiring that French door oven. So perfect.
Omg, tell me about it with the beef prices today. Just the other day we got some prime rib and it was $107, lol. Crazy.
Chef I did that 24 hour thing you taught me on steak.......... OMG IT WAS DELISH!!!
THANK YOU!!
"This is a romantic dinner; it's going to end beautifully!".....God forgive me but Chef, you could totally get!!!....ijs.... A-FREAKIN-DORABLE!!!
LETS GO! Been hoping for this! I already liked the video,because this will be perfect!!!! Thank you chef!
Chef! Oh man, it's only 9:30 in the morning here and I can't wait to get started cooking! Sometimes cooking feels like a chore but when I see a new video of yours I become inspired again. :-) This looks mouth watering! Thanks chef!
Le steak chateaubriand est ma inspiration éternelle (pardonnez moi pour mon français insuffisant) )))
I don’t know how more down to Earth one person can be than the Chef. Puts a smile on my face and makes me laugh all the time. Cheers chef. 😂
🙏🙏🙏❤️
Chef, you're spoiling us - which is perfect. We need more Chef Jean-Pierre, the perfect antidote against tedium and insipid food! Merci beaucoup, Chef!
I made this last night and I was a hero with my wife! I knew she was tired of me grilling huge ribeyes so I thought I'd try to class things up a bit while using less meat and "Mamma Mia!!" She was impressed. THANK YOU chef! You made it easy to learn and it gave me an excuse to buy a bottle of port. It may have been a bit excessive to use Taylor 20 year for the reduction but it sure tasted good!
Man, does that look good, perfectly cooked. But you ain't kidding about the price of tenderloin in the last year. Whoa!
Hello Chef Jean Pierre. I am now buying the whole beef tenderloin since you had the video how to clean and tie a beef tenderloin. This is a great video and I love the recipe to cook it in the oven first, rest it and finish the dish in a cast iron pan. Thank You for sharing. Best Regards. 👍❤
I have not been able to find whole cuts anymore.
Chef! I "discovered" your channel just over two months ago but let me tell you - amazing! Your cooking, passion and persona really lifts my spirit and inspires me! Thank you!
40 bucks a pound for Choice. Choice. Not even Prime. Beef prices are crazy in 2023. And the farmers arent seeing any real increase in prices. It's all made by the corporation. Terrible situation. I wish I was young enough to raise my own cattle.
You’re ridiculous. It’s because of the democrats you voted into power.
Hope you're doing well, Chef. You didn't seem like yourself today. It was a great video and an awesome recipe, as always!
Fantastic recipe as usual. Waiting for the next video to see the chef enjoying to add butter to the sauce again
???
He is in a good mood.
What are you talking about?
Wonderful Chef Jean-Pierre
what a pleasure watching you Chef
God Bless you !
Am I the only one here who dreams about Chefs recipes?
C'est bien beau tout ca, mais quand est-ce que tu nous invite?.... J'apporte un millesime, est le Dessert que tu veut (Fait maison)! Ca marche?
A bientot!😉
You love your job and we love you Chef Jean-Pierre!
I love this! And now I'm starving just watching the great food made fresh by Chef! Need a loan to get that filet mignon though. :)
When I make this for her, I hope she looks at me the same way you were looking at the dish lol thank you Chef!!!!
😂 She better
You need to make a t-shirt with your tasting face on it..
That hunk of meat probably costs $50 or more. I would do it with chicken breast or salmon, and you have great videos for those too. Love those pan sauces.
Bought a tenderloin yesterday for 10$ a pound 8) perfect timing on this video
The controversy regarding rare, medium rare, or well done started in the 70s, and here is where the argument or controversy began. Like vegetables, the closer to raw you can eat or consume vegetables, they retain their original nutrients; the more you cook them or subject them to heat or cold, you reduce the quality and amount of the vegetable's nutrients. Therefore, eating vegetables right out of the ground is best in the transference of 100% of the vegetables’ nutrients to our bodies, followed by frozen vegetables, followed by cooking vegetables.
The same controversy was transferred to meat using the same argument; raw is best, next cooking it to rare, next to medium rare, and lastly, well done is the least preferred method. The argument is a well-done steak will yield the least nutrients available in the meat, as compared to rare or medium rare.
So, this is what the differences or controversy is actually about.
Great show as usual, I learn something new and different with each episode!
Bon Appetit!
mmmmmmmmhhhhhh, luuuk luuuk i am hungry now, Chef. If covid is over, i pop in and cook with u.
I don't know if anyone"s said this already, but i appreciate whoever edits these and does the subtitles and stuff. It's all well done, with good, light hearted humor. Great job
Great video, can't wait to try this. Thanks chef for sharing your knowledge.
Chef JP working overtime this week! One great recipe after another. Love it.
Thanks chef! Definitely going to get lucky with that recipe!! If you know what I mean...🔥👹🔥
Greetings Jean Pierre! Love your content! Hope to meet you in person one day! Cooking is my passion!
Well Chef my cooking has much improved over the last couple of years, thank you, you teach not only the why you do something but that we home cooks should not overthink it to much. Oh, I have really improved my egg cooking skills, I made a pretty good french omelet for my breakfast this morning I didn't think about it I just cooked. You are right beef prices are very very high right now. Just one more thing, I don't have a lackey to do the pots pans and dishes. Funny thing I enjoy washing the implements as much as I do with the actual cooking.
Thanks for the great, special occasion recipes these past few days. My Valentine and I will be eating your Caesar Salad, which you taught us how to make from scratch a few months ago, your Chateaubriand and Fondant Potatoes, with your Raspberry-Orange, Creme Brulee for desert. I even ordered the heart shaped creme brulee dishes from amazon (arriving Saturday). You are very inspiring. I hope I don't screw it up. If so, I'll order take-out - a pizza.
I love your job too!!!
Another GREAT lesson 👏 🙌 👌
Good Grief Charlie Brown - This Chef Cracks Me Up !!!!! Besides being humorous as all get out - he is Fantastic and Wonderful Chef ....... Thanks for this site :)
Chef, the 24 hour meat in fridge is salt only correct?
OMG! I watched this entire video and forgot to put a thumbs up! Went to the next video and had to come back to this. I have to say how wonderful this looks. I only had this one time when I was younger and it was wonderful. Now I can finally make this at home (after I take out that second mortgage!) You, dear Chef Jean-Pierre, are amazing!
The title of this should be more like, "How to Get Laid" XD
My favorite channel
👍👍👍👍 Very Nice. "You want Tilk Tac Tok..... Change the channel!!" 😂😂😂 I made the Ratatouille recipe... "Amazing"!
This Chateaubriand looks wonderful. When my personal loan is approved... I'll be making this. 😁😁😁
I remember a chef called Keith Floyd. When I was a kid. ( in the mid to late 80s ) was passionate about food and gave simple instructions. The best compliment I can give you. Brilliant. My late father loved him.
👍👍👍😊
Keith Floyd was amazing, when I first started watching this channel, I said to my wife, in some ways Chef Jean Pierre reminds me of Keith Floyd. I know he's nothing like him really, it's just his character and passion for cooking. I said all he is missing is a glass of wine, and to take a slurp in between each cooking stage. Man of my own heart.
I know he was funny, one for the pot, rest for the chef.
Simple, beautiful and amazing! Just the way it should be. Thanks
my mouth is watering, and I am craving a good cut of beef, and some good green beans, thanks alot
Thank you Chef Jean-Pierre 😊
These recipes are fantastic and will try both together 💕 so excited to cook a great dinner ,
U da best👌
JESUS…I’ve been watching all your videos and I JUST NOW noticed……your oven looks like a smiley face with a mustache. 😂 😂😂😂😂😂😂😂😂👍
🌞Dear Chef,
In today's world... And prices going up... PROGRAM IDEAL...
Teach us how to make cheap meat taste Great! 🙂
Quick cheap meals that tastes Great!! PLEASE 👍🙏🌞
Potatoes are such a dinner-time staple that it is delightful to see a different presentation and this looks wonderful. Definitely my next dinner party.
Slainte!😋😋
@Jeanette: Agus sláinte leatsa freisin! Moladh go deo le Chef Jean-Pierre!
Wonderful cut of meat. I like to buy the whole roast and enjoy the it all. Thanks for that Chef.
You know that kitchen smells good. I'd love to be the taste tester for JP. Wouldn't that be fun and delicious. 😋
Oh yea Baby, i had my first Chateaubriand back in the late 70'th ;-) It's a really great way to have a very tasty Steak!
Two videos in one day?! Can this day get any better?
Positive cooking vibes, what more can you ask for .. .thanks JP :-)
I added a Brandy Peppercorn Demiglace absolutely the best. Thank you Chef. Yes the Beef tenderloin is expensive but well worth it.
Oh my gosh, this and the potatoes look so gorgeous!! I'll have to wait till payday to try it haha! Doing your beef borginion tonight, wish me luck, and thanks again chef
Well you made the decision of what to prepare for Valentines day easy!
Huh, I do the same thing with my steaks, whether it a fillet, a T-bone, new york or ribeye...with a smoker. 220F for about 45 minutes in smoker, let rest while you crank grill up to 500F and then sear. Pad of garlic basil butter. Serve. Longer sear on thicker cuts like a fillet, bone-in cuts, or if you like it more well done. Who knew!
Every time I turn off my Lap-top, go away and come back hours later and turn it on again, my lovely, cheerful, virtual Friend Jean-Pierre appears on the Monitor and greets me with his smiling face, cheerful attitude( no matter how he feels - I hope he is feeling as though he is on top of it all.) and the customary, "Well, Hello there, Friends." and.........This video for Chateaubriand I've seen at least 5 times. If I finally cook it, do you think he can move onto something else. It is not planned but I guess something or someone knows that whenever I see him and hear his voice I perk up.
What NOT to watch on a Saturday night when all you have on hand is Banquet-brand Family Size frozen microwaveable salisbury steaks. Well, I can dream... :D
Looks amazing! Thank you Chef
My Friend! Wow. My wife is going to be wined and dined all in one meal! Love is in the air with this dish. Thank you for all you do,
Bruce
Looks delicious! Awesome job, J-P!
wonderful and very beautiful creation Chef Jean i can fill sumptuously 6:36 in the morning this video gives a lot of knowledge into my career thank you so much Chef Jean
Thanks Chef Jean-Pierre!
I got the beef tenderloin roast today. $77. Wow. But I’m going to nail it because of u. Doing the turkey roulade as well. And how can I not do your stuffed potatoes. Not a cheap Xmas meal but oh so good. Thx Chef.
Thumbs up.We love you chef.👨🍳
I appreciate you recipe.. But, by girlfriend is Asian and always wants her meat well- done. :/ It sucks for me because I'm a Westerner.
love you too, Chef.
keep the joy coming... :-D
Merry Christmas Chef! What would you suggest if one partner wants "well done" and the other partner wants "rare". This is the single source of marital discontent in our home. So....no pressure! Cheers!
You are Twice as Nice
Thanks Chef ❤️
This was the first dish i ate in a "fancy" restaurant that i took my date to, the girl is long gone but i never forgot the meal.....Thanks for another winner!
nearly perfect, only change I would make is to exchange the time in the oven with 2-3 hours in a sous vide bath at 52 C / 125 F. Because it is easier to control center temperature.
You are also very attractive and are liked by many fans. I think our chef knife is especially suitable for you. I am writing to invite you to make a video on RUclips,
Lol you're so funny Chef 🤣 I want to jump through the screen and eat,that's exactly how I like my beef cooked yum 😋
Wow!!! My kids eat here every Sunday waiting for what you have taught me this week! My kids love you, my grandson loves you, I love you!!! You have made me the most popular grandma ever!
I took your advice and bought the whole tenderloin piece and I cleaned it and cut it to several steaks and guess what ?! I saved almost 100% of the money if i bought only the chateaubriand , and still have the ends saved for roast.
Back in the 70s I thought they used tarragon and chervil instead of thyme and Rosemary. Memories. 🤓
How exciting, chef is going to start putting up three videos a day! 😜
Beautiful. Also for sauces, my uncle recently showed me what happens if I use potato starch instead of corn starch... It holds up stability much better and doesn't thin out as easily over time. I only use potato starch for thickening now.
As Valentines Day quickly approach, I'd like to say think to Chef Jean-Pierre over the last few weeks I've picked up a lot of ideas on what to cook. ruclips.net/video/GqNP77eTzqE/видео.html
I just found your channel. I may not make but dear lord, I do so enjoy your making of these amazing recipes. Thank you!
I LOVE your job too! You do it so well!
We need this man protected at all costs please ONYO
😁👌 you bet!
Taking out a second mortgage on our home so I can make one :)
Ah yes, My favourite notification has popped up!! Always a pleasure to watch these vids. Now I’m hungry again hahahah. Thanks chef🤟🏻
Lol. Gosh, you sound like me !, in the kitchen. Great recipe! Got the potato one too. My memory is cookin too.😳. Gonna make this for my wife!