I have cleaned literally over 3000 of them tenderloins. I have never in 3 decades, seen them cleaned and prepared more efficiently than this video. Great work Chef Jean-Pierre!... If I didn't mess something up in the kitchen? How else would they know I was there... Thank you!
It's weird how JP knows he's very good, but is super humble about it. "ANYONE CAN DO THS" is just so refreshing to hear from a classically trained Chef.
Chef J-P, you said you "used to have a cooking school" in one of your earlier videos. You still do, with over 300K students. But now it is free, and you can attend anytime!
Thank you for the help,but please help me to know what part of beef is a tender loin on the animal.we go to the butcher and he has the whole animal hanging.They ask us what part to cut,if we ask tenderloin they don't know so we should be able to tell them exactly pointing which piece I need Thank you.
@@twangology Hello JS Would you b so kind to give me the type of stove top Chef JP has installed in his new kitchen which is shown on this Chanel. I need to replace mine. Thanks and miss you guys
The other chefs on RUclips would just edit their mistakes so they would look more professional but not you chef Jean, that's why I watch your videos more than other chefs on RUclips. You are funny and I enjoy watching you and learning from you. Thank you!!!
Chef Jean-Pierre! I purchased a Costco Tenderloin and as I looked at the shape of the meat I was like how the heck am I going to cook this thing? I checked out RUclips and there it was - your perfect explanation on how to trim and truss up the meat. Awesome, cooked it on the Bbq, delish! Thanks so much.
@@ChefJeanPierre I've learned so much from you that cooking is (finally) enjoyable! Thank you! And I love the humor. Can't wait for the next video with wine. ;)
I was looking for a video to remind me how to cut up a tenderloin for filet mignon steaks. This is the third tenderloin that I have cut up and the last one was about 1 1/2 years ago. The prior videos I watched in the past helped get through it but it was still a major struggle. After watching this video (and purchasing a filet and boning knife this week) I had the job done in under 1/2 hour and it was so simple. Your directions were clear and made this so easy. No meat was wasted using your wonderful directions. We are using the meat for steaks and the skinny end was cut up for fondue tonight. I have never used this for a roast but will be buying another filet to make the roasts. I will tell you that I have used the chain for Philly Cheese steak in the past with great success and one cook suggested that Philly cheese steak was created to find a use for this cut of the meat. It is some work to get the meat out but will make a nice meal for two of Philly Cheese steak in the future. We vacuum pack all of the meat and we have eaten steaks frozen for over two years that still taste amazing. (We found one in the back of the freezer that was over two years old and decided to cook it. To our surprise it was perfect! )Our filet created 10 amazing steaks, fondue for tonight, fondue for four for the future, Philly Cheese steak for two and and the left over gristle and fat will be used for our first attempt at making beef stock. Thank you I have learned so much from you!!!!
I literally AM a pro at this. I run a catering butcher's and I do this every day for high-paying clientelle. I would have you in my shop any day, chef, that was exceptional. We call that 'larder trimmed' fillet of beef, and it's VERY expensive. EDIT: anyone mincing or stewing fillet of beef is crazy.
I never knew what a tenderloin was until a few years ago (and I’m almost 60) I did not live the high life. He makes it look so easy I can’t wait to try this on my own! You can’t screw up watching Chef!
Dear chef, you are becoming a very expensieve hobby in my life :-) Last week I bought the Larousse Gastronomique and today I bought a great thermometer, a Chinois, rope to tie the meat, a chef's knife and an applience to make potatoe puree. Just kidding, I can't wait to put all that new stuff to good use. Thanks for making me so enthousiastic about cooking!
Love Chef Jean-Pierre, been watching him since the days of Sunshine Cusine on TV, taught me so much about cooking. Fantastic lesson on how to clean and tie a beef tenderloin.
Thank you!! I just happened on your video this morning by accident~~ I only look for you on Thursdays! Thank you for the information about the silver skin! This same technique can apply to the deer meat, too--we actually have more deer than beef! I look forward to your cooking this beef soon!😋😋😋 God bless! ✝💓
It looks like magic work for me although I was born and grew in the village. But Sir. I want to hear more stories about your life! You are the legend!!!
Been a butcher 20 years and everything on trimming is spot on sir. But I will admit I am (was) one of the "moving my hands around" kind of butcher when tying a roast. That's what I was taught so it stuck, but I will now adopt your method which is sooo much easier and quicker. Thank you sir! Love your commentary, very entertaining. You have a new subscriber!
Superb , i do the clean down on tenderloins about once a month, the tail was always a problem but after watching this i save an extra steak....total genuine respect ,thanks
I've been around a very long-time; this man is a consummate professional. What a pure joy to watch and learn from. My genuine gratitude Chef! You are a master!
That was amazing chef.. plus you kept the mistakes/out-take in where you didn’t have enough twine BUT you showed how to sort it .. superb x love from England ..❤️
I love you, Chef! I know, everybody says that, but if nobody would, then you would be sad. So I say it too! I love you, Chef! You make me smile and lough :-))) (Also, I learn a lot!)
If you can't learn from you Chef, you're done. Your detail and perfect explanation makes a guy feel confident, how to do it . You're the deal. If you don't get a laugh out of his perfectionism, you don't get it. What a gift this is.
I just attempted my first one of this today and saw a couple videos before this one and it was by far the best. The whole time I was doing it I was talking just like you. I'm of Mexican decent and my family was like "did he just say mammia"
Quite the masterclass! When I have the time I prefer to buy my meat and fish not trimmed. Doing it yourself allows you to understand your food more, and it's good for practicing knife skills.
You are a GREAT Teacher! Many thanks, Chef Jean Pierre! You ALWAYS give me Hope. Grace and Blessings to you and all yours. From Sacramento CA USA, France Driscoll Stay Free. Remember Eternity. ¡Viva Cristo Rey!
Thank you for showing how to tie the meat. Your way is so simple. Love watching your videos, I've been cooking for a lot of years, I'm 84. Always looking for new ideas and watching you is always an inspiration. You are very gifted and fun to watch.
Excellent video. My father taught me how to tie beef back when I was a child late 1960's, he would make a beef braciole every sunday. Thats exactly how he taught me.
I am an amateur enthusiast home cook from the Czech Republic. I am very pleased to see your onio(n)-flavored videos! For great teaching process and for fun too. I am afraid of butchering. This is great approach for me. Uff, last week I bought boning knife and made decision to learn. Your video has PERFECT timing accross The Universe. Thank you, Mister Chef.
I did this for the first time ever at work the other day. The guy training me totally screwed his up and gave up, telling me to find a RUclips video. This was the one I found, so thank you!
I was one of those stew beef makers with the tail. I followed this yesterday and ended up with two great roasts. I also used to make tying a pain. It is really easy once you know. I really appreciate you.
This was absolutely fantastic. I've always made Wellington at Christmas but I moved to Europe this year and couldn't get a fully cleaned one. I would have had no idea what to do without this excellent video.
As a meat cutter of 40 years, I do a different type of knot- I do a twist in the string, loop, then pull the end thru, then pull it tight - it's fast! i can also do the tie up like you do, you can loop your string, and slide it on, pull it tight, do a loop, and slide it on, pull it tight! Good job!
I have watched many videos on this process. After watching your's I went down and purchased a whole tenderloin that NEEDS cleaning. You're right, it's very expensive but I'm taking the plunge and will be cutting this bad boy up tomorrow, with your help! There was one video that I watched, (it sucked) they did one little thing different when it came to the tip, they cut it however, not all the way through and then folded it under and tied it. Thanks a million for all the wonderful tips! You make me feel as if I can friggin' kick a$$ in the kitchen. Your the best!
You make every topic informative and entertaining, even cutting and preparing a piece of meat - and I’m a former vegan! Thanks for another great start to my day, Chef.🌷
I love you. I didn't think there was going to be anything and just happened to flip over and see you and laughed my ass off. I've learned so much by watching your videos. Thank you, Chef.
Chef Jean-Pierre's skill at teaching is extraordinary. This is what should be on televised cooking shows instead of the mindless kitchen races we have now. I learned more from this presentation than from all the others I watched previously. Thank you Chef, for making me look better than I really am. You are a treasure.
Thank Chef! I purchased my first beef tenderloin recently after watching your video to make my first beef wellington (which came out INCREDIBLE). But now I needed to know what to do with the end pieces that weren't the chateaubriand. Glad I started here and that you mentioned more recipe videos explaining just that. :) Thanks again for the cooking confidence!
My Friend! Thank you for visiting on a Monday. I have tried to do what you just did (trimming) and had MUCH more waste than you did. NOW I know the angle of the filet knife, so my next one will be better. It’s OK that I had scraps though, they were a delicious addition to my beef stock. Expensive, but delicious. Thank you very much for your guidance and sense of humor. In the Boy Scout troop, I used to tell the boys “if you can’t tie a knot, tie a lot.”
When I was 16 back in '70. I worked for a Swiss-French Chef named Franz Schoeffer who moved from the Fontainebleu in FL to the best restaurant in the Poconos. Among MANY other things, I learned how to clean and process a tenderloin but forgot the procedure over the years so thanks Chef. You're the one online Chef whose recipes and procedures have ALWAYS been successful for me- you're funny as Hell too!
I am so glad I saw this video as I buy this cut of beef all the time. I can't wait for thursday to see it all cooked up. Very expensive at $ 125.00 US dollars. Thanks for this important lesson on tying.
"this will be perfect for 2.. or 3.. or 4 maybe, if you want to starve them" .. sir, your humor is incredible, I am so glad to have found your channel! Great entertainment, next to informative information and amazing food.
Greetings from Germany! I love how you are so professional and yet admit, that you still do mistakes over and over again :-) . It is what makes you so lovely :-)
I have never enjoyed watching a cooking show ever, as much as I enjoy you, Chef Jean-Pierre. No only do you teach me wonderful things, but you make it so much fun. You are magnifique!
I just simply adore you! Loved you and your string. Thank you for teaching me another kitchen must know. I appreciate you so much. And you make it all so very easy to understand. ❤️💞💞🙏🙏🙏🙏🙏🙏🙏🙏🌞🎶🎶🎶🎶
This is about the best demonstration of this skill that I have seen on you tube. I grew up on a working cattle ranch in Northern California and saw my father do this many, many times.
You show us that cooking does not have to be intimidating. I love the humor you throw in.." if you see anyone doing this change the channel!" Loved it! Thank you for taking time to share your knowledge with us amateurs.
I learned so much from this video, I just prepared my first beef tenderloin, tied as instructed. It worked great. The tenderloin is now salted in the fridge and I'll cook it this evening according to another of your videos. Thank you so much for doing this channel. It's so much fun to watch and so very helpful. Keep it up!
Chef, I Luv Ya Brother, you're ah one man band, and I could listen to you every day, wait ah minute, I already do. I've cut up many of these, but I'm usually making Bacon wrapped Filet Mignon, with a roast throne in. Made the mistake of leaving silver skin on first time, never, never, never, never--ever do that again. Live & Learn !!! 👍👍
Chef Jean-Pierre I can't get enough of your love for cooking! Your my most favorite Chef in the world! 😊 Also, after watching many of your fabulous videos, I realized that I used to enjoy watching you and Yan Can Cook when I was much younger. I'm so thrilled to have you back in my life. 👨🍳
Chef thank you so much for helping me keep my sanity, with the world going crazy I no longer watch TV. You have made me a better cook. Your videos are always time well spent.
JP’s cooking videos for us home cooks are just the best. He’s engaging, amusing and so honest and helpful with all his explanations. I love how he doesn’t edit out the boo boos; he uses them (just like Julia Child did) to help us fix up mistakes that we are bound to make. In my opinion That’s the mark of a great teacher and person. Did I mention how funny and engaging he is. Fantastic. Subscribed, thumbs up and ringing that bell!!!! Thanks JP. You’re the best. From Hamish downunder.
Since I am 16 ( 40 years ago) travelling the world studying catering owning a few restaurants so I think that I got a little experience, but some people amaze me time after time like this gentleman , if I look at your video I am happy the whole day and still learning
I have cleaned literally over 3000 of them tenderloins. I have never in 3 decades, seen them cleaned and prepared more efficiently than this video. Great work Chef Jean-Pierre!... If I didn't mess something up in the kitchen? How else would they know I was there... Thank you!
Love the channel Chef! New subscriber! ❤
It's weird how JP knows he's very good, but is super humble about it. "ANYONE CAN DO THS" is just so refreshing to hear from a classically trained Chef.
No good enough in my kitchen.
Chef J-P, you said you "used to have a cooking school" in one of your earlier videos. You still do, with over 300K students. But now it is free, and you can attend anytime!
Indeed! And it is AMAZING, Thank you! 😀
Not sure it is a good or bad thing we don't have smellivision yet
Thank you for the help,but please help me to know what part of beef is a tender loin on the animal.we go to the butcher and he has the whole animal hanging.They ask us what part to cut,if we ask tenderloin they don't know so we should be able to tell them exactly pointing which piece I need Thank you.
the tenderloin is the whole muscle that Chef JP is showing in this video.
@@twangology Hello JS
Would you b so kind to give me the type of stove top Chef JP has installed in his new kitchen which is shown on this Chanel. I need to replace mine.
Thanks and miss you guys
>wake up
>remember that today is monday
>hate monday
>day ruined
>see chef Jean Pierre
>Happiness restored
🙏🙏🙏😀
Monday again. Restoring joy
The other chefs on RUclips would just edit their mistakes so they would look more professional but not you chef Jean, that's why I watch your videos more than other chefs on RUclips. You are funny and I enjoy watching you and learning from you. Thank you!!!
🙏🙏🙏❤️
Damn, it's great to watch someone who knows what they're doing. Cheers.
When you don't edit out small mistakes, then explain everyone makes mistakes, even after 50 years! Respect! Fantastic job Jean-Pierre!
Chef Jean-Pierre! I purchased a Costco Tenderloin and as I looked at the shape of the meat I was like how the heck am I going to cook this thing? I checked out RUclips and there it was - your perfect explanation on how to trim and truss up the meat. Awesome, cooked it on the Bbq, delish! Thanks so much.
Learning from a proffesional with entusiasm, self mocking humor and attitude - thats why I follow Chef J-P 🥂 Keep on rolling 😎
Thank you! I appreciate that!😄
@@ChefJeanPierre I've learned so much from you that cooking is (finally) enjoyable! Thank you! And I love the humor. Can't wait for the next video with wine. ;)
I always say if you can't laugh at yourself you have no right laughing with others. I love self mocking humor.
@@ChefJeanPierreI think I love you 💙
I was looking for a video to remind me how to cut up a tenderloin for filet mignon steaks. This is the third tenderloin that I have cut up and the last one was about 1 1/2 years ago. The prior videos I watched in the past helped get through it but it was still a major struggle. After watching this video (and purchasing a filet and boning knife this week) I had the job done in under 1/2 hour and it was so simple. Your directions were clear and made this so easy. No meat was wasted using your wonderful directions. We are using the meat for steaks and the skinny end was cut up for fondue tonight. I have never used this for a roast but will be buying another filet to make the roasts. I will tell you that I have used the chain for Philly Cheese steak in the past with great success and one cook suggested that Philly cheese steak was created to find a use for this cut of the meat. It is some work to get the meat out but will make a nice meal for two of Philly Cheese steak in the future. We vacuum pack all of the meat and we have eaten steaks frozen for over two years that still taste amazing. (We found one in the back of the freezer that was over two years old and decided to cook it. To our surprise it was perfect! )Our filet created 10 amazing steaks, fondue for tonight, fondue for four for the future, Philly Cheese steak for two and and the left over gristle and fat will be used for our first attempt at making beef stock. Thank you I have learned so much from you!!!!
I literally AM a pro at this. I run a catering butcher's and I do this every day for high-paying clientelle. I would have you in my shop any day, chef, that was exceptional. We call that 'larder trimmed' fillet of beef, and it's VERY expensive. EDIT: anyone mincing or stewing fillet of beef is crazy.
Thank you 😊
For sure. What a waste
@@ChefJeanPierre chef, you've been a great instructor for me and my apprentices
😆
Mamma mia 😆👍
WOWWWWWW CHEFA,,,,,!!!!!!!! WHAT A WONDERFUL WAY TO START AN OTHERWISE LOUSY DEPRESSING MONDAY!!!!! Thank you CHEF!!!!!! YOU ARE THE BEST!💖
You are so welcome😄
I still come back to this just to reference the tying. Man you're just the best, Chef.
Monday AND Thursday…how great is that! Thank you for sharing your expertise with so much humor. ❤️ your videos.
Thanks Chef! You have the gift of actually explaining things clearly, smoothly, carefully -- instead of merely talking.
Thank you so much! 😄
Great lesson and information. I am soooo glad I found you. Now, I have to get enough Tupperware to store stuff in my freezer for 17 years.😊💫
I never knew what a tenderloin was until a few years ago (and I’m almost 60) I did not live the high life. He makes it look so easy I can’t wait to try this on my own! You can’t screw up watching Chef!
Dear chef, you are becoming a very expensieve hobby in my life :-) Last week I bought the Larousse Gastronomique and today I bought a great thermometer, a Chinois, rope to tie the meat, a chef's knife and an applience to make potatoe puree. Just kidding, I can't wait to put all that new stuff to good use. Thanks for making me so enthousiastic about cooking!
Love Chef Jean-Pierre, been watching him since the days of Sunshine Cusine on TV, taught me so much about cooking. Fantastic lesson on how to clean and tie a beef tenderloin.
Thank you!! I just happened on your video this morning by accident~~ I only look for you on Thursdays! Thank you for the information about the silver skin! This same technique can apply to the deer meat, too--we actually have more deer than beef! I look forward to your cooking this beef soon!😋😋😋 God bless! ✝💓
It looks like magic work for me although I was born and grew in the village. But Sir. I want to hear more stories about your life! You are the legend!!!
🙏🙏🙏😊
Chef i watch how to tie a tenderloin 5 times. I loved how you explain so well Mille grazie Chef
I love watching vidéos of my favorite chef
I have hoped and prayed for a proper tutorial on how to truss a roast. Thank you, Chef Jean-Pierre for coming to the rescue. Again 😎.
Been a butcher 20 years and everything on trimming is spot on sir. But I will admit I am (was) one of the "moving my hands around" kind of butcher when tying a roast. That's what I was taught so it stuck, but I will now adopt your method which is sooo much easier and quicker. Thank you sir! Love your commentary, very entertaining. You have a new subscriber!
Thank you 🙏
This guy is hilarious and VERY GOOD at everything he does!!
just the information I needed - and so easy to follow!
PS - I see from your demonstration that a SHARP boning knife is so important
I don't even need to cook anything right now, this dude's energy and how he explains things is just that entertaining and informative. Great stuff
Love your videos and you makes me smile all the time my friend , cheers from Thailand 🙏👍🇸🇪
Superb , i do the clean down on tenderloins about once a month, the tail was always a problem but after watching this i save an extra steak....total genuine respect ,thanks
I've been around a very long-time; this man is a consummate professional. What a pure joy to watch and learn from. My genuine gratitude Chef! You are a master!
🙏🙏🙏😀👍
That was amazing chef.. plus you kept the mistakes/out-take in where you didn’t have enough twine BUT you showed how to sort it .. superb x love from England ..❤️
Thank you Mark! I always keep the mistakes because if I make them you guys will as well! Thank you for watching! 😀
I love you, Chef! I know, everybody says that, but if nobody would, then you would be sad. So I say it too! I love you, Chef! You make me smile and lough :-))) (Also, I learn a lot!)
Back at you Johnny! You guys are just amazing, I appreciate the amazing support and the appreciation I receive every day! Thank you so much! 😀
That video is now on my favorites! JP...you are a BOMB! Les meilleures Salutations de la Suisse!
It's like being with you there in the kitchen. So good!
Toujours un plaisir a regarder votre enthousiasme
Um chef français au Kazakhstan.
Merci Chef! 😀
If you can't learn from you Chef, you're done. Your detail and perfect explanation makes a guy feel confident, how to do it . You're the deal. If you don't get a laugh out of his perfectionism, you don't get it. What a gift this is.
I've been searching everywhere last week how to cut a beef tenderloin... Finally!!! 😍
I just attempted my first one of this today and saw a couple videos before this one and it was by far the best. The whole time I was doing it I was talking just like you. I'm of Mexican decent and my family was like "did he just say mammia"
I will never use these skills being taught, yet still fascinating to watch.
Never say never. lol
Try :)
You can apply this to a lot of meats and cuts. If you take the skill he's teaching as a thought process, you get more out of it.
you can try that on the gf ... but thats in a complete different setting ...
You're a true master at handling your meat.
Now that's funny right there.
And everything else in the fridge
Quite the masterclass! When I have the time I prefer to buy my meat and fish not trimmed. Doing it yourself allows you to understand your food more, and it's good for practicing knife skills.
You are a GREAT Teacher! Many thanks, Chef Jean Pierre! You ALWAYS give me Hope.
Grace and Blessings to you and all yours.
From Sacramento CA USA,
France Driscoll
Stay Free.
Remember Eternity.
¡Viva Cristo Rey!
Thank you for showing how to tie the meat. Your way is so simple. Love watching your videos, I've been cooking for a lot of years, I'm 84. Always looking for new ideas and watching you is always an inspiration. You are very gifted and fun to watch.
I never saw this procedure so well demonstrated and explained. Thanks Chef!
Glad it was helpful!😄
Excellent video. My father taught me how to tie beef back when I was a child late 1960's, he would make a beef braciole every sunday. Thats exactly how he taught me.
I am an amateur enthusiast home cook from the Czech Republic. I am very pleased to see your onio(n)-flavored videos! For great teaching process and for fun too. I am afraid of butchering. This is great approach for me. Uff, last week I bought boning knife and made decision to learn. Your video has PERFECT timing accross The Universe. Thank you, Mister Chef.
Your videos are with The Lidl academy by Roman Paulus my source of cooking skills sauce.
Thank you so much! I appreciate the compliment and the association with Roman Paulus, he is a great Chef! 😀
@@ChefJeanPierre My authentic pleasure.
I did this for the first time ever at work the other day. The guy training me totally screwed his up and gave up, telling me to find a RUclips video. This was the one I found, so thank you!
I was one of those stew beef makers with the tail. I followed this yesterday and ended up with two great roasts. I also used to make tying a pain. It is really easy once you know. I really appreciate you.
This was absolutely fantastic. I've always made Wellington at Christmas but I moved to Europe this year and couldn't get a fully cleaned one. I would have had no idea what to do without this excellent video.
I've been watching chef JP since the beginning of RUclips...it never gets old.A collab with Jacques Pépin would be killer 🙏🏽🙏🏽🙏🏽
Absolutely.And it means more coming from a great BBQ guy like you,i am into that and enjoy your videos and your new Pit.
As a meat cutter of 40 years, I do a different type of knot- I do a twist in the string, loop, then pull the end thru, then pull it tight - it's fast! i can also do the tie up like you do, you can loop your string, and slide it on, pull it tight, do a loop, and slide it on, pull it tight! Good job!
Chef you are a gift to the culinary world!
That's exactly how I was taught to butcher a beef tenderloin!
Appreciate you very much 😊
Belle présentation .Merci.
@@zuzannawisniewska4464
c'est correct !!!
I have watched many videos on this process. After watching your's I went down and purchased a whole tenderloin that NEEDS cleaning. You're right, it's very expensive but I'm taking the plunge and will be cutting this bad boy up tomorrow, with your help! There was one video that I watched, (it sucked) they did one little thing different when it came to the tip, they cut it however, not all the way through and then folded it under and tied it. Thanks a million for all the wonderful tips! You make me feel as if I can friggin' kick a$$ in the kitchen. Your the best!
I watched about five videos on how to trim a tenderloin and this is by far the best. This guy knows what he’s doing.
You make every topic informative and entertaining, even cutting and preparing a piece of meat - and I’m a former vegan! Thanks for another great start to my day, Chef.🌷
How can you not love this guy!!
🙏🙏🙏❤️
You had me ROFL 🤣 when u started tying the roast up and came up short 🤣 love 💘 your sense of humor about it:)
I love you. I didn't think there was going to be anything and just happened to flip over and see you and laughed my ass off. I've learned so much by watching your videos. Thank you, Chef.
Thank you William! 😀
Chef Jean-Pierre's skill at teaching is extraordinary. This is what should be on televised cooking shows instead of the mindless kitchen races we have now. I learned more from this presentation than from all the others I watched previously. Thank you Chef, for making me look better than I really am. You are a treasure.
Thank you so much! 😀
Chef J-P, so glad I found your channel! I will be using your pork loin video today 👍 !
Already used this method once to trim and truss and entire tenderloin to smoke it, it came out perfect!!
I am doing beef wellington in 2 weeks glad YOU did this video. :)
Thank Chef! I purchased my first beef tenderloin recently after watching your video to make my first beef wellington (which came out INCREDIBLE). But now I needed to know what to do with the end pieces that weren't the chateaubriand. Glad I started here and that you mentioned more recipe videos explaining just that. :) Thanks again for the cooking confidence!
I Loved the Twine Repair...
Superior Chef Teacher!!!
My Friend! Thank you for visiting on a Monday. I have tried to do what you just did (trimming) and had MUCH more waste than you did. NOW I know the angle of the filet knife, so my next one will be better. It’s OK that I had scraps though, they were a delicious addition to my beef stock. Expensive, but delicious. Thank you very much for your guidance and sense of humor. In the Boy Scout troop, I used to tell the boys “if you can’t tie a knot, tie a lot.”
Brilliant, thank you.
Here in South Africa I am fortunate to have access to Kudu, Oryx, Impala, Zebra and Wildebeest. I love working with meat.
When I was 16 back in '70. I worked for a Swiss-French Chef named Franz Schoeffer who moved from the Fontainebleu in FL to the best restaurant in the Poconos. Among MANY other things, I learned how to clean and process a tenderloin but forgot the procedure over the years so thanks Chef. You're the one online Chef whose recipes and procedures have ALWAYS been successful for me- you're funny as Hell too!
Thank you Ron 😀
What a neat tip to cut off the tail and use it as part of a third roast. Thanks Chef JP!
That’s just mean, chef... making me think it’s Thursday when it’s only Monday!
😂🤣
Lol 😂
Messed me up too 🤣
So tomorrow is not Friday? ARGhhhhhhhhhhhh
I have to check the calendar! That knife is a real asset.
What a sweet way to start the week
I have never seen a better demonstration of how to twine a tenderloin! I just need to practice.
Wow for the past few months i have been at a lot of videos on this subject and then my fav chef does a video on it...MERCI BEAUCOUP....
I am so glad I saw this video as I buy this cut of beef all the time. I can't wait for thursday to see it all cooked up. Very expensive at $ 125.00 US dollars. Thanks for this important lesson on tying.
"this will be perfect for 2.. or 3.. or 4 maybe, if you want to starve them" .. sir, your humor is incredible, I am so glad to have found your channel! Great entertainment, next to informative information and amazing food.
Greetings from Germany! I love how you are so professional and yet admit, that you still do mistakes over and over again :-) . It is what makes you so lovely :-)
Thank you! 😃
I have never enjoyed watching a cooking show ever, as much as I enjoy you, Chef Jean-Pierre. No only do you teach me wonderful things, but you make it so much fun. You are magnifique!
🙏🙏🙏😊
Thank God for Chef presenting real-world, no-fru-fru-b.s., classic, simple, technique! Viva La Technique!
Well done, Chef. Watched the cooking video first and then had to watch the prep video.
Best & most comprehensive video on trimming & tying a tenderloin of beef. Thank you Chef Jean-Pierre.
Glad you enjoyed it Gerry Thank you!
I just simply adore you! Loved you and your string. Thank you for teaching me another kitchen must know. I appreciate you so much. And you make it all so very easy to understand. ❤️💞💞🙏🙏🙏🙏🙏🙏🙏🙏🌞🎶🎶🎶🎶
I love trimming tenders! We usually served it with a strong horseradish mashed potato, chef. Soo good!
Appreciated the trimming of the fat and membrane. Leaned a lot especially in the tying of the beef.
Chef JP... I'm an exec chef, yet I still learn from you, and I love your videos.
Thank you Kevin 😊
A master doing it all with lots of care and enjoyment .
This is about the best demonstration of this skill that I have seen on you tube. I grew up on a working cattle ranch in Northern California and saw my father do this many, many times.
Where in Cali? Home butchers are in my area
You show us that cooking does not have to be intimidating. I love the humor you throw in.." if you see anyone doing this change the channel!" Loved it! Thank you for taking time to share your knowledge with us amateurs.
I agree, however I'll never boil a live lobster, crab etc. Seafood is my cooking Waterloo. I'll leave that to the pros.
@@daphnepearce9411 The closest I get to eating sea food is "Mrs. Paul's fish sticks."
@@sammyjo8109 lol! They're good!
You make this look simple. Even I can do it.
I learned so much from this video, I just prepared my first beef tenderloin, tied as instructed. It worked great. The tenderloin is now salted in the fridge and I'll cook it this evening according to another of your videos. Thank you so much for doing this channel. It's so much fun to watch and so very helpful. Keep it up!
Oh I love Chef Jean-Pierre!!! Teaches me just the right way, I am emboldened with my new knowledge!!!!
Chef, I Luv Ya Brother, you're ah one man band, and I could listen to you every day, wait ah minute, I already do.
I've cut up many of these, but I'm usually making Bacon wrapped Filet Mignon, with a roast throne in. Made the
mistake of leaving silver skin on first time, never, never, never, never--ever do that again. Live & Learn !!! 👍👍
Thanks for the great tutorial on cleaning this cut.
Chef Jean-Pierre I can't get enough of your love for cooking! Your my most favorite Chef in the world! 😊 Also, after watching many of your fabulous videos, I realized that I used to enjoy watching you and Yan Can Cook when I was much younger. I'm so thrilled to have you back in my life. 👨🍳
Thank you Rebecca 😊🙏
Chef thank you so much for helping me keep my sanity, with the world going crazy I no longer watch TV. You have made me a better cook. Your videos are always time well spent.
The man is a legend!
🙏🙏🙏
Thank you! for such a simple technique. I finally learned how to properly tie meat
JP’s cooking videos for us home cooks are just the best. He’s engaging, amusing and so honest and helpful with all his explanations. I love how he doesn’t edit out the boo boos; he uses them (just like Julia Child did) to help us fix up mistakes that we are bound to make. In my opinion That’s the mark of a great teacher and person. Did I mention how funny and engaging he is. Fantastic. Subscribed, thumbs up and ringing that bell!!!! Thanks JP. You’re the best. From Hamish downunder.
Yes, it brings that feeling of authenticity.
They are really best . Greetings from another part of the planet 🙂
This is my kind professional teaching chief!
What more could you want? Great advice, great recipes, great entertainment. All in one.
Your video confirmed I've been trimming mine correctly. I like the tail for tenderloin tips or breakfast steaks. Thanks.
Amazing, I never knew. Thank you and God bless!
Dealing with tenderloin was my bane when I was cooking for myself while on keto, this is great!
Since I am 16 ( 40 years ago) travelling the world studying catering owning a few restaurants so I think that I got a little experience, but some people amaze me time after time like this gentleman , if I look at your video I am happy the whole day and still learning