How To Clean and Tie a Beef Tenderloin like a PRO | Chef Jean-Pierre

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Hello There Friends, Today I will demonstrate how to Clean and Tie a Beef Tenderloin like a PRO! I will be showing you that you can use the entire Tenderloin as a roast as long as you tie is correctly. Nothing has to be thrown away or used as "stew meat" and it's not that good as stew meat anyways. Enjoy the video and let me know how you did in the comments below!
HAHA were you expecting to find a Recipe link here?!
PURCHASED NOT TRIMMED
7.45 LBS
$19.25 per lbs.
$143.41
PURCHASED TRIMMED
5.25 LBS
$28.95 per lbs.
$ 151.98
To clean yourself and to save the trimming your Saving is $8.57
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PRODUCTS USED BY CHEF:
❤️ Boning Knife: chefjp-com.3dcartstores.com/s...
❤️ Cooking Twine: chefjp-com.3dcartstores.com/C...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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OUR CHANNEL:
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/

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Опубликовано:

4 июн 2024

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Комментарии : 759

@robertgraf962 2 года назад

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!

@summerset5376 Год назад

Love the channel Chef! New subscriber! ❤

@zysis Год назад

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.

@Gpas7144 7 месяцев назад

No good enough in my kitchen.

@bengt_axle 2 года назад

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!

@ChefJeanPierre 2 года назад

Indeed! And it is AMAZING, Thank you! 😀

@MurraydeLues 2 года назад

Not sure it is a good or bad thing we don't have smellivision yet

@shaheenbaig9252 2 года назад

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 2 года назад

the tenderloin is the whole muscle that Chef JP is showing in this video.

@vivianricardo1084 2 года назад

@@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

@r_rfie6889 2 года назад

>wake up >remember that today is monday >hate monday >day ruined >see chef Jean Pierre >Happiness restored

@ChefJeanPierre 2 года назад

🙏🙏🙏😀

@ovidiucroitoru2290 4 месяца назад

Monday again. Restoring joy

@Bamzuz 2 года назад

Learning from a proffesional with entusiasm, self mocking humor and attitude - thats why I follow Chef J-P 🥂 Keep on rolling 😎

@ChefJeanPierre 2 года назад

Thank you! I appreciate that!😄

@Texas1FlyBoy 2 года назад

@@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. ;)

@Avallachgrey 2 года назад

I always say if you can't laugh at yourself you have no right laughing with others. I love self mocking humor.

@myVillage2323 2 года назад

@@ChefJeanPierreI think I love you 💙

@onlyfoodsfans 9 месяцев назад

When you don't edit out small mistakes, then explain everyone makes mistakes, even after 50 years! Respect! Fantastic job Jean-Pierre!

@1LuckyGirl1975 9 дней назад

When a Chef can poke fun at himself you can appreciate his wisdom and patience.

@Tentin.Quarantino 2 года назад

That’s just mean, chef... making me think it’s Thursday when it’s only Monday! 😂🤣

@jimmyrios6815 2 года назад

Lol 😂

@peterhennig4678 2 года назад

Messed me up too 🤣

@rmd8873 2 года назад

So tomorrow is not Friday? ARGhhhhhhhhhhhh

@lucymarcovecchio1342 2 года назад

I have to check the calendar! That knife is a real asset.

@cornbreadfedkirkpatrick9647 2 года назад

What a sweet way to start the week

@AKAtAGG 2 года назад

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.

@ChefJeanPierre 2 года назад

Thank you 😊

@jonathanduplantis1403 2 года назад

For sure. What a waste

@jonathanduplantis1403 2 года назад

@@ChefJeanPierre chef, you've been a great instructor for me and my apprentices

@buckrugera 2 года назад

😆

@buckrugera 2 года назад

Mamma mia 😆👍

@loopy7776 2 года назад

Damn, it's great to watch someone who knows what they're doing. Cheers.

@Cam-jx4drgh 2 года назад

You're a true master at handling your meat.

@RandallDelling 2 года назад

Now that's funny right there.

@MrXerxes415 2 года назад

And everything else in the fridge

@alpcns 2 года назад

Thanks Chef! You have the gift of actually explaining things clearly, smoothly, carefully -- instead of merely talking.

@ChefJeanPierre 2 года назад

Thank you so much! 😄

@rmd8873 2 года назад

I will never use these skills being taught, yet still fascinating to watch.

@matteopascazio1927 2 года назад

Never say never. lol

@colteck6345 2 года назад

Try :)

@JohnsJunk 2 года назад

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.

@jamc666 2 года назад

you can try that on the gf ... but thats in a complete different setting ...

@annemiekvandorp4457 2 года назад

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!

@cristobal4680 2 года назад

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!

@ChefJeanPierre 2 года назад

Thank you 🙏

@ron56pvi13 2 года назад

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!

@ChefJeanPierre 2 года назад

Thank you Ron 😀

@summerset5376 Год назад

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!

@BackyardWarrior 2 года назад

I've been watching chef JP since the beginning of RU-vid...it never gets old.A collab with Jacques Pépin would be killer 🙏🏽🙏🏽🙏🏽

@BushiBato 2 года назад

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.

@julietteyork3721 2 года назад

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.🌷

@Scooter5440 2 года назад

Jean-Pierre is living proof that Wolfgang Puck and Buddy Hackett had a love child. I worked in a haute cuisine European Restaurant kitchen in college. Among other tasks, it was my duty to assist the Chef/Owner to prepare whole tenderloins. This is the way we did it but we would turn the tail into medallions for various dishes including steak and kidney pie and beef stroganoff. The lessons I learned 50 years ago remain with me to this time and now that I am retired I try to improve and refine my skills every day and Jean-Pierre is the best instructor on the internet. His good-natured and practical intelligence coupled with mad skills and humor are simply unparalleled.

@ChefJeanPierre 2 года назад

Thank you so much! 😊🙏

@pamelaallori8945 2 года назад

Monday AND Thursday…how great is that! Thank you for sharing your expertise with so much humor. ❤️ your videos.

@ricebrown1 2 года назад

8 AM on a monday? What better way to start the week!

@ChefJeanPierre 2 года назад

Thank you 🙏

@Luckmann 2 месяца назад

I still come back to this just to reference the tying. Man you're just the best, Chef.

@haplessdilettante 2 года назад

We cooking dunces are so grateful for the basic instructions you provide. We might be sort of stupid, but we like our food.

@ChefJeanPierre 2 года назад

It is my pleasure, you guys are great, I love you! 😀

@catsdogsfrogs 2 года назад

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!

@ChefJeanPierre 2 года назад

🙏🙏🙏😀👍

@NittanyNation22 Год назад

Nothing worse than watching a video where everything goes perfectly. Things are going to go wrong and when you watch a chef as good as JP screw something up it’s just a reminder we’re all human and it’s okay. On top of it he’s just so likable.

@daleconrod5057 2 года назад

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 RU-vid 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.

@markboyer4221 2 года назад

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 ..❤️

@ChefJeanPierre 2 года назад

Thank you Mark! I always keep the mistakes because if I make them you guys will as well! Thank you for watching! 😀

@zbukszar15 2 года назад

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

@DonPandemoniac 2 года назад

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.

@nilsmeergans 2 года назад

I'm so excited for the video next week, I'm going to surprise my girlfriend for anniversary with the roast dish :)

@ChefJeanPierre 2 года назад

We are releasing cooking that tenderloin this Thursday! 😀

@nilsmeergans 2 года назад

Perfect, time to prepare and mise-en-place everything ;)

@NCF8710 2 года назад

I never saw this procedure so well demonstrated and explained. Thanks Chef!

@ChefJeanPierre 2 года назад

Glad it was helpful!😄

@russellwhite6196 2 года назад

Thanks Chef, I really needed to learn how to tie meat with twine. Surprised that the savings from doing your own trimming wasn't more.

@hamishmacintyre4600 2 года назад

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.

@eduardofukay Год назад

Yes, it brings that feeling of authenticity.

@vitalibahdanovich8072 Год назад

They are really best . Greetings from another part of the planet 🙂

@donaldpruett852 Месяц назад

Dang! I love this guy. My mother was of Italian ancestry. Born in 1913. I was taught at an early age to never sit next to a window in an Italian restaurant.

@ChefJeanPierre Месяц назад

👍👍👍🤣

@rxa72 2 года назад

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.

@rxa72 2 года назад

Your videos are with The Lidl academy by Roman Paulus my source of cooking skills sauce.

@ChefJeanPierre 2 года назад

Thank you so much! I appreciate the compliment and the association with Roman Paulus, he is a great Chef! 😀

@rxa72 2 года назад

@@ChefJeanPierre My authentic pleasure.

@LoLo-ns5iw 2 года назад

Toujours un plaisir a regarder votre enthousiasme Um chef français au Kazakhstan.

@ChefJeanPierre 2 года назад

Merci Chef! 😀

@whitewolf6730 2 года назад

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.😊💫

@mistyvioletconservative.3889 2 года назад

WOWWWWWW CHEFA,,,,,!!!!!!!! WHAT A WONDERFUL WAY TO START AN OTHERWISE LOUSY DEPRESSING MONDAY!!!!! Thank you CHEF!!!!!! YOU ARE THE BEST!💖

@ChefJeanPierre 2 года назад

You are so welcome😄

@lolikinguwu4247 2 года назад

Needed this yesterday. Made a bacon wrapped tenderloin and threw it on the Traeger for the apartment, with an open invitation to the girls apartment of course.

@lolikinguwu4247 2 года назад

Heads up to anyone that may be looking into buying a Traeger, here at Ace we’ve been hearing that we’re having a huge holiday sale where you can get a Traeger at a discounted price, and get a free bag of pellets and a free rub. I can’t 100% guarantee that but that’s what we’ve been told for months now.

@cdh79 2 года назад

"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.

@MusicforMe123 Год назад

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.

@davegordon6737 2 года назад

This guy is hilarious and VERY GOOD at everything he does!!

@aggieengineer2635 2 года назад

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.

@ChefJeanPierre 2 года назад

Thank you so much! 😀

@shirleycollins8967 4 месяца назад

Chef J-P, so glad I found your channel! I will be using your pork loin video today 👍 !

@48956l 2 года назад

I love these technical, non-recipe oriented videos. Thank you!

@johnDukemaster 2 года назад

It's like being with you there in the kitchen. So good!

@juliamallik9316 2 года назад

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 RU-vid video. This was the one I found, so thank you!

@williamstolley2165 2 года назад

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.

@ChefJeanPierre 2 года назад

Thank you William! 😀

@CristiNeagu 2 года назад

What more could you want? Great advice, great recipes, great entertainment. All in one.

@Garth2011 2 года назад

Very good ! No one seems to show the twine tie of roasts. This is truly an important subject for all of us who bake or BBQ roasts and its the time of year we tend to cook them. It's very important to have the correct butchers twine too ! And yes, tenderloin or filet mignon is too dense and too lean to use for any kind of stew. A good New York Strip is my favorite go to.

@lilyriff553 2 года назад

I love watching vidéos of my favorite chef

@colvinjonas1486 2 года назад

Thanks for the instructions Chef JP

@josephrose9226 2 года назад

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 😎.

@SiegfriedPretsch 2 года назад

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.

@gianniverri 2 года назад

I WATCH HOW TO TIE MANY TIMES I LOVE THE WAY YOU TEACH LEI E’ IL MIGLIOR CHEF ON YOU TUBE LE MEILLEURE!!!!

@gordonvolkert2304 2 года назад

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.

@br927 Год назад

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!

@leeorndorff120 2 года назад

Love seeing more content from you chef, just brightens my day, especially Monday lol!

@Kitchensurprise 2 года назад

Love the teachings…thank you!

@sydelestrebor1167 Год назад

It has always been a delight to watch your videos chef. Thank you.

@Just_Farns 2 года назад

Beautifully done, Chef. I can't wait to see how you prepare these, they're gorgeous!

@user-pm4fp6re2t 8 месяцев назад

A master doing it all with lots of care and enjoyment .

@nancylim8372 2 года назад

Oh I love Chef Jean-Pierre!!! Teaches me just the right way, I am emboldened with my new knowledge!!!!

@CPIVCR 2 года назад

Love the education Chef. Thank you. Be well

@wdwaye 2 года назад

I like watching your show because your instructions are so easy to understand. Keep making your videos because we need them. Thanks

@markpennella 2 года назад

Excellent job explaining and demonstrating! The best one ever!

@wildcat6404 5 месяцев назад

Thank you for showing the technique that is easy. Love watching your videos.

@agrimstad1962 2 года назад

This is so good and high quality cooking school ! Excellent teaching, including errors and how to correct what went wrong yourself.

@brendaw.7597 2 года назад

Excellent instructor! Thank you for making cooking so much easier.

@lowerearthorbitz3693 2 года назад

Beautiful simplicity.

@obozomustgo5449 2 года назад

An unusual Monday posting for JP! I've been doing whole tenderloins for 15 years (Christmas, Easter, and birthdays) and I learned something new today. I will say that what you say was good for 8 people is nowhere near good for my 8 people. I have to do the whole dang thing at once for my animals. I also will say that I do put in a few extra minutes to clean the chain and other trimmings which I then save for beef and broccoli stir fry which comes out fantastically flavorful and tender.

@ChefJeanPierre 2 года назад

Good for you! Nothing wrong with clean the chain if you have the time!😀

@mr.ivanjurcic2589 2 года назад

Love the Monday prep can’t wait for the recipe on Thursday .. Thanks Chef .

@michaelhimes8778 Год назад

Thanks for the great tutorial on cleaning this cut.

@cyndifoore7743 2 года назад

So the whole point of tying is so the meat cooks evenly? Thank you for showing this. I see people tie single around the meat and make a knot and cut then start over. I’m a needleworker and use similar techniques.

@maumdeo 2 года назад

You are a GENIUS. Thank you for sharing this knowledge in a fun way.

@johnnybitcoin2826 Год назад

This technique worked beautifully! Thank you Chef!

@TaraMLee 2 года назад

Amazing, I never knew. Thank you and God bless!

@duanerigge1870 Год назад

This is my kind professional teaching chief!

@inocenciotensygarcia1012 2 года назад

I loved the video. Thank you Chef Jean-Pierre for teaching us so much. It’s intimidating when you first see that big piece of meet, but after watching you explain how to cut it and tie it up, is a breeze.

@ThejaBreLoL 2 года назад

What an amazing energy you have!! Do not stop ever!!!

@joshsos5541 6 месяцев назад

Just watched this, now I have to watch you cook it! I bet it’s amazing

@chantalcormier5789 4 месяца назад

I Love this vidéo ❤ merci beaucoup Jean Pierre

@mayrnibird9224 2 года назад

i just bought my 1st tenderloin and did not know any of this, thank you so much!

@bethbilous4720 2 года назад

This tying of the tail is perfect. I'm using it. Thanks never saw anyone else do this. Makes total sense.

@rosyap2431 Год назад

Thank you Chef Jean P for sharing. I never knew cleaning & preparing is as easy as what it seems. I will try out this week! Such great knowledge to share! Thank you very very much Chef!

@nikkisalese4156 2 года назад

I love watching you. You are very informative in such an entertaining manner.

@stephenkitcoff9177 2 года назад

Appreciated the trimming of the fat and membrane. Leaned a lot especially in the tying of the beef.

@michaelwinters2037 2 года назад

Thanks, Chef! Excellent instruction.

@deanharrington4278 Год назад

I Loved the Twine Repair... Superior Chef Teacher!!!

@robj1064 2 года назад

What a neat tip to cut off the tail and use it as part of a third roast. Thanks Chef JP!

@cecho9367 2 года назад

I’ve watched countless videos on how to clean a tenderloin and somehow you helped me get it more than anyone. You always do such an excellent job explaining things in such a way that even a novice home cook like myself can understand and execute and even get great results. Thank you so much Chef! I’m so happy I found your channel. It’s really changed the way I cook.

@hjubris 2 года назад

I can hear Chef Jean Pierre's mouth watering because of that beautiful cut 😊

@user-jv9zj4lu1k Год назад

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.

@josephcirillo5292 2 года назад

AWESOME!!!!...learning a lot watching your videos....TY!!!

@samuelenblom Год назад

THANK YOU so much! This is what I’ve been needing for so long!

@mephistopheles292 2 года назад

Thank you for another great demonstration chef!

@mongol999999999 2 года назад

You are the best chef! Its really easy to follow your recipes, keep it going!

@DM-rock-n-roller Год назад

perfect instructions on one of the fundamental parts of kitchen expertise. tu es le meillur, chef!

@Karyme1721 2 года назад

Beautiful job! I enjoying watching you because I learn so much. Thank you for sharing your knowledge with us

@phyx1s 2 года назад

When chef Jean-Pierre does it, it looks so easy, like no effort at all. Then I do it myself.....But I think the trick is in the tools. And then do it many times to learn how to do it perfectly.

@ChefJeanPierre 2 года назад

You are correct the more you do it the more proficient you become !😊

@kathleenwassum7712 2 года назад

I did this last Christmas with an untrimmed tenderloin! I’m so glad to be saving Chef Jean Pierre’s video for this Christmas! Thank You Chef! I’m learning So Much!😍👍