1. Season a 2 pound tenderloin with salt, pepper, and garlic powder. Let sit on counter seasoned for 1 hour. 2. preheat oven to 425F. 3. Using a cast iron pan heat a table spoon of olive oil and sear the roast on all sides for 2 minutes per side. 4. Remove roast from pan and transfer to a roasting rack. Cover the roast completely in butter of choice, we used our garlic thyme butter. You could also add garlic powder and minced thyme to a nice butter for a similar style result. 5. Bake at 425F to an internal temperature of 122F for a medium rare result. (This took 35 minutes for me) 6. Remove from oven and cover with foil for 15 minutes. 7. Remove butcher twine, cut into roughly 1.5 inch thick servings and enjoy!
that is great. thank you SO much for an actual recipe. all these food youtubers thinking they’re so slick not giving a recipe and saying “you should definitely try this!” is annoying af. thanks man
Avacodo oil or something with a higher smoke point so you don’t smoke up the house, take out around 125 (it won’t carryover that much heat), and rest for 10-20 minutes. Juices all of the board mean they never redistributed throughout the meat, leading to dry slices.
I have a nice 2lb tenderloin, and this is my very first time making one. I'm gonna follow this advice, and I'll check back in later with a review! Thanks for helping me with Christmas dinner, my guy!! ❤🎄❤️🎄 see ya in a couple of hours, haha!
@@FirstNameLastName-xb4mg I should have cooked it a touch less, but it was still really freaking good! Might have been my oven that was the issue, though.
@@FirstNameLastName-xb4mg I did a couple things slightly different, according to my fams taste as far as seasoning, but it's for sure a good base recipe!
Okay fuck the haters this looks incredible. And it doesn't look "raw" in the slightest, this is medium rare. If you like it well done then just take your mcdonalds hamburger back to the ball pit kids.
He's not lying. This is how you do it. Although I do like to marinade mine with smoke flavour, salt, pepper and herbs before the cooking starts. 🐺 🕸️ 🦇 💜 🖤 🌹 🌹 🌹
Medium is usually right around 160°F internal temp You probably want to pull it out of the oven when it is closer to 135° As long as you’re cooking at 425 degrees
@alpinebutcher You only need string for a full roast that's folded over onto itself (to ensure uniform thickness). This dude is just wasting string; it won't deform at all if one piece.
so, I eat more than a normal person like a lot more so pretty sure I could eat the majority of those 2 pounds in one go I only think this because I've down a 22-ounce porter house 2 sides of fries and 2 drinks along with over half a dozen chicken wings in one go and only stopped because I had a stomachache before I even started eating so I couldn't finish it all in one go :P
He did not even let it rest.. also it's disgustingly raw. Also so much butter... this is probably one of the worst tenderloin roasts I have ever seen. 0 / 10.
Oh well it’s the most accessible oil for general use and trans fats are really overplayed the amount you would need to intake would be like drinking a river of olive oil to have any noticeable effect on your body
This is actually false. Smoke point has nothing to do with when the oil breaks down into trans fat. Adam Ragusea has a whole video breaking down the science on this and shows the data with experiments as well. Extra virgin olive oil, while it has a low smoke point, does not break down unless put under prolonged exposure to extremely high temps, ones you'll rarely get to in any kitchen. On top of that, it's actually the more popular high-smoke point oils, like avocado and grapeseed, that break down into trans fats quickly at lower temps, _long_ before they ever reach their smoke point. Basically, the whole "high-smoke point oil" industry is a scam, based on lies without data, and the only reason anyone would really have to use them is to avoid setting off their smoke detectors.
Good on you for clicking, watching, and commenting on this short, boosting it in the algorithm! I'm sure a lot of people have been inspired to cook this since watching it 😂
1. Season a 2 pound tenderloin with salt, pepper, and garlic powder. Let sit on counter seasoned for 1 hour.
2. preheat oven to 425F.
3. Using a cast iron pan heat a table spoon of olive oil and sear the roast on all sides for 2 minutes per side.
4. Remove roast from pan and transfer to a roasting rack. Cover the roast completely in butter of choice, we used our garlic thyme butter. You could also add garlic powder and minced thyme to a nice butter for a similar style result.
5. Bake at 425F to an internal temperature of 122F for a medium rare result. (This took 35 minutes for me)
6. Remove from oven and cover with foil for 15 minutes.
7. Remove butcher twine, cut into roughly 1.5 inch thick servings and enjoy!
that is great. thank you SO much for an actual recipe. all these food youtubers thinking they’re so slick not giving a recipe and saying “you should definitely try this!” is annoying af. thanks man
You forget the most important fucking thing and that is to rest it!! Look at all that juice you lost on that cutting board.
4 adults? Bruh that doesn't even feed me
"Easily"
same
Uhm... Thats alot of meat
@lucagillet995thats probably only 2 meals for me if I have sides
How to make the best tenderloin roast. First start with a wagyu tenderloin that only comes from 3 cows in the world.
First, use goid pork. Never use cow meat - it is disqusting. Second, roast it much more! Pork love roasting
@@AndriiMuliar How is cow meat disgusting when Pigs would literally eat their own feces.
This isn't wagyu
More like how to waste your money.
Avacodo oil or something with a higher smoke point so you don’t smoke up the house, take out around 125 (it won’t carryover that much heat), and rest for 10-20 minutes. Juices all of the board mean they never redistributed throughout the meat, leading to dry slices.
Great video! used this for new years eve. Thanks man!
I have a nice 2lb tenderloin, and this is my very first time making one. I'm gonna follow this advice, and I'll check back in later with a review! Thanks for helping me with Christmas dinner, my guy!! ❤🎄❤️🎄 see ya in a couple of hours, haha!
For the record, it was AMAAAAAZING!!
@@Wouldyoujust_turned out just like in the video?
@@FirstNameLastName-xb4mg I should have cooked it a touch less, but it was still really freaking good! Might have been my oven that was the issue, though.
@@FirstNameLastName-xb4mg I did a couple things slightly different, according to my fams taste as far as seasoning, but it's for sure a good base recipe!
Okay fuck the haters this looks incredible. And it doesn't look "raw" in the slightest, this is medium rare. If you like it well done then just take your mcdonalds hamburger back to the ball pit kids.
Looks perfect!!😋❤
That looks delicious
I would have let that rest for an extra 20 minutes or so
Then its cold.
@@MultiMartien not at all. It allows the juices to redistribute back into the meat and not spill out onto the cutting board.
@@MultiMartienit’s only cold if you don’t cover it with foil
@@TheRealAdachiyou mean put it into a warm, off, oven. Why would you even bother with that shit its bad for you
@@N0RB1TCH no that’s not what I said at all I said your steak will only get cold if you don’t cover it with foil while it’s resting
Oven temp for 30mjn?
I recommend coating it with pepper as well. That will develop a crispy crust which goes well with the soft juicy inside.
Perfect quick instructions ❤❤❤❤
Dude…now I gotta watch all your videos!!
Always gotta keep ya racks in the right spot hustle 101
Just made this with a 7.7 LB roast, FIREEEE. Was afraid it would burn the butter in the fridge but it didn’t!
He's not lying. This is how you do it.
Although I do like to marinade mine with smoke flavour, salt, pepper and herbs before the cooking starts.
🐺 🕸️ 🦇 💜 🖤 🌹 🌹 🌹
That meat can talk
That shit is not raw.
and the steaks you make can insulate electricity better than rubber
122 is pretty low, what did the final temp come up to just before serving ??
Just tried this recipe pulled it out at 122 internal and after 20 minutes, it came up to 140
Try cooking it next time I bet it would taste even better
ngl it does look very good and my body is thristing for a cut of meat like that rn
Lls ain’t wait at all to cut it open tho 😂
What should the internal temp be if you want it less rare?
Medium is usually right around 160°F internal temp
You probably want to pull it out of the oven when it is closer to 135°
As long as you’re cooking at 425 degrees
Nailed it
Amazing
What is a side of a round object and if I cook it for two minutes per side I feel like I might be doing it forever
you wanna put some pressure on it as you turn it to each side and get a good sear to hold all of its beautiful juices in when you bake it
@@sidneysharpe5008 I was just making a dumb maths joke
Juice is all over the counter
*Blood
Bro should have let it cook some more. Its still mooing.
Why string?
It helps hold the shape of the roast
@alpinebutcher You only need string for a full roast that's folded over onto itself (to ensure uniform thickness). This dude is just wasting string; it won't deform at all if one piece.
so, I eat more than a normal person like a lot more so pretty sure I could eat the majority of those 2 pounds in one go I only think this because I've down a 22-ounce porter house 2 sides of fries and 2 drinks along with over half a dozen chicken wings in one go and only stopped because I had a stomachache before I even started eating so I couldn't finish it all in one go :P
No Oliveoil for high temp searing
Great Beef Tenderloin 😂
BOOM 💥 I do sous vide and reverse sear, comes out the same basically but I can control the time better with the side dishes
Feed four persons it's just enough to get me started for me it's all meat
AT $30.00 A POUND 😢😢😢😢😢😢😢😢
All good except never cover cooked beef with aluminum foil. Anything but
WinCo has a good whole tenderloin.
I don't think 122F is medium rare. This is just a touch too red for my liking.
Then cook it qs you like it.
I classify as 4 adults
Don’t understand the twine part the filet is naturally that shape
Beautiful
I shouldn't watch these while I'm lying bed hungry 😢
Didn’t let it rest long enough for a roast that size. All the juices are on the board 🤦♂️
Don't add the butter. You ruined the crust. Also you didn't let that rest for at least 10 minutes. 7/10.
A good vet can get this cow mooing again
I thought butcher twine is to hold meat together? For this meat, it seems pointless
What’s the point of the twine?
4 servings 😂😂 shit all for me
🤤
I know u got your red wings
This roast still has a name
You cut too soon comment
It's kinda raw
That won't feed hungry me
Hey; I'm teaching myself to be a better cook. Why the Butcher's Twine for this?
Best raw tenderloin
way to rare brother
A skilled veterinarian can bring that back to life!!
Yo mean the worst💀💀💀
i am so cool
yeah your very cool, vlad
Do not sear with olive oil
Olive oil? Overcooked tenderloin? Cringe.
He did not even let it rest.. also it's disgustingly raw. Also so much butter... this is probably one of the worst tenderloin roasts I have ever seen. 0 / 10.
What a waste of a tenderloin! A cow died for nothing!
“Look at how juicy and tender this is” you forgot to mention flavorless. I’ll never understand the obsession with filet. Such a boring bland cut.
Mooooo
That meat is still alive. It’s bleeding.
I think its raw-
4 estrogen adults maybe
Too raw
Raw and too small.
this meat is raw.
Rare. Raw is uncooked
Go and eat your grey, dry, and flavorless meat.
that’s okay, you cook yours until its grey! I’ll enjoy it rare
dw its okay to be wrong
Thats disgusting, it's not even red it's straight pink
That's completely raw.
stop telling people to sear, fry, or anything high heat with olive oil. it could potentially turn the oil into trans fat and be harmful for them.
Oh well it’s the most accessible oil for general use and trans fats are really overplayed the amount you would need to intake would be like drinking a river of olive oil to have any noticeable effect on your body
thats transphobic
This is actually false. Smoke point has nothing to do with when the oil breaks down into trans fat. Adam Ragusea has a whole video breaking down the science on this and shows the data with experiments as well. Extra virgin olive oil, while it has a low smoke point, does not break down unless put under prolonged exposure to extremely high temps, ones you'll rarely get to in any kitchen. On top of that, it's actually the more popular high-smoke point oils, like avocado and grapeseed, that break down into trans fats quickly at lower temps, _long_ before they ever reach their smoke point.
Basically, the whole "high-smoke point oil" industry is a scam, based on lies without data, and the only reason anyone would really have to use them is to avoid setting off their smoke detectors.
It is raw. Disgusting! Also no cook using farenheits but using industry standard celsius. And you should use goid pork for your tender meat roast.
meat is disgusting
Good on you for clicking, watching, and commenting on this short, boosting it in the algorithm! I'm sure a lot of people have been inspired to cook this since watching it 😂
You're meat too 😅
its okay to be wrong
Only if it's pink or red like this uncooked
Too raw