This brings back memories. I did not have him as an instructor but he was a phenomenal chef to say the least. I miss that campus and it was sad to see it shut down. Learned a lot from those chefs. I am proud to say that I graduated from Lincoln Tech (2010). Formerly known as Connecticut Culinary Institute.
Yeah, I agree. Often there's a LOT of monologue and very little technique communicated. Here, Chef Jamie provided a very informative and entertaining video. Bravo!
I’ve spent the last week looking at tenderloin techniques and recipes since I’m in charge for the first time this holiday season. I can say with sincerity that this has been the most helpful video. Thank you chef!
There's WAY too few examples on RUclips like this. Professional and succinct instruction from a very knowledgeable chef that can present himself / herself in this top-notch manner. Many thanks!
Perfect presentation on the correct way to cook the perfect tenderloin. May I add that the ‘scrap’ pieces of meat that the Chef first took off are excellent for a dynamite Beef Strogonoff.
Just want to mention a little trick for the mashed potatoes or potato puré. Infuse the milk you'll use for it with shallot, a twig of thyme, 5-10 white peppercorns, or similar seasoning. Heat the milk to near boiling point and let it rest and infuse for a while. This will add levels of taste to the puré that will match the meat and the sauce. Finish it off when mixing in butter, milk and possibly some heavy cream with 3 drops of real truffle Oil. I do prefer to reverse sear a beautiful piece of meat like this. It will make the medium rare inner part perfectly and evenly cooked from side to side with, a perfectly caramelized browned roast surface. Bon Appétit!
Thank you, Chef Jamie! I first tried your recipe two years ago, and have done it several times since then. Each time I rewatch the video, and each time it is excellent! Thank you for teaching us.
Chef Jamie, this dish was wowed by everyone at the table. Never had cooked a beef tenderloin before, but found one on a great sale, I was apprehensive as to how this would go. Using an in oven thermometer like you did, 125 than rest to 140 I prepared nearly exactly (added some grain mustard) to crust the top after searing, but before roasting, and it was a total hit. Even more so was the tarragon gravy with roasted shallots. People were dishing it out of the bowl like soup. Lastly, I cleaned the fat off the chain and cut into cubes an made beef stew. Best I've ever had. Thanks much!
Seeing that starched chef's jacket and hat reminded me of when I used to many years ago in contrast to days's celebrity chefs, wearing outdoor clothes, fiddling with their loose hair with fingers full of rings while handling food poor hygiene example. Presentation excellent. Good show chef and Happy New Year from across the pond
I love my cooking gadgets like a slow cooker for fast meals, but for old fashioned cooking, I like to make from scratch and take my time. I think the flavor is best this way. Thanks for this video!
I've done this successfully a few times but you gave me some good tips on how to do it even better. Thank you. I'm going to be preparing this for a special birthday dinner in a couple of days, so I tuned in at just the right time. Beautiful presentation!
I recently bought a whole, untrimmed Beef Tenderloin for very good price. This video thoroughly and clearly explained what to do with it. Thank you so much for this video.
Thank you so much. My loin was perfectly superb thanks to you! My family ate every single bite of everything. I wish that I made a better living so we could have this amazing meal more often but from now on for special occasions this is what we do!
Chef Jamie. I must say that I completely enjoyed your tutorial!!! You presented & explained everything so clearly. The roast from butchering to cooking completion was stellar. I cannot wait to use your techniques. Kuddos to you chef!!!
Very special, very professional (look at this dress) and after I see this video, am happy to see other videos from you. Tomorrow I want to prepare a tenderloin for a friend and myself and I could learn a lot from your presentation. Greats from Germany and thanks
I'm a chef also I cook tenderloin to 100 degrees or little less depending on size it will finish cooking to med rare. While resting.also like to finish sauce with little butter
I am a beef lover, and am always looking for cuts, ways. to do it. and this was fabulous. Thank you for an excellent foray of methods, and expert tips and solutions to cooking beef. and best of all thanks for sharing!
Thank you, i followed ur instructions, somewhat, and our steak came out delicious! Stater bros said they had a filet mignon roast for 11.99 They lied, it was a tenderloin. But because of ur video, i knew what to do! My steak came out great! I cooked all of it and all came out delicious! Thank you!!!
Up to my nuts in guts I would have to agree with you sir I’ve been a chef for over thirty years and I can you first the roast was raw I’ll give him a break very rare at best. He waisted way to much meat but that’s what happens when you cook in a school no need to worry about profits you can talk but talk is cheap. His slicing was horrible I’ve seen kids off the street cut better than that. I could go on and on and what does this lady know anyway he would lead her right down sole layers ally. That’s what we call lousy chefs because their food is like eating the bottom of your shoes.
Anthony Demers Wasted, notice the spelling! He said he would use your so called wasted parts in other dishes. His cooking is better then your spelling!
I made a filet for dinner tonight and that’s exactly how I cook my steaks at home. I like mine a little more rare,I put them in and remove at 118-120 and they’re perfect. I used to do my steaks on my Egge grill and never was happy with the done ness so I checked on RUclips and found the videos like yours and although the oven adds a step I prefer cooking steaks like this.
Seems as though just about every post share my sentiments, so I'll just say, Great Great video! Wonderful energy & you can feel just how much he loves to cook. Thank You so much, Chef Jamie!
Excellent class! While I've done the roast beef tenderloin, I haven't paired with the sauce. Will definitely make another run at the dish after seeing this. Wish I was a student...great job coach! I mean Chef.
We use a little trick for "well done" steaks... cook it to rare and then drop it into a pot of good hot beef stock for a minute. Best "well done" steak they've ever had!
This brings back memories. I did not have him as an instructor but he was a phenomenal chef to say the least. I miss that campus and it was sad to see it shut down. Learned a lot from those chefs. I am proud to say that I graduated from Lincoln Tech (2010). Formerly known as Connecticut Culinary Institute.
Great presentation Jamie. This is the most concise culinary delivery, that I can recall viewing on RUclips. Bravo!
Yeah, I agree. Often there's a LOT of monologue and very little technique communicated. Here, Chef Jamie provided a very informative and entertaining video. Bravo!
I’ve spent the last week looking at tenderloin techniques and recipes since I’m in charge for the first time this holiday season. I can say with sincerity that this has been the most helpful video. Thank you chef!
Such a joy to watch a professional cook prepare something that I would so much like to try....very well thought out instruction....thank you so much!!
That brings back some of the best basics that I was taught in culinary school.
As a 50 yr old English chef in France, my god we need people like you here in Europe!!
It's nice to see the whole process of cutting, trimming and making the dish. Thanks!
This was frankly so excellent. A true professional and I learned a ton. Many thanks to you kind sir.
This is a chef 👨🍳 who knows his stuff. I can imagine this being his calling from a long way back.wonderful thank you very much 🤗👨🍳😘❤️
There's WAY too few examples on RUclips like this. Professional and succinct instruction from a very knowledgeable chef that can present himself / herself in this top-notch manner. Many thanks!
Jamie you are good from an 87 year old newbie who loves venison..Thank you !!!
Perfect presentation on the correct way to cook the perfect tenderloin. May I add that the ‘scrap’ pieces of meat that the Chef first took off are excellent for a dynamite Beef Strogonoff.
Best video I've watched. Love how fast you talk.
Just want to mention a little trick for the mashed potatoes or potato puré. Infuse the milk you'll use for it with shallot, a twig of thyme, 5-10 white peppercorns, or similar seasoning. Heat the milk to near boiling point and let it rest and infuse for a while. This will add levels of taste to the puré that will match the meat and the sauce. Finish it off when mixing in butter, milk and possibly some heavy cream with 3 drops of real
truffle Oil. I do prefer to reverse sear a beautiful piece of meat like this. It will make the medium rare inner part perfectly and evenly cooked from side to side with, a perfectly caramelized browned roast surface. Bon Appétit!
I’ll definitely try that next time I make mashed potatoes, thanks
A true artists and he’s left handed!! Left handed people are very creative!
I agree with Rick. Very nice with the potato piping.
Best filet mignon I ever made.. THANKS BROTHER
Thank you, Chef Jamie! I first tried your recipe two years ago, and have done it several times since then. Each time I rewatch the video, and each time it is excellent! Thank you for teaching us.
Chef Jamie, this dish was wowed by everyone at the table. Never had cooked a beef tenderloin before, but found one on a great sale, I was apprehensive as to how this would go. Using an in oven thermometer like you did, 125 than rest to 140 I prepared nearly exactly (added some grain mustard) to crust the top after searing, but before roasting, and it was a total hit. Even more so was the tarragon gravy with roasted shallots. People were dishing it out of the bowl like soup. Lastly, I cleaned the fat off the chain and cut into cubes an made beef stew. Best I've ever had. Thanks much!
Seeing that starched chef's jacket and hat reminded me of when I used to many years ago in contrast to days's celebrity chefs, wearing outdoor clothes, fiddling with their loose hair with fingers full of rings while handling food poor hygiene example. Presentation excellent. Good show chef and Happy New Year from across the pond
I love my cooking gadgets like a slow cooker for fast meals, but for old fashioned cooking, I like to make from scratch and take my time. I think the flavor is best this way. Thanks for this video!
i've never seen such an in depth presentation, with excellent instructions! very nice! thank you!
I've done this successfully a few times but you gave me some good tips on how to do it even better.
Thank you. I'm going to be preparing this for a special birthday dinner in a couple of days, so I tuned
in at just the right time. Beautiful presentation!
This was a Top notch chef, presenting a superb instructional video, from start to finish. Easily understood and comprehended.
Most Excellent!
GREAT PRESENTATION FROM A REAL PRO... did anyone notice the wine he used when de-glazing..yep Barefoot!
I recently bought a whole, untrimmed Beef Tenderloin for very good price. This video thoroughly and clearly explained what to do with it. Thank you so much for this video.
Absolutely fabulous! Thank you for making this presentation available at no cost.
Thank you so much. My loin was perfectly superb thanks to you! My family ate every single bite of everything. I wish that I made a better living so we could have this amazing meal more often but from now on for special occasions this is what we do!
A local restaurant serves a fantastic beef tenderloin entree. Now I know how they do it! Thanks, Chef. Very informative.
Getting ready for New Year’s Eve…this is going to be our top pick for dinner…Thank you! Well done 👍🏼
Chef Jamie. I must say that I completely enjoyed your tutorial!!! You presented & explained everything so clearly.
The roast from butchering to cooking completion was stellar. I cannot wait to use your techniques. Kuddos to you chef!!!
Good job...doing this with Scalloped red potatoes, sauteed asparagus tonight!
Your students are lucky to have you as a teacher.
Just roasted my first tenderloin today and followed another videos instructions. Turned out very nice
thank you sir reminded me of my restaurant days training as a pastry Chief. Lord I miss that job.
I learned more from this presentation cooking tenderloin beef than others. Thank you sir bringing new ideas into play. God Bless.
Very special, very professional (look at this dress) and after I see this video, am happy to see other videos from you.
Tomorrow I want to prepare a tenderloin for a friend and myself and I could learn a lot from your presentation.
Greats from Germany and thanks
Great work. A fulfilling job pleasing peoples palets
This is the one I've been looking for. Thanks Chef.
Oh man, i´m now very very very hungry. I bet it tastes fantastic. Thank´s a lot and best regards from Germany.
Very Nice. This is one of the best Chef's I have ever seen. I love the way he explains everything he is doing. Nice Job!
I'm a chef also I cook tenderloin to 100 degrees or little less depending on size it will finish cooking to med rare. While resting.also like to finish sauce with little butter
I've learned to cook the most excellent beef tenderloin by watching You Tube...This is my favorite method!!! YUMMMMMM !
The Chef is a born instructor. Now I'm hungry.
Chef, it's awesome that you use the Oxo peppermill! I've had one on the back of my stove for years. Best mill on the market.
I am a beef lover, and am always looking for cuts, ways. to do it. and this was fabulous. Thank you for an excellent foray of methods, and expert tips and solutions to cooking beef. and best of all thanks for sharing!
And the presentation was so pretty! Pure class ;)
I'm a practicing chef in Texas and I want to make that for a party I was impressed
Red meat has become a luxury for me now. It is so expensive in my country.
You are an excellent instructor. This is something i make a lot. And do the trimming.
Wanting to do this for a while! Didn't have the nerve to try! Now, I think I will. Will watch this video ten more times before I get started!
Many thanks for such an amazing video! Not one chef has done such great demonstration.
Thank you, i followed ur instructions, somewhat, and our steak came out delicious! Stater bros said they had a filet mignon roast for 11.99
They lied, it was a tenderloin. But because of ur video, i knew what to do! My steak came out great! I cooked all of it and all came out delicious! Thank you!!!
Sir you are such a pleasure to watch, and if I ever went to cooking school, would want you as my teacher.
Get your tongue from out his ass,, that's the worst hack-job I've ever seen on a beef tenderloin. Moron.
Up to my nuts in guts I would have to agree with you sir I’ve been a chef for over thirty years and I can you first the roast was raw I’ll give him a break very rare at best. He waisted way to much meat but that’s what happens when you cook in a school no need to worry about profits you can talk but talk is cheap. His slicing was horrible I’ve seen kids off the street cut better than that. I could go on and on and what does this lady know anyway he would lead her right down sole layers ally. That’s what we call lousy chefs because their food is like eating the bottom of your shoes.
Make a better video then so you can prove you can trim and cook a tenderloin better than this.
Omgosh nasty people... talk is cheap! Make your own video and see what people say .... if you have the nerve ! I dare you!!!!!! Lol
Anthony Demers
Wasted, notice the spelling! He said he would use your so called wasted parts in other dishes. His cooking is better then your spelling!
Great video. Clear instructions. Thank you.
Chef Jamie,
That was very impressive! And thank you for the Tenderloin Roast Lesson!
Absolutely wonderful Chef Jamie. What a plate!
Fantastic. Happy Holidays!
Outstanding video.
thank you again for this video. I check it out once a year for Christmas Day dinner, see you next year!
Thank you Chef, you're a superb teacher. Very clear and great demonstration. Wish all teachers are like you Well done, I bet that taste so good !!!
I made a filet for dinner tonight and that’s exactly how I cook my steaks at home. I like mine a little more rare,I put them in and remove at 118-120 and they’re perfect. I used to do my steaks on my Egge grill and never was happy with the done ness so I checked on RUclips and found the videos like yours and although the oven adds a step I prefer cooking steaks like this.
Wonderful presentation!
Explains a lot in great detail.
LOVE THIS PRESENTATION!! Thank you! I'll subscribe!
Excellent tutorial, complete from start to finish, thank you for posting.
so nice learning from a pro rather than some youtuber
Wonderful job, Chef. Excellent presentation.
To think of how many of these I've done over 20 yrs.
a real pro chef. thanks chef
Thanks, Chef Jamie!
Fantastic teaching.
What a pleasure to watch. Now I want to try it myself!
Stunning dish chef
excellent video , much knowledge but not over bearing , am all ready a fan and will add you to my culinary journey !!! thanks and blessings
Thank you Chef Jamie. I'm serving this for Christmas.
Great job in both preparation of the meat and the sauce, nicely done!
Ya gotta love this guy, and he really knows his stuff without being pretentious or getting all Martha Stewarty.
Awesome video. Thanks Jamie.
Thanks. That was a good teaching experience I was looking for. 🙏
Seems as though just about every post share my sentiments, so I'll just say, Great Great video! Wonderful energy & you can feel just how much he loves to cook. Thank You so much, Chef Jamie!
Excellent class! While I've done the roast beef tenderloin, I haven't paired with the sauce. Will definitely make another run at the dish after seeing this. Wish I was a student...great job coach! I mean Chef.
Great job chef, I dabble in cooking and a lot of experiential dishes
Very nice video and presentation , fun to watch !!
Excellent presentation. Concise and easy to follow.
Excellent
great job and thanks for the detailed instruction!
Very good video for the home cook. Sous vide with reverse sear is near foolproof if you have one (it’s how it’s done in most professional kitchens).
Extremely helpful. Thank you
I like your overall style.
I'm going to make this!
Very well explained I’m a little nervous never done this before so will keep you in contact about how it turned out thank you
This is a professional chef! You enjoy watching him but you hardly ever do what he does!
Practice... hehe... that means Tasting! lol Sure did get hungry, quick... Thanks, Jamie.
Looks FANTASTIC Chef !!!
We use a little trick for "well done" steaks... cook it to rare and then drop it into a pot of good hot beef stock for a minute. Best "well done" steak they've ever had!
This cat is true what a wonderful chef thank you
Excellent concise presentation!
Nice job Chef! Thanks!
Wonderful video. Chef is a splendid communicator. Many thanks!
Nicely done chef.
Sir you are a master I love that video and am now very hungry thank you very much
Great job Jamie
Thanks for sharing.