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Reverse Seared Chateaubriand (Beef Tenderloin Roast)! Amazing Steak! 

Eat More Vegans - Carnivore BBQ
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Chateaubriand (Beef Tenderloin Roast) is basically a huge Filet Mignon laid on it’s side. It’s a Filet Mignon Roast. So it’s delicious - especially prepared this way! Watch my Whiskey Dry Aged Steak of INSANITY video next! • Grilled Flanken Beef S... &list=PL5_wF98ziP9ZQLaFGCTydC38ae_Lj3A4Y
If you’d like to try this with even higher quality meat, try these (affiliate links*):
Meat N' Bone Prime Tenderloin: emv4.me/MNBTenderloin?track=Y...
💰 Use discount code EMV10 to get 10% off any order!
↓↓↓↓ More Links and 💰💰💰💰💰DISCOUNTS 💰💰💰💰💰 below ↓↓↓↓
❤️ Not a subscriber yet? Please consider subscribing, and make sure you turn on notifications, so you know when I upload new BBQ videos! ru-vid.com...
Welcome to the Amazing Steaks video series from Eat More Vegans! In this series I share my tips, techniques and secrets to making unique and interesting steaks. From monster Cowboy and Tomahawk Steaks to Chateaubriand and Prime Rib - and even videos where I cook Dry Aged Steaks infused with Whiskey and Rum! You can watch the whole series here: • Amazing Steaks
🔴 If you liked this video, you’re going to LOVE these!:
🎥 Amazing Steak! Whiskey Dry Aged Steak of INSANITY • Grilled Flanken Beef S... &list=PL5_wF98ziP9ZQLaFGCTydC38ae_Lj3A4Y
🎥 Amazing Steak! Grilled Flanken Beef Short Ribs - The Cow Was Vegan! • Grilled Flanken Beef S... &list=PL5_wF98ziP9ZQLaFGCTydC38ae_Lj3A4Y
🎥 Amazing Steak! Dry Aged Tomahawk Ribeye • Dry Aged Tomahawk Ribe... &list=PL5_wF98ziP9ZQLaFGCTydC38ae_Lj3A4Y
_________________________________________________
Here's where you can get the stuff I use (affiliate links*):
💰💰💰💰💰DISCOUNTS 💰💰💰💰💰
These partners of Eat More Vegans with a 💰all have agreed to give you a 10% discount on everything you purchase! I personally use and love all of these products, so please support them and the channel by using these links and coupon code EMV10!
🔥GrillGun and Su-V Gun from GrillBlazer: emv4.me/GrillBlazer?Track=YTC...
💰 Use discount code EMV10 to get 10% off any order!
🖥 Check out my video review on the Flamethrowers:
• GrillBlazer Grill Gun ... &list=PL5_wF98ziP9awgXN_FEdkqZba2KZOmLrB
🍖 Meat N' Bone: Japanese A5, American & Australian Wagyu, Iberico Pork, Heritage Lamb: emv4.me/MeatNBone?Track=YTCha...
💰 Use discount code EMV10 to get 10% off any order!
⚔️ Knives from Dalstrong: emv4.me/DalstrongKnives?Track...
💰 No coupon needed! Just use this link for 10% off site-wide on Dalstrong.com!
🧺 Kick Ash Can and Kick Ash Basket: emv4.me/KickAsh?Track=YTChate...
💰 Use discount code EMV10 to get 10% off any order!
🖥 Check out my video review on the Kick Ash Basket, Can and Divider:
• Kick Ash Can & Kick As... &list=PL5_wF98ziP9awgXN_FEdkqZba2KZOmLrB
🌡 ThermoWorks Signals and Billows - emv4.me/ThermoWorks?track=YTC...
🖥 Check out my video review on the Grill Thermometers and Controllers:
• ThermoWorks Signals & ... &list=PL5_wF98ziP9YI8ivPVgmHWDekDkcrFXVD
🥘 Other Great Food Purveyors:
🍖 American Wagyu Beef (Esp. Brisket), Kurobuta Pork - Snake River Farms: emv4.me/SRF?track=YTChateaubr...
🥓 Lamb, Venison, Poultry, Foie Gras and more - D'Artagnan: emv4.me/DArtagnanSales?track=...
🍽 Here’s all of my kitchen and cooking equipment you see in my videos: kit.co/EatMoreVegans/kitchen-...
🎥 Here's the video and audio equipment I use to film these videos: kit.co/EatMoreVegans/food-vid...
_________________________________________________
Chapters in this video:
0:00 What is Chateaubriand?
1:30 Dry Brining the Chateaubriand
3:40 Making a Butter Baste for Steak
5:50 Grilling the Chateaubriand
8:10 Searing the Chateaubriand
9:20 Daddy Daughter Tasting
_________________________________________________
* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!). In addition to others, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!).

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15 июн 2024

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Комментарии : 52   
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
You can see how I got this beautiful Chateaubriand in "Breaking Down A Beef Tenderloin - Cheap Filet Mignon!" (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-psB-Pq8kLGk.html) & you can see what else I did with that tenderloin in "Is Wagyu Worth It? Filet Mignon Battle: Wagyu vs Prime" (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5fqJ1ZXC1K8.html)
@HungryManKitchen
@HungryManKitchen 3 года назад
I really missed summer BBQ days and now I'm heading to the butcher despite the cold weather. Excellent video and thanks for giving me the much needed motivation for some outdoor cooking 👍
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
Awesome! Enjoy - cooking in the cold is a special experience. Man vs Mother Nature. Thanks for watching, Hungry Man!
@below0bbq
@below0bbq Год назад
below0bbq will show you how to never stop bbq. :)
@m.gscott5972
@m.gscott5972 Год назад
Awesome videos! keep it up! greetings from the Netherlands.
@BehindTheFoodTV
@BehindTheFoodTV Год назад
Thanks! Howdy from the US of A!
@sashadjordjevic9870
@sashadjordjevic9870 3 года назад
Dude you are awesome! Super happy I found your channel!
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
Wow thanks, Sasha! Welcome to the family - I just looked at the other channels you're subscribed to and I am HONORED to be in their company. Have an amazing 2021!
@MrMorganca
@MrMorganca 3 года назад
Say hello to my Christmas Eve dinner! Another excellent video, Al. Thank you!
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
Haha what times dinner again? 😂 Thanks, Chris - enjoy that tenderloin!
@ValsCreationvalfrias
@ValsCreationvalfrias 3 года назад
Amazing procedure of grilling Tenderloin beef. Thumbs up to the best chef I will try that too. Nice one.
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
Thanks, Val! That’s so nice of you tot say. Please let me k ow how it goes when you try it! -Al
@rogarmarmrog2415
@rogarmarmrog2415 3 года назад
I think i just found an absolute gem of a channel.
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
Wow thanks!!!!!! Welcome!
@999ThingsToCook
@999ThingsToCook 3 года назад
Great cook man! Love the basted compound butter, bet that put it over the top. My neighbor, Drew Smith, told me about your channel last night so I came over to subscribe and check you out. Good stuff man!
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
Thanks, man! Welcome to the family - and please thank Drew for me! If you’ve got any special requests I love to make viewer requests! -Al
@below0bbq
@below0bbq Год назад
Oops...I stumped on your channel...and now I'm hungry
@BehindTheFoodTV
@BehindTheFoodTV Год назад
Welcome below0! I’m visiting Meota, Saskatchewan where it’s well below zero this week and yes I will be BBQing tomorrow! What part of the world do you call home?
@ac-6569
@ac-6569 Год назад
This looks so good, I am excited to try this. You present it so well and I liked the tasting session at the end. I rank it a 6 no 10 on the 1 to 5 scale!!!
@BehindTheFoodTV
@BehindTheFoodTV Год назад
Hard to argue with your grading! Thanks for watching AC I hope to see you around for future videos! -Al
@mike_adams
@mike_adams 6 месяцев назад
I like how neither chose the ends.
@PaulusdeBk
@PaulusdeBk Год назад
Nice video, good technique. For European standards it is overcooked, but many people like it this way.
@BehindTheFoodTV
@BehindTheFoodTV Год назад
Thanks for watching!
@BartlowsBBQ
@BartlowsBBQ 3 года назад
Epic cook Al! Great sear shot!
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
Thanks, Scott!
@lazydog274
@lazydog274 3 года назад
And scott your channel is all love Will be watching more IE I love pastor tacos
@BartlowsBBQ
@BartlowsBBQ 3 года назад
@@lazydog274 Awesome, appreciate you checking it out. I seriously love Tacos Al Pastor. So good!
@thepetmafia
@thepetmafia 2 года назад
Fir man accepted carvore good job sir some people refuse to say it but you was pure good hearted people ❤️
@BehindTheFoodTV
@BehindTheFoodTV 2 года назад
Thank you!
@jamespurpus88
@jamespurpus88 4 месяца назад
Loved your Vid not too much talk talk ...seriously learned a lot
@BehindTheFoodTV
@BehindTheFoodTV 4 месяца назад
Thanks! Happy to help!
@mwighaman
@mwighaman 2 года назад
Looks epic
@BehindTheFoodTV
@BehindTheFoodTV 2 года назад
It was’ you should try it!
@lazydog274
@lazydog274 3 года назад
Had the money and I see the Joe Pro as 4 upgrades... it has the fire raised rack,,,, It has more height for food to cook,,,, Has a triple rack shelf and that makes indirect so easy,,,,, it has the slow roller ,,, And last I like that most grill grates are 1/2 size So makes making 2 different grilling methods easy Lots of SS parts also But the upgrades are why I wanted the joe pro But yes it was the $1000 off that made me buy it
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
Enjoy it! Check out my friend Scott’s channel Bartlow’s BBQ he is a KJ expert.
@BartlowsBBQ
@BartlowsBBQ 3 года назад
Joe Pro is a sweet grill. I love my Classic & Joe Jr. Eyeing the BJ3 & Pellet Joe.
@GADbr
@GADbr 3 года назад
Could you do a video comparing black pepper and a pepper corn medley?
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
That’s a great idea! Maybe I can do a test of 4-5 different crusts. I will start working on options! Thanks for the idea, GADbr, and for watching!
@GADbr
@GADbr 3 года назад
@@BehindTheFoodTV Great really really looking forward to this video
@Medieval_Arpad_cooks
@Medieval_Arpad_cooks 3 года назад
54 degrees is overcooked fillet for me. I want mine rare at 45 or so.
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
Wow that's REALLY rare! I used to eat my steaks rare - but once I mastered reverse searing so I could get the fat partially liquified over the longer cook time I found that I really like both the taste and texture of medium rare better. But I understand why you like it that way - and I respect your choice as long as you never cook a steak well done! Thanks for watching, Bernhard!
@Medieval_Arpad_cooks
@Medieval_Arpad_cooks 3 года назад
@@BehindTheFoodTV It depends on the cut for me. striploin and especially rib eye I go medium rare. But fillet? Warm on the inside. Or as steak tartare.
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
I can’t argue with the tartare option either! Often I make tartare from the tenderloin scraps when I break one down too! Do you have a favorite tartare recipe?
@Medieval_Arpad_cooks
@Medieval_Arpad_cooks 3 года назад
@@BehindTheFoodTV sure do! Mince the meat and make a neat mound. In separate bowls offer: - 1 egg yolk (1 per person, served individually and whole) - coarsely ground pepper (these days I mix black pepper like sarawak, long pepper and cubebs) - diced shallot - finely diced beetroot - diced capers - diced cornichons - salt (finely ground sel gris ideally) toast and butter. everybody mixes theirs to taske. No heat is applied at any point in the process
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
Oooh I love the idea of mix your own! Not sure it would make for a great video but it would make for a fun party!
@Comewithmeifuwant2live
@Comewithmeifuwant2live 5 месяцев назад
Slightly over done but the girls probably get squeamish seeing blood. lol 50degrees/122F does be perfect for me. My experience with dry brining discolours the meat. Haven't tried it on chateaubriand though because it's so expensive I don't want to ruin it. Did you find that at all?
@BehindTheFoodTV
@BehindTheFoodTV 5 месяцев назад
Lots of folks like it rare like you - nothing wrong with that! Dry brining does darken the meat because it pulls the excess moisture - but that’s gone as soon as you start to cook it.
@lazydog274
@lazydog274 3 года назад
Kamado Joes pro's on sale today $2700
@lazydog274
@lazydog274 3 года назад
And yes I now own a kamado (when delivered? ) And a BGE
@lazydog274
@lazydog274 3 года назад
And Boba Joe is its name Sorry get your own Boba Joe
@BehindTheFoodTV
@BehindTheFoodTV 3 года назад
That’s awesome! Now you have a red and a green egg! Love the name too - Darth, Yoda, Luke and BB-Ate will be thrilled to hear about your new addition!
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