How To Perfectly Roast a Beef Tenderloin | Chef Jean-Pierre

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Hello There Friends, Today I will be showing you how to Perfectly roast a Beef Tenderloin, if you haven't watched the video on how to Tie and Clean a Beef Tenderloin. You should definitely go watch that right now! Well what are you waiting for?? • How To Clean and Tie a... Here it is for you :) Now go Roast that Tenderloin that you already have cleaned and let me know how you did in the comments below!
RECIPE LINK: chefjeanpierre...
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VIDEO LINKS:
Clean & Tie Beef Tenderloin:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dc...
❤️ Instant read Thermometer: chefjp-com.3dc...
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❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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Опубликовано:

25 сен 2024

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Комментарии : 624

@miloskovacevic8912 3 года назад

Nothing puts a smile on my face like a newly posted Jean Pierre video

@conservativeladyofcaliforn3044 3 года назад

“I’m already redundant too often!” LOL 😂 WE LOVE ❤️ YOU CHEF!

@yankeebean2000 3 года назад

Shades of Yogi Berra...too funny! Love him!

@jasondean88888 Год назад

I had an English teacher once tell the class: "When writing a paper, it's very important never to be repetitive, redundant, or to same the same thing twice."

@jeffmeglio3095 3 года назад

I’m addicted to Chef Jean-Pierre videos!

@TheBenlueks 3 года назад

agreed... i watch them in the morning with a coffee

@conservativeladyofcaliforn3044 3 года назад

@@TheBenlueks 🙌🏼🙌🏼

@cornbreadfedkirkpatrick9647 3 года назад

Guilty

@royschrader8003 3 года назад

I love the class. Every week.

@robertbrown6911 3 года назад

I never miss the show

@eldonrosenberg8937 3 года назад

Ahh, Chateaubriand! When my wife and I were engaged fifty-eight years ago we first had Chateaubriand in the Black Forest near Baden-Baden, Germany. After getting married we made it our "go too" anniversary dinner for about four years. And then, we still don't know why, kids started arriving. Good-bye Chateaubriand hello meatballs. Really, Chef J P, you have inspired me to treat my "Sweatie" (I forgot how to spell Sweetie) to a home cooked Chateaubriand dinner this, our fifty-fifth anniversary. Thanks, Chef for your great recipes and your unpretentious, humorous and sooo informative presentations.

@AsteroidM749A 3 года назад

Congratulations for your anniversary, sir!

@ChefJeanPierre 3 года назад

Yes congratulations on your 58 years! I love your comment "Good-bye Chateaubriand hello meatballs" Two dessert for you ! 😄

@jimf710 3 года назад

May you and yours have many more to come. All the best.

@daphnepearce9411 3 года назад

Wow! Congratulations! My husband and I celebrate our big 20th wedding anniversary next week. Not with chateaubriand but with steak au poiuvre. 😊

@ruby123473 Год назад

Hi Chef Chateaubriand...I just came across your channel researching how to cook tenderloin beef...I like my meat well done and must videos on cooking tenderloin still looked pink inside. I can't eat it that way... Can I cook it to where it's not pink without it being chewy or dry and if so what temp and for how long?

@Xubono 3 года назад

The best cut of beef, prepared simply is always a success. The flavour is perfect and the roast will be the most tender beef you’ll ever have.

@justkiddin1980 3 года назад

THIS IS LIKE EARLY CHRISTMAS!!!! Twice a week videos!!! LOVE IT!

@LifeHacks-ut4pc 3 года назад

Best cooking show available. Love it!

@ChiTruong1B 3 года назад

My week: Sunday, Monday, Tuesday, Wednesday, JPday, Friday, Saturday. I also found myself buying a lot for beef since I join this channel.

@storytellersd 3 года назад

Roasted beef tenderloin is one of mankind's greatest achievements. I made a Wellington with a center cut, but now I'm determined to do one with the head just to prove a point! As always, wonderful video, Chef JP.

@jeanlaubenthal698 3 года назад

Dear Chef Jean-Pierre ... such a contribution and artist!

@ABWEndon 3 года назад

That pan sauce looks divine.

@peterg1239 3 года назад

Might have to do a beef wellington video. HA! I never did the tying thing cause I always screwed it up...this is a much easier demonstration. Thank you once again Chef!!!

@vantharasc9967 3 года назад

This man is a treasure I'm telling you. I get the same results doing a reverse seer I personally think it's a little easier chef. Just set it rolling at 225 , wait for the IT to hit 115 , Then I take it out, and seer it and put that beautiful crust on it. The extra heat from the searing brings it up to about 125 give or take a few ( at least on my stove ) freaking delicious. Pan sauces are the best.

@ChefJeanPierre 3 года назад

@Vantharas C Thank you for sharing your technique, it is indeed a perfect one! 😀

@ronalddevine9587 3 года назад

You are the best chef on RU-vid. Can't wait for the prime rib show.

@andrewbenihana 2 года назад

If you use the reverse sear technique, can/should you roll the tenderloin in a butter herb mix before putting it in the oven?

@LVLouisCyphre 2 года назад

Everyone has their own technique and has their spin or variation of a technique. If it works, it works. The obvious keys to a good roast beef tenderloin where you use the entire cut of meat is making sure the meat is cleaned and tied properly and you somehow get the good crust, whatever technique you prefer. You obviously want to make the simple pan sauce from the cooked meat as the sauce is derived from the juices of the meat. Did I miss anything that you wanted to convey in this video, Chef J-P? I so wanted to reach through the screen and steal a bite of each cut of the tenderloin. I'm willing to bet the folded tied head tastes just as excellent as the Chateaubriand cut. Now you have a beef tenderloin that can feed a family or at least a few Cajuns or growing teenagers. 😉 Cheers!

@kamrul8499 3 года назад

You make me happy every time sir...... Whenever I have a bad day I watch you cooking .

@DeWin157 3 года назад

Another Superb Magnifique tutorial Chef Jean-Pierre, I seriously need a bib, my mouth is watering and I'm drooling, each week I am more and more convinced each week that you are the Best Chef alive 😊

@ChefJeanPierre 3 года назад

🙏🙏🙏😀

@farq2688 3 года назад

When the chef said "Well hello friend" it was like he was saying that to me sooo I said "Morning chef" right back

@laura.j.schembri5165 3 года назад

🤣🤣🤣

@jimf710 3 года назад

How can he be talking just to you when he was talking just to me.

@farq2688 3 года назад

@@jimf710 lol

@laura.j.schembri5165 3 года назад

@@jimf710 Don’t know what you mean. I was replying to your message to the chef 🤣

@jimf710 3 года назад

@@laura.j.schembri5165 Replying really to GETTINGEVEN GETTING EVEN. We all think the chef is talking just to us individually.

@PleasePassThePepper1 3 года назад

This may be my first roast not screwed up. Excited. Thanks again, Chef!

@f19851000 3 года назад

The best who ever do it , thank you chef merci 🔥❤

@carlapearce9337 3 года назад

You’re the BEST! Thank you for an informative video! I will be doing this for Christmas.

@cherbeatTX59 3 года назад

Just discovered him and I'm in love! 💕💕 🤣 His personality with his skills make him irresistible!! I

@amommamust 3 года назад

That brought back some memories! I used to hover in the kitchen when mom made a roast so I could suck on the twine when she cut it off lol!

@sammyjo8109 3 года назад

LOL! Your Mom must be a great cook! She even makes twine taste gourmet.

@amommamust 3 года назад

@@sammyjo8109 She was an awesome cook. There would be little bits of the crust stuck to it - it was crazy yummy! (At least to a little kid!)

@pplusbthrust 3 года назад

OMG, I forgot about doing that. It was so good.

@daphnepearce9411 3 года назад

I did the same thing!

@zephyrsonzephyrson8618 2 года назад

"Dare you go, my fren...just a very simple pencils." Haha. I love chef Jean-Pierre. Such an amazingly fun (and funny...sometimes unintentionally) and inspiring individual. I watch these over and over whether I am cooking or not simply because is character cannot be ignored. Not to mention, the man knows how to make the best pencils. "I promise you!" 😆

@kyleswannmmus 3 года назад

Merci! I am ready for dinner and it's not even noon. Cooked perfectly!

@4312caviar 3 года назад

Yes, this for Christmas 🎅 "that guy right there " 😂

@smoothbeak 3 года назад

I am very excited to watch this one!

@francedriscoll5269 3 года назад

What an artistic scientist you are! Precision of technique. Plus, teaching us both how to astutely observe as well as measure (heat). All while constantly encouraging us. "BE NOT AFRAID." Well fear flees when we cling to FAITH. You're showing us HOW to do so. AND, the method plus accurately copying you equals - Voilá!!! Thank you for your endless and generous patience, your common sense, vast perspective which marbles your instruction and your humor. When I contemplate hundreds, thousands, millions(?) of times you've done all these preparations I can only say "Ou-la-la!!!" You are a Blessing for us all. We are grateful, Chef Jean Pierre! From Sacramento, France Driscoll Stay Free. Remember Eternity. ¡Viva Cristo Rey!

@ChefJeanPierre 3 года назад

🙏🙏🙏😊

@bridesbiscuit 3 года назад

Aaaaaaaaaaaaaaannnd I'm buying beef tenderloin this week. Thank you Chef!

@JeffNaughton 9 месяцев назад

You are a very good teacher, and you keep it light and fun!

@jimtewa8096 2 года назад

Chef I never get tired of watching you at work you are remarkable.

@dave74700 3 года назад

Not bad, not bad, . I'm Just cooking a bowl of rice for dinner. . . Love it chef 👍🍻

@blackforestpepper 3 года назад

Nothing better than this channel

@ChefJeanPierre 3 года назад

🙏🙏🙏😀💗

@carlafkooistra3744 2 года назад

First time I made this roast, it turned out perfectly. The easy to follow instructions from cleaning and prepping the beef to roasting it was a success with Family during this holiday season. Thank you thank you Chef!! ❤️

@maryshew9308 3 года назад

Thank you--been waiting all week for this! 😋😉And thank you for the explanation about the redistribution of the juices--wasn't aware of this. God bless! ✝💓

@daphnepearce9411 3 года назад

I bet this would make awesome French dip sandwiches the next day!

@ChefJeanPierre 3 года назад

You better believe it did!!! 😋😋😋👍

@dflenn9423 3 года назад

You crack me up and your enthusiasm is unbelievable. What beautiful pieces of tenderloin! No wonder people are lined up for your cooking school!

@internalreality 3 года назад

the best yt channel is back, love ur enthusiasm chef

@tonywalkingstick8883 2 года назад

This is absolutely 💯 beautiful Chef. You are so right about this cut of meat not being stew meat. The cleaning, the prep, the salt marinate, the turning, taking the time to put the love in your food, knowing your equipment, and even knowing the mistakes of others, and the humor of making cooking fun compells me to show gratitude. I can't wait to prepare this for my neighbors at our next cook out and for my family when they come in from out of state. You are truly a master Chef, a wonderful teacher, and a beautiful human being. We need more younger people to learn from you so there will be more beauty in the world in all professions. God bless, Tony

@jamesnordbeck382 9 месяцев назад

Simply one of the best meals you can make. Crowd pleaser. Pairs nicely with a Napa Cabernet or Bordeaux.

@Eric_DP 3 года назад

Thanks for the tips chef, can’t wait for that gumbo video ;)

@steveboone5480 3 года назад

Chef I’d burn my lips drinking the sauce from the pan Alone!!! This is elegance on display Sir!!! Thanks for taking away my anxiety over this pricey cut!!!

@gpdu57 3 года назад

I forgot that it was Thursday, Awesome!

@josephcollins6033 3 года назад

I learn so so much from you!

@davidepperson2934 3 года назад

Once again you take the mystery out of cooking and simplify it beautifully. I enjoy you passing on your knowledge, love and passion of cooking. You're trully a great Chef as well as an educator. Truly inspiring. Cheers

@jonathanleevegar229 3 года назад

Beautiful Chef absolutely beautiful. Thank you for your passion and commitment to delivering wonderful dishes. I was sad that you didn't eat a slice of your roast with your pansauce, but, I love you for your generosity sharing your gifts with us

@dr.strange5962 2 года назад

I really like watching this guy….he makes me happy with his delivery.

@ChefJeanPierre 2 года назад

Thank you 🙏

@gretelhance 3 года назад

Thank you for a fantastic show!❤️

@rickbelanger9086 9 месяцев назад

Merci beaucoup pour les bons conseils! Nous nous sommes régalés ce soir!!

@ChefJeanPierre 9 месяцев назад

🙏🙏🙏❤️

@autoauto2000 3 года назад

sous vide...great idea !!!

@butchhoward2437 3 года назад

I was going to do a prime rib this weekend. After watching today's video, beef tenderloin sounds like a better winner. Thanks Chef.

@Garth2011 3 года назад

Prime Rib has better flavor...the tenderloin has less flavor but is more tender.

@cherylcalac8485 3 года назад

You made this video just like you said you would, thanks!

@kylephan1895 2 года назад

This is lifesaver. I impressed my gf’s family and friends. I don’t speak Portuguese but you will know when someone like you if they like you. Thank you for your video

@larryself9197 2 года назад

Just finished Christmas dinner using this method of cooking tenderloin. Everyone raved about the tender, juicy meat. I will use this method from now on when cooking tenderloin. The "simple pan sauce" was a big hit, too!

@m444ss Год назад

I just watched your video on how to clean and tie the tenderloin, and then I watched this again. DEFINITELY cooking this for Christmas dinner. I know it's gonna be wonderful!

@MrRufusjax 3 года назад

I've learned so much from this guy. Great chef!

@48956l 3 года назад

thank you!

@itamide8526 3 года назад

hey chef, i just moved to the big city with my gf recently. ive never had the opportunity to cook much because my mom took over and wouldn't let me, but since its just us, i have the freedom to cook. ive been following and watching for a while, so with your help i have cooking ideas, recipes and technique. ive learned a lot of cooking sense from you so thank you. take care.

@ChefJeanPierre 3 года назад

Awesome to hear 😊

@lindachick8889 3 года назад

I am so glad you showed us start to finish the perfect way to prepare out whole filets of beef. Thank You so much! You are my chef premier!❤️

@ChefJeanPierre 3 года назад

Thank you Linda! 😄

@SiegfriedPretsch 3 года назад

I'm salivating!

@wrightbrent73 3 года назад

This looks so good. I've used a slow cooker in the past, but I can't wait to try this method Thanks so much Chef

@MattXShaver 3 года назад

Best filet I ever had was a take-home meal kit from Alinea in Chicago. They sent me a sous vide cooked filet mignon cooked to a perfect medium rare, all I had to do was cook a crust on all the sides and warm up the pepper sauce they sent me. Delicious. The second best steak I ever had was when I followed your steak au poivre recipe!

@ChefJeanPierre 3 года назад

I am indeed in great company 😊

@sarahb2623 3 года назад

@@ChefJeanPierre always gracious with sincere good humor. 💋

@BackyardWarrior 3 года назад

I bet you a MILLION 💰💰..chef JP is the crazy uncle who gets invited to a party and take over the grill and start cooking😂😂😂. God bless you chef 🙏🏽🙏🏽

@ChefJeanPierre 3 года назад

You are right! That is exactly what happens!!! Before my first beer I get a set of tongues! 😂

@BackyardWarrior 3 года назад

@@ChefJeanPierre 😂😂😂

@jaimekopstein4248 3 года назад

Chef Jean Pierre is an artist, full stop

@rjlacroix3334 2 года назад

Thank you Chef Jean-Pierre ! I followed your video to the letter . I served my wife a perfectly roasted Beef Tenderloin with tarragon & mushroom gravy . She went wild ! Looked at me ,smiled and said ... " I'm keeping you " . lol . Much thanks , I cant believe I did so well . You are amazing Chef !

@V-Bailis 3 года назад

I just found this channel.The man is amazing.No disrespect but he is like a cartoon.Specially if you don't watch and just listen to him.Love him.:)

@nepttune710 3 года назад

Tenderloin for stew meat! I nearly spit my drink out when I heard that. Mamma Mia. RIP my heart.

@robhymers9149 3 года назад

I subscribe to many cooking channels, but Chef Jean is my favourite

@Batvolle 3 года назад

Hell Yeah chef!

@mrsleetaylor1949 Год назад

I’m writing u from my heart! Thanks to u Chef John Pierre, my Xmas dinner was divine! I ordered a whole “trimmed” tenderloin and when my husband brought it home it was anything but. I panicked but cleaned/tied it like I learned on ur videos and followed ur instructions to the letter. The end result? Restaurant quality rare to med rare beautiful tenderloin u cld cut with a fork!! My quests were impressed, so was I! Thank you for your entertaining and informative videos, Chef! Merry Christmas!🎄 Your devout follower, Lee Taylor💋

@BETHA90 2 года назад

I love this guy! He is so good and shows the real world in the kitchen!!!

@filipbruylant2021 3 года назад

Again a perfect example how to do things at home. No need for professional kitchen. This is easy at home but as always on the level of a Michellin star. Bravo Chef et merçi beaucoup.

@ChefJeanPierre 3 года назад

Thank you so much 😊

@johnnybitcoin2826 2 года назад

I just prepared this last night and they turned our beautiful! I was worried I didn't have the head tied quite right, but both the head and tail cooked beautifully. The pan sauce...Amazing! I even served this with your potatoes fondant. A hit! Thank you Chef!

@kimsatterfield6682 9 месяцев назад

What a great video! Thank you so much for helping a novice understand the process! I have one in the frig to clean and then prepare 😊🎉I'm never sure how much of seasonings to add. How do you figure out how much to add? For the pan sauce, I heard tarragon buy that was at the end, right? Was there any other seasonings besides salt and pepper in the pan sauce?

@robertcooney4139 3 года назад

Good afternoon Chef 😊... You taught me how to prepare a roast now teach me how to cook it 😋 Thank you for sharing this 😀 😊

@roseannamarotta5864 Год назад

I have been buying Tenderloin of Beef and trimming and cooking it just as you have done in your video.. It is the only beef that I like besides a good Prime rib every now and then.. Just want to say thank you for all the great recipes. I find myself watching your videos all day long.. I can't get enough of your great recipes.

@jayashtiani3029 3 года назад

you are the best, great presentation!!

@carlotomass119 3 года назад

Amigo mio …..perfetto from Scotland

@cyndifoore7743 3 года назад

As I’m watching this I’m eating lamb chops that I made in my cast iron grill pan, with garlic and rosemary, delicious. Thank you chef for making my cooking skills better. I’ll have to make these beautiful tenderloin pieces. I like mine cooked longer though, med well.

@ChefJeanPierre 3 года назад

Med well using this method will be awesome and still juicy! 😀

@alpcns 3 года назад

Looks stunning! Thanks Chef!

@doctordonutdude 3 года назад

I'd actually LOVE to see a video of you testing the various sous vide machines and getting your thoughts on them!

@summerfawnlightfeather6551 3 года назад

YUMMMMMMM I am so going to try this recipe....it looks delish !!!!!

@thulannguyen9575 2 года назад

Jean-Pierre is a wonderful perfect chef. He teaches every single detail how to make a perfect dishes 😋

@0nd1ke 3 года назад

Once again your redundant by presenting an excellent show. Learn something new every time. Learning at least for me requires repetition.

@michaelkricko1272 3 года назад

ALWAYS LOOK FORWARD TO THURSDAYS TO SEE MY FAVORITE CHEF !!!

@David-qs3cy 3 года назад

Thanks Jean-Pierre, you always make my week better.

@lewiskemp5893 3 года назад

Hi Chef. How aye you doing today? I love listening to you cook.

@murraytalman2067 3 года назад

I think this is one of the best channels on RU-vid. Fantastic technique. Keep going

@gayleryan8627 3 года назад

You had me at "Roast Beef Tenderloin"!!! 🥰 It looked great ~ thanks for showing us the cooking results of tied-beef.....Bon Appétit Chef JP! 😋

@raymond5194 3 года назад

Thank you Chef. Looks amazing but I'll take the center you keep the tail. 🤪

@JC02102 3 года назад

I like when he says "hello there friends" with so much excitement because it makes me feel like I actually have friends.

@ChefJeanPierre 3 года назад

Thank you 🙏 😊

@lawrencetaylor4101 3 года назад

Ooo la la, that looks delicious. Merci beaucoup.

@jakecrib9971 3 года назад

Thank you , Jean Pierre. My mouth is watering and my stomach is aching. Those tenderloins look heavenly 😋

@voyagecruisetravel 9 месяцев назад

Thank you Chef you are the best love your information and humour you add pleasure in cooking!

@gerrycorbino66 3 года назад

Pure genius, as always from our favorite chef, Jean-Pierre!

@deanharrington4278 Год назад

Chef JP, You are the best Teacher I have ever seen!!! The way you Explain everything is Spot on 👌😉👍

@ebbsy0078 3 года назад

My favourite chef by far

@obozomustgo5449 3 года назад

Great tip on breaking the tenderloin down into 3 parts. I've always cooked the whole tenderloin tying the tail up. It results in uneven cooking where the tail end comes out medium and the head end comes out rare. It does work if I'm cooking for 8 - 10 people where some like it rare and some like it medium. Next one I do will be split up and cooked for different times like you just did, JP. Funny, I do the pan sauce the same exact way, but my wife loves mushrooms so I always saute a bunch of cremini mushrooms to go along with it.

@ChefJeanPierre 3 года назад

Happy wife Happy life! 😀

@obozomustgo5449 3 года назад

@@ChefJeanPierre - I wish! She's only happy when she's miserable. 🤣

@ChefJeanPierre 3 года назад

🤣🤣🤣

@G-man45444 3 года назад

Cooked perfectly and you took all of the fear out of cooking an expensive piece meat properly

@daphnepearce9411 3 года назад

Exactly! I remember my grandpa refused to eat beef if it had any kind of pink in it, in fact he'd get physically sick if he ate anything rare.

@LVLouisCyphre 2 года назад

@@daphnepearce9411 Rare is red in the middle with a cool center. Blue is redder in the middle with a cooler center sometimes just seared. Medium-rare is pink in the middle. Everyone has their preference. I know people who want a cremated steak; well, well done. I'm the direct opposite, I prefer my meat blue and want to taste the myoglobin; the red juice oozing out of blue to rare meat isn't blood, it's the protein fluid used to transport oxygen to muscle tissue that greatly resembles blood. I had a significant other who had to have hers medium-rare (hot and pink the middle). One time we were at Bally's Steakhouse in Vegas and they brought her steak out to her too rare for her. She didn't demand they make her a new steak. She told the server to have the chef to put it back on the fire a bit longer to get it to a medium-rare to medium. There was no sense wasting a good cut of meat that can easily be fixed by putting it back on the fire or in the oven. It came back and it was perfect for her. We knew it was the same steak as it was the same sized shape steak that was cut in half when was cut in half to test if it was cooked to a medium-rare. I suspect it was a new chef and they were getting their steak orders mixed up. The nice thing about an undercooked steak is that it's typically easy to fix, just heat it up for awhile longer. Regardless, I tipped the server well as he did a wonderful job salvaging our culinary experience.

@yankeebean2000 3 года назад

I've made tenderloin a million times (sometimes not so successfully....lol) and still today I learned something. It was perfect!

@Paulette92122 Год назад

Xmas dinner 2022. Thank you Chef. We followed your videos of 'how to trim the whole tenderloin', 'how to perfectly roast a beef tenderloin', 'how to cook the perfect steak' and 'how to make homemade broth' and it was, as you always say, "a-mazing!" While making the pan sauce your words 'reduce, reduce, reduce' were like a mantra in my head. There was nothing left of two entire tenderloins. My youngest grandson ate his weight in beef. You are a gift that keeps on giving. Much thanks and happy holidays!