Perfect Roasted Beef Tenderloin
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- To get this complete recipe with instructions and measurements, check out my website: www.LauraintheK...
Instagram: / mrsvitale
Official Facebook Page: / laurainthekitchen
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
The beginning was like Food Network or something. Come though with the quality! And looks delicious
Awwww thank you!! 🥰
She is better that anyone on FN. Good and practical recipes. I made few with success
I tried to argue with my friend who likes their tenderloin cooked well done but I couldn't..
*They're still chewing.*
Lol
😂😂😂
Rotfl
I literally can’t look at people who are eating this meat medium well or well done or even medium and with ketchup.
😆
I’ve been watching Laura since I was 7 and now I’m 16 and one thing I noticed is that SHE NEVER AGES. She still looks the same.
Dang Ms Laura the quality is 💯
Yeah I agree with you totally 💯👌
"Unseasoned meat is probably like one of the worst things on the planet" Preach sis! 💯🤧
You really cooked that beef to perfection. It looks so juicy, flavourful and delicious
I haven’t watched your videos in years just due to TH-cam not showing them! I came across a story and omg I completely forgot how much I love your videos ❤️
The meat is so bloody that it still lives.
That looks delicious, but I definitely need to cook it a bit more!
What a perfect beef tenderloin! Look at the color of them and I may be able to smell it. Oh!! Looks so yummmy!!🤩🤩🤩🤩🤩
That’s blood?? You guys eat that ?
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.
@@cjucoder8639 oh I see. Good to know. Thank u
Love everything you make laura!!!! ❤️❤️❤️
Thank you so much!!!
I don't get why you need string around a solid piece of meat. It's not going anywhere.
As the meat cooks it relaxes and spreads a bit. Tying it help keeps its shape and therefore cook more evenly.
I actually like my tenderloin well done. If you roast it right, it will still be juicy and tender.
Same feelings as well
Nothing is better than Tenderloin with “Marsala” wine :)
Serve that with some garlic parmesan noodles and I'm good to go.
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!
Totally!! I don’t do that because I find it can get too greasy from the oil and fat of the beef. But would be sublime either way!
Beautiful Laura! Also, loving the new intro too 😉👍🏻.
Do you prefer Roast Beef Tenderloin OR Prime Rib Roast? ;)
Wow love the new intro ! so profesh ! also love the meat
what thermo pro is this laura? i’m going to order the same one. so many different models
What is the purpose of tying the beef tenderloin when it's a solid piece of meat?
It actually keeps hold its shape and cook evenly because as beef cooks it tends to expand in different areas. This just keeps it in perfect even shape
@@LauraintheKitchen thank you so much for replying. Love your videos
This turned out amazing! Big hit with the family. Definitely a recipe to repeat in the future! Yum!
I love the new intro! I loved the original but the new one is so classy and elegant, just like you Laura! Mi piace!
That really does look like the perfect roasted beef tenderloin! I wish I was eating that right now!
This looks incredible, Laura!
That sizzle!!!! 👏👏❤️❤️🔥🔥💯💯
Right 🔥🔥
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.
So nice! Your cooking is so interesting. I wanna try it!
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
Wow that is really rare!
The redder the better. You're not eating chicken.
It’s medium rare. I usually eat mine a little more rare but I could definitely eat the rarest piece she cut up and be happy with it.
My twist would be Knorr beef bulion with EVOO.
No Marco memes allowed, no Marco it’s your choice schit allowed and no calling me Marco allowed. These are STRICTLY FORBIDDEN.
I remember eating tenderloin.....you know the days pre COVID 19.
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
I first watched Laura's videos 7 years ago back when I was in college. Now I came back to TH-cam and Laura is still here. Time flies and Laura's still beautiful and warm.
My 10th tenderloin video for Christmas. This Lady is #1/ outstanding..
That intro thoooo 😍😍 amazing Laura
Ohh I love your videos. I saw the preview so I was waiting to see this.
A lot of blood on the board, a good veterinarian can bring that meat back to life!!! I’ve heard of ringing the bell for dinner time, hope it’s not the cow bell!! 😂
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...
Уже вижу как это вкусно 👍🏻
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 🥵😩😍
Lol 😂 I do the same thing
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.
Made this recently but cooked it to well done and it still tasted great... didn't have any complaints
My family noticed you've been announcing yourself differently.. 😁😁 Thank you for the great recipe!
Looks yummy, but I would prefer the edges only😋😉
Omg! I love the intro 👏🏻
oven temp? i see others asked this too with no answer. putting something in the oven with no temp guidance is as useful as a screen door on a submarine
You said "really hot oven." What temp was your oven??
Great video, and a lot of fun, earned a new subscriber. Thanks!
Making this tonight for my husband's birthday!
I was always afraid to cook a roast, but I did it with you Laura!! This was so delicious and you made it so easy!! Thank you!
Would the meat still be juicy if I made it the day before we were going to eat it?
What kind of red wine? Can I use something else?
Always wondered if she watched Sopranos haha!! Love it Laura!
I would definitely taste Laura's roasted beef :)
I thought I was watching the Food Network for a second! ❤
I gave up on food network here on youtube, there videos suck she is way better!!
😜💗🤪😝💕❤❤
C'est très appétissant.
Temperature of oven? Time for 5.t pounds?
Can I please get the name of the brand for the red wine?? 🍷
The Jamie Oliver trick is awesome!
Cool something I could try out for the weekend
Cook in what temperature?…….?????
Careful with the fingers ,yikes
Did she turn up the oven at 425?
Das Rezept fängt mit Bankausrauben an...LOL
I want the old intro back!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Me too!!
I prefer sous vide cooking.
Does she use ferenhieght or celcius?
Laura your the BEST❤️
That’s way too rare for me. Any suggestions for medium instead of medium rare as to time and temperature? She took hers out at 125*, for medium what temp to program thermometer?
I bet Laura is a dancing dancing DANCING MACHHHINE! We need dancing to royalty-free music! Please
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!!
oh wow!!!!! I have been searching for this RECIPE for years!! Thank you!!!!!! Deliciousness.
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?
So on top of your game, luv!
"Unseasoned meat is probably one of the worst things in the world."
FACTS
What happened to the Laura intro
Omg hell yeah. Thank you boo for this sexy recipe. I'm making this for Christmas
Things that Laura Vitale says... Oh my word! 😁You say it a lot because everything you cook it's delicious! I love your Channel
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
How did you get the bone out
Laura I think you would wreck Iron Chef. If they ever bring it back you should go for it!
Hi Laura! This look absolutely delicious and will be making it for Easter! The only question I have is, why you did not use a cast iron iron skillet?
Good channel! Thanks!
Thx,easy to make
I tried this the other night, and it was phenomenal! However, I do not have an oven safe thermometer probe, what are you using?
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?
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
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 💖
You are doing just great for beef tenderloin, Laura! Now that's perfect cooking!
My mom hateeeees anything that is not fully cooked so i cook it to the stage that i want and then i cut the pieces she will eat and cook it fully because then she will get mad and start to complain that the meat it uncook 🤣🤣🤣
Waoooooo amazing
How much do you work out?
Thanks Laura! Looks Phenomenal!! I did not know they had remote thermometers, learn something new every day ☺
Hiiii guuuyssss (:
Laura how many pieces of that roast beef do you think you'll eat cooked rare🤣
I like med well done.
probably very tasty