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I haven’t watched your videos in years just due to RU-vid not showing them! I came across a story and omg I completely forgot how much I love your videos ❤️
I first watched Laura's videos 7 years ago back when I was in college. Now I came back to RU-vid and Laura is still here. Time flies and Laura's still beautiful and warm.
I’d take that pan sauce and throw a couple chunks of cold butter into it and swirl around over medium heat for about a minute, then pour it over. Beautiful recipe Laura, thank you!
O M G... My mouth is watering so bad right now. That came out perfect. But I'd expect nothing less, from you, Laura! You and Lidia are my absolute favorite Italian chefs! 👍👍❤ Thank you for all your hard work. I so enjoy watching you. Best wishes...
Beef tenderloin makes super good beef wellington too! But yours looks so juicy! Good idea to keep it simple so the meat can be the real star of the show.
Laura Vitale, I JUST LOVE YOU!! Been watching you for a long time but I really love this video so much because it's 'recent'. I needed a good recipe for TURKEY tenderloin, couldn't find one I liked so I saw yours for BEEF tenderloin and decided to watch it. I learned everything I needed to learn and I adapted it to the difference in meat (beef to poultry). You and Rach' are my 2 favorite Italian paisanas! Thank you for rescuing me from Thanksgiving Limbo!! Love You!!
I made this a couple of weeks ago and it was delicious! Everybody, you just have to try this! Thank you, Laura, excellent as always. Love the tip from Jamie Oliver.
Cooked EXACTLY like you said and it turned our EXACTLY like yours looked! So tender and delicious. Well done Laura. Thank You very much. Happy Easter to you and yours
I just made this recipie for our Easter dinner and it was a huge hit! This is a fantastic recipie and the horseradish and sour cream dipping sauce was amazing also! Thanks for making me look like a badass cook in front of my family...lol
Okay that looked freaking delicious. What temp would you cook a pork tenderloin to? Every time I’ve done it it always comes out dry tasting. We even brined it one year and it still had a dry taste to it
I should’ve watched this video when you just posted it because now it’s midnight and I can’t sleep because I’m salivating and I want to grab this through the screen 🥵😩😍
Wow Laura this looks amazing! I think I’m going to make this along with a ham for our Easter dinner. Thank you for uploading this in time. Question on any particular wine and if the rosemary is overpowering on the meat?
3lb Trimmed Beef Tenderloin, tied with kitchen twine Fresh Chopped Rosemary, about 2 Tbsp 3 Cloves of Garlic, grated or finely minced Salt and Pepper to taste Olive Oil 1 Large Onion, cut into quarters 3/4 cup of Red Wine ( I used Merlot) 1/2 cup of Water For The Horseradish Sour Cream: 2 cups of Sour Cream 2 Tbsp of Prepared Horseradish Salt and Pepper to taste Dash of Worcestershire Sauce 2 Tbsp of Chopped Chives
Hi Laura I love all your videos I Recently made your braise short ribs for my Friends omg it came out so amazing now my friends are asking me for your recipe ty so much 💖
Laura- Don’t be intimidated. You learn the egg quickly. They truly make a huge difference in the flavor of food. I encourage you to get one if it’s something you are interested in. I have one at my meat market that I cook on frequently and I’m getting one for my house soon.
That's a common misconception because it's red, but no it is not blood. The juices that come from meat is water and myoglobin, a protein found in muscle tissue.
How do you keep it warm/hot while you are waiting to serve? I’m guessing there would be sides. I have a hard time keeping everything hot and I don’t want to overcook. What should I do?
