Full Recipe: www.notanothercookingshow.tv/recipes Become one of my Patreon Producers: goo.gl/5Nr1oB 20% Off all Merch with the code "ICanCook": teespring.com/stores/snacks-merch I appreciate each and every one of you. Happy Holidays!
That's really a great classic recipe! So many people miss out on Chateaubriand since so few restaurants serve it these days, and if they do it's very expensive. My wife and I had it on our wedding night at a famous west coast steakhouse and we were hooked. We've had it every year since then, and it's been many, many years. Of all the sauces I've had served with it, the port wine is one of my very favorites. When I make it at home I do cheat a bit on the stock part. I chop up the side chain, saute it, and then add some canned beef stock (Swanson's low sodium). Not a true bone stock but still pretty good. I have to add that I really appreciate all the effort you went through to introduce younger generations to one of the most iconic, and IMO best tasting beef dishes ever created.
Dude, you're quickly becoming my favorite cooking channel... after my own. This is my kind of cooking, reductions, gravy, and such in the winter time. I love it. I just pulled some smoked turkey and turkey stock out of the freezer yesterday from Thanksgiving to make turkey vegetable soup. Once I saw your roasted chestnut video I knew I had missed this one and came back to find it. Good work on the multicam edits. Cheers! Well done!
Thanks so much man you’re too nice! Glad to hear you share the same affinity for the sauce world! Even if I ruined the beef, a good sauce could make it a meal worth eating!
He honestly probably is the best. I go back and forth on it and love a bunch of channels, but his is just pure class. He's definitely the most naturally elegant and he's just a damn good cook too. If he's not the best, he's in the pantheon. Sonny, Jean-Pierre, Chef Tom at All Things BBQ is amazing in his own right. There are so many great ones. I used to love Sam the Cooking Guy, but it's just too much content. This channel really has something to say. It's not gimmicky with him. It's art.
Spending the last couple of days watching your videos. I want to cook exactly the way you do. I've been hacking away on my own for the last several years getting close finishing to some great recipes😉; you've been very clear at explaining things I've not been able to grasp. You've got a new fan for sure.
Hi Stephen, longtime fan here, please never stop! Can you please confirm the temperature for the oven is 425F? I heard you say 250 in the video and see 250 on your digital thermometer but when I tried that a few years ago it seemed it needed 250C instead of 250F and I recall from your plan of attack cookbook that it said 425. My plan of attack file disappeared somehow so I can't check it. Thanks again, Matt (mattallica / beararmy kitchen)
2018... Simpler time it seems Stephen. We do the roast every Christmas, but I'll need to try your port reduction. Always a pleasure when I run into older videos!
I’m so glad I found your show. With the spot on technique and instruction Plus the passion you clearly have I find your show to be one of the best, keep up the great work. Oh I made your vodka sauce the other day it was fabulous.
So, you'll work on the tying up. You complicated it with your twisted hand wrap. Pull twine out straight 90° from the roast after the first tie off, go under the roast, come up over then under the twine keep the line straight on the top. Again pull the twine straight out from the roast 90 °, go under the roast come around loop over then under the lead twine, pull out 90° continue.
Steve you knocked it out of the park !! I never seen that done before and man did it look delicious ... The meat cooked perfectly and that sauce ... Great Recipe and Great video Steve
I wish I had the confidence to cook like you. I'm way better than I used to be (thanks to people like you), but this is all 2nd nature to you. This is all muscle memory plus you seem like a really chill, calm guy.
So glad I stumbled on your channel. My wife and I have really been enjoying your videos . Keep up the good work! We hit 250 subs lol. I’m catching up to you bud. Haha . Jk. Good luck building your channel bro! Take care
Thank you so much!! I had 0 subs this time last year. And tomorrow I’m dropping a 1 hour behind the scenes masterclass on how I make videos, start to finish. So I hope I can offer some tips to take things to the next level
Saw that the video was 18 minutes long and assumed I wouldn’t watch it (it’s my first video I’ve seen of yours) but it was great, really informative something I’m gonna have to try in the future 100%
Thanks so much Daniel! Believe me, I get nervous when they are that long but I stopped worrying about making them short and just making sure I say what I need to say and making them as comprehensive as I can. I just made an hour Long video that I was very worried about but people said they watched, I probably could’ve cleaned it up but it was really touch to do. I try to keep them 6-10 minutes and not worrying too much now if they go longer when needed! Happy to have you here dan!
Best Chateaubriand recipe ever ,, congrats, i'll cook it soon but in the grill , i love the smokey touch...Also im thinking to add mushrooms in the Port sauce,,thanks for You Video👌
Love this! I would be tempted to use the rough trimmings, those in irregular shapes, not the petit filet or the neatly shaped narrow end, but the flap-shaped chine you trimmed first, for beef stroganoff. The dish was designed to make use of beef filet trimmings, so you know it's going to work.
Hi Steve, I have a question on the reduction sauce. I let the simmering of beef stock go overnight about 17 hours total. I now have much less stock than your 12 cups and even your 8 cups for the recipe. Its more like 3 cups. It smells great. Do I move ahead with the whole bottle of port with this amount of stock I have? I figure I've just done some of the reduction on the front end but wanted to check to see if I should compensate for this. Thanks a lot. You have got me trying stuff and I really appreciate it.
Hey man! So, you’ve just reduced it to a point that is close to a Demi glacé. You could add water and fill up more volume and let that cook a bit, out you can just proceed and you’ll just spend less time reducing the stock. You won’t have as much maybe, but it all depended on how hot the stock cooked etc. it’s not an issue, does that help?
@@NOTANOTHERCOOKINGSHOW Thanks for the quick reply! I going to finish this off tonight (west coast) and I think I will leave it as is and add it to the port reduction which I will do later this evening. I cooked on back burner as low as it would go so I don't think I got it too hot and UNLESS you think I should add less stock to port reduction or make less of the port reduction to start with I'll go ahead with as planned. Question: Why would I add more water just do reduce it our again? I am concerned with overall balance I guess. Thanks again!
I know it seems silly, but it just concentrates more flavor. None of that flavor is going anywhere. Eventually it will all be reduced. So basically if you added more water, and let that cook. You’ve got beef stock. When you reduce that significantly you have a Demi glacé, and if you continue to reduce that you have a reduction sauce. Do you feel me? Adding more water controls the amount of stock you might want and it will deintensify a stock. A stock can become bitter. The only consideration I’m think about at this point is whether you want leftover stock or not. If you don’t, then just pull the trigger and let me know how it goes.
@@NOTANOTHERCOOKINGSHOW Got it. I feel it bro. I'm going to freeze a few cubes for future sauce adventures and add water to balance for my finishing later this evening.
you know all the stuff you roasted to make the stock it looked good enough to eat as dinner on its own also is their a way to replace the port in the sauce my dad's a recovering alcoholic and I don't like to cook with alcohol to support his recovery also it took me a minute to understand what you meant by dry brining the beef the i realized what you were doing you where koshering the beef at-least that is what i know it as it looked wonderful man loved the vid you are one of my fav cooking channels on youtube
I made a tenderloin roast for my Xmas dinner and it was delicious although I wish I would have found your channel before I made it. Your recipe would have brought it up a few levels that’s for sure. I was wondering , what side dishes would you serve with your châteaubriant ? New subscriber & love every video I’ve seen so far!
Maureen Russell hey there!! Thanks for subbing! I actually have a playlist. All novermber and December I did sides and mains for both thanksgiving and Christmas! My turkey recipe is also pretty fool proof. The holidays are my time to shine so I try to bring the heat! I just hide the playlist from my main page until next year
NOT ANOTHER COOKING SHOW WOW, everything looks awesome!! I’m looking forward to binge watching all of your videos. Easter’s coming up so I’ll be ready if I use your recipes . My family’s going to be so happy they might even do the dishes, yesssssss!
Just got into your channel. Great content. Also, for what its worth I always pay attention to the like/dislike ratio and you are constantly below 1% dislikes, which is rare. It's a credit to the quality. Keep it up!
I always want food when I watch these videos. The only thing I would add is that those inedible bits can go into that pan where you're roasting the bones and will improve your stock.
Amazing looks like a beautiful setting for Christmas dinner and full of flavor ! Loved the foot method for opening the oven while your hands are dirty btw 😄 Seriously tho one question I've never cooked with tieing my meat together do I need to use a certain kind of string or will any string do ? Might sound stupid but I have no clue sorry.. Thanks for the recipe this is a show stopper Absolutely beautiful !
I always struggle with this each year for christmas dinner. Do I go with a whole filet roast, or do you go with the classic standing rib? Filet is more elegant, it's more of a refined dish especially with a nice red wine based sauce like this, but standing rib is just so delicious, it's a heavier, heartier cut of beef, more wholesome in a way and when done properly, can be just as tender as a filet. If I had to pick, I'd always pick standing rib but doing a center cut section of filet just gives your guests a little extra feeling that they're eating an elegant meal, something classy and prestigious. And some people truly prefer eating leaner cuts that aren't so fatty like ribeyes are. One things for sure though, I will never go back to cooking Turkey for Christmas ever again. I already have to suffer through uninspiring Turkey on one holiday, for Christmas something special is truly called for and that's a dish like this.
I’m no master but Ive done it a few times. I’d say give it a try and you might be surprised. Most of it I’m pulling off with my hand and trying not to use the knife till I get to the fine tuning. Once you’re there its pretty clear cut. I have faith you can do it. Sometimes you need to just do as much research as you can to feel comfortable and then just through yourself into the fire. They benefit is a shit load of money you’ll save for what a restraint would charge like 400 dollars for. Its scarier than it looks for sure.
oh man i wish i had time to make the broth but i'm gonna try to pick up fresh bone broth from my local market....this is probably the best video for prepping chateaubriand i've seen
So nice of you to say that, this one took a lot to get done in the time I allotted myself, so I appreciate that. Fresh bone broth is definitely a good alternative albeit, expensive. But it does do the trick. I find Whole Foods has a lot of them now both in the boxes and in the freezer, the frozen stuff is was better
Full Recipe: www.notanothercookingshow.tv/recipes
Become one of my Patreon Producers: goo.gl/5Nr1oB
20% Off all Merch with the code "ICanCook": teespring.com/stores/snacks-merch
I appreciate each and every one of you. Happy Holidays!
Damn, that looks absolutely perfect!
Great Job Brother!!! Or should we say AMAZING 😉!!!
Haha!!! Thank you brotha!!! I appreciate that!
You lucky bastard. If guga notices you, you know you’ve been doing things the right way.
Guga!
@@ivotenotocensorship5247 people worship guga but his stuff is okay
I literally skip to the cooking on every other channel, but I watch these all the way through. Something about the way this guy passes on information.
You can tell he really puts everything into his cooking, It would be a great time cooking with this guy.
I doubt it. The good ones don't like sharing that cooking space. He can be like this because he has the space to himself.
That's really a great classic recipe! So many people miss out on Chateaubriand since so few restaurants serve it these days, and if they do it's very expensive. My wife and I had it on our wedding night at a famous west coast steakhouse and we were hooked. We've had it every year since then, and it's been many, many years. Of all the sauces I've had served with it, the port wine is one of my very favorites. When I make it at home I do cheat a bit on the stock part. I chop up the side chain, saute it, and then add some canned beef stock (Swanson's low sodium). Not a true bone stock but still pretty good. I have to add that I really appreciate all the effort you went through to introduce younger generations to one of the most iconic, and IMO best tasting beef dishes ever created.
This is amazing! covering butchery, stocks, reductions love this.. thank youu
Thank you!
Thanks!
I can't believe this only has 4k views. Your channel is tip top.
Got any stock tips? haha
Dude, you're quickly becoming my favorite cooking channel... after my own. This is my kind of cooking, reductions, gravy, and such in the winter time. I love it. I just pulled some smoked turkey and turkey stock out of the freezer yesterday from Thanksgiving to make turkey vegetable soup. Once I saw your roasted chestnut video I knew I had missed this one and came back to find it. Good work on the multicam edits. Cheers! Well done!
Thanks so much man you’re too nice! Glad to hear you share the same affinity for the sauce world! Even if I ruined the beef, a good sauce could make it a meal worth eating!
He honestly probably is the best. I go back and forth on it and love a bunch of channels, but his is just pure class. He's definitely the most naturally elegant and he's just a damn good cook too. If he's not the best, he's in the pantheon. Sonny, Jean-Pierre, Chef Tom at All Things BBQ is amazing in his own right. There are so many great ones. I used to love Sam the Cooking Guy, but it's just too much content. This channel really has something to say. It's not gimmicky with him. It's art.
Spending the last couple of days watching your videos. I want to cook exactly the way you do. I've been hacking away on my own for the last several years getting close finishing to some great recipes😉; you've been very clear at explaining things I've not been able to grasp. You've got a new fan for sure.
Home run video my friend!!! i can't think of anything you could have done to make it better!! So glad I subscribed to your channel. Merry Christmas!
Thanks Mark!!! This one took a lot out of me so that's particularly appreciated! Merry Christmas Brotha!
Hi Stephen, longtime fan here, please never stop! Can you please confirm the temperature for the oven is 425F? I heard you say 250 in the video and see 250 on your digital thermometer but when I tried that a few years ago it seemed it needed 250C instead of 250F and I recall from your plan of attack cookbook that it said 425. My plan of attack file disappeared somehow so I can't check it. Thanks again, Matt (mattallica / beararmy kitchen)
i just have to say this video was mesmerizing. never seen it done before!! Awesome!
Thank you so much James!! Appreciate that my man!
Much respect for the time and effort you put into this video!! Beautiful looking finished dish!! Cheers! 🍻
Thank you for noticing Rosie!! Merry Christmas!
I learned a lot from this great video … thank you for your fine efforts … I am excited about Christmas dinner and you have fortified my confidence.
2018... Simpler time it seems Stephen. We do the roast every Christmas, but I'll need to try your port reduction. Always a pleasure when I run into older videos!
Dude, I can't believe I only discovered your amazing channel right now!!! You are very skilled and your videos are a delight to watch!
I’m so glad I found your show. With the spot on technique and instruction Plus the passion you clearly have I find your show to be one of the best, keep up the great work. Oh I made your vodka sauce the other day it was fabulous.
So, you'll work on the tying up. You complicated it with your twisted hand wrap. Pull twine out straight 90° from the roast after the first tie off, go under the roast, come up over then under the twine keep the line straight on the top. Again pull the twine straight out from the roast 90 °, go under the roast come around loop over then under the lead twine, pull out 90° continue.
Best recipe video I've watched. Recipe, tutorial, casual attire, very well done!👊
That’s so nice to hear Kate! Thank you! Merry Christmas
Thank you for this. I am making this for Xmas. Great job on showing how to trim tenderloin.
This is beyond greatness!! Living and leaning! Many thanks and Congratulations!
Wow, I am definitely going to try this. Can't believe I just found this channel. Great video, this looks amazing.
I thumbed up this video for the effort that you put into it.
Oh. My. God. This looks beyond divine 🤤
💌🎄Merry Christmas, and Thank You, from our hearts & home, to Yours💌🎄This will be our New Year, January 1st, dish!!!
Love the sweater, and the chateau briand looked good too.
Steve you knocked it out of the park !! I never seen that done before and man did it look delicious ... The meat cooked perfectly and that sauce ... Great Recipe and Great video Steve
Thank you so much my friend!! Thanks for always stopping by!! It means a lot to me. Merry Christmas!
i am sure this is magificant but the work you need to do is insane
This is my dream meal.
I wish I had the confidence to cook like you. I'm way better than I used to be (thanks to people like you), but this is all 2nd nature to you. This is all muscle memory plus you seem like a really chill, calm guy.
WOW!!! This my favorite show so far! Thank you for share sharing this amazing video. Keep them coming bro. WOW!!!!
Thanks for everything this year, Cory!! You guys are the greatest. Merry Christmas!
I'm a big fan of salting it and letting it brine, especially if I'm doing a prime rib. Nice job!
Wow!!! Thanks so much Chris! Wow, really!!!
So glad I stumbled on your channel. My wife and I have really been enjoying your videos . Keep up the good work! We hit 250 subs lol. I’m catching up to you bud. Haha . Jk. Good luck building your channel bro! Take care
Thank you so much!! I had 0 subs this time last year. And tomorrow I’m dropping a 1 hour behind the scenes masterclass on how I make videos, start to finish. So I hope I can offer some tips to take things to the next level
NOT ANOTHER COOKING SHOW .. sounds great
Wow!!! It looks delicious!!!!
Thank you!
Saw that the video was 18 minutes long and assumed I wouldn’t watch it (it’s my first video I’ve seen of yours) but it was great, really informative something I’m gonna have to try in the future 100%
Thanks so much Daniel! Believe me, I get nervous when they are that long but I stopped worrying about making them short and just making sure I say what I need to say and making them as comprehensive as I can. I just made an hour Long video that I was very worried about but people said they watched, I probably could’ve cleaned it up but it was really touch to do. I try to keep them 6-10 minutes and not worrying too much now if they go longer when needed! Happy to have you here dan!
Our mouth is watering! Love your recipe and your video style. Looking forward to keeping in touch!
Thanks so much!! Really appreciate that!
Fantastic video. You really captivated me and I love your style of cooking! Thank you!
Subscribed
Best Chateaubriand recipe ever ,, congrats, i'll cook it soon but in the grill , i love the smokey touch...Also im thinking to add mushrooms in the Port sauce,,thanks for You Video👌
Your music doesn’t suck, I like it
That looks amazing! Great job.
Love it! I'm learning so much here.
Beautifully done. You put the love and the time in. Turned out very nice Steve. Some lucky people got to eat it. LOL
Aw Thanks Phil!! It's all about love. Merry Christmas!!!
Would love to see your take on Beef Wellington, it's what I'm planning to make for Christmas this year.
Oh man I wish I was over for dinner. That looked unreal. Nom nom nom!!
Haha, just saw this! Hope you had a great holiday man!
Love this! I would be tempted to use the rough trimmings, those in irregular shapes, not the petit filet or the neatly shaped narrow end, but the flap-shaped chine you trimmed first, for beef stroganoff. The dish was designed to make use of beef filet trimmings, so you know it's going to work.
Your recipes always makes me drool.
Haha Thank you!! Just saw I missed this!
Awesome job Steve!!! Love your passion! I have subd!!🙌🏽
Thats a masterclass
Hi Steve, I have a question on the reduction sauce. I let the simmering of beef stock go overnight about 17 hours total. I now have much less stock than your 12 cups and even your 8 cups for the recipe. Its more like 3 cups. It smells great. Do I move ahead with the whole bottle of port with this amount of stock I have? I figure I've just done some of the reduction on the front end but wanted to check to see if I should compensate for this. Thanks a lot. You have got me trying stuff and I really appreciate it.
Hey man! So, you’ve just reduced it to a point that is close to a Demi glacé. You could add water and fill up more volume and let that cook a bit, out you can just proceed and you’ll just spend less time reducing the stock. You won’t have as much maybe, but it all depended on how hot the stock cooked etc. it’s not an issue, does that help?
@@NOTANOTHERCOOKINGSHOW
Thanks for the quick reply! I going to finish this off tonight (west coast) and I think I will leave it as is and add it to the port reduction which I will do later this evening. I cooked on back burner as low as it would go so I don't think I got it too hot and UNLESS you think I should add less stock to port reduction or make less of the port reduction to start with I'll go ahead with as planned. Question: Why would I add more water just do reduce it our again? I am concerned with overall balance I guess. Thanks again!
I know it seems silly, but it just concentrates more flavor. None of that flavor is going anywhere. Eventually it will all be reduced. So basically if you added more water, and let that cook. You’ve got beef stock. When you reduce that significantly you have a Demi glacé, and if you continue to reduce that you have a reduction sauce. Do you feel me? Adding more water controls the amount of stock you might want and it will deintensify a stock. A stock can become bitter. The only consideration I’m think about at this point is whether you want leftover stock or not. If you don’t, then just pull the trigger and let me know how it goes.
@@NOTANOTHERCOOKINGSHOW
Got it. I feel it bro. I'm going to freeze a few cubes for future sauce adventures and add water to balance for my finishing later this evening.
One of your best! Thanks.
you know all the stuff you roasted to make the stock it looked good enough to eat as dinner on its own also is their a way to replace the port in the sauce my dad's a recovering alcoholic and I don't like to cook with alcohol to support his recovery also it took me a minute to understand what you meant by dry brining the beef the i realized what you were doing you where koshering the beef at-least that is what i know it as it looked wonderful man loved the vid you are one of my fav cooking channels on youtube
Baller. Cheers man ~
I made a tenderloin roast for my Xmas dinner and it was delicious although I wish I would have found your channel before I made it. Your recipe would have brought it up a few levels that’s for sure. I was wondering , what side dishes would you serve with your châteaubriant ? New subscriber & love every video I’ve seen so far!
Maureen Russell hey there!! Thanks for subbing! I actually have a playlist. All novermber and December I did sides and mains for both thanksgiving and Christmas! My turkey recipe is also pretty fool proof. The holidays are my time to shine so I try to bring the heat! I just hide the playlist from my main page until next year
NOT ANOTHER COOKING SHOW
WOW, everything looks awesome!! I’m looking forward to binge watching all of your videos. Easter’s coming up so I’ll be ready if I use your recipes . My family’s going to be so happy they might even do the dishes, yesssssss!
Maureen Russell that’s what I’m here for...and I don’t plan on going anywhere for the rest of ever. I got your back from now on...
Damn that looks amazing. Thank u again for being you
Haha, much love for always being so nice!! You guys are the best!
Another fantastic video! Would there be any variations cooking two in the same oven? Thanks.
No but watch the sizes. Obviously if one is thicker that will take longer to cook. Just hit your temps you’ll be ok.
Really well done , just found a new channel !
Just got into your channel. Great content. Also, for what its worth I always pay attention to the like/dislike ratio and you are constantly below 1% dislikes, which is rare. It's a credit to the quality. Keep it up!
Great recipe. Great video.
Thank you!! Was proud of this one.
How long do you leave the meat in the oven for?
you and j. kenji Lopez alt are the two most underrated chefs on TH-cam
What brand port wine did he use?? I can’t find it rewatching the video
I always want food when I watch these videos. The only thing I would add is that those inedible bits can go into that pan where you're roasting the bones and will improve your stock.
Wow! This looks amazing.
Beefy perfection!
Thanks for hanging bud!
Amazing looks like a beautiful setting for Christmas dinner and full of flavor ! Loved the foot method for opening the oven while your hands are dirty btw 😄 Seriously tho one question I've never cooked with tieing my meat together do I need to use a certain kind of string or will any string do ? Might sound stupid but I have no clue sorry..
Thanks for the recipe this is a show stopper Absolutely beautiful !
This butcher string can be found in any grocery store! Should work!
There s no such thing as a stupid question!!
@@annek1226 thank you I'am still learning 💜
Great vid, great cook! That looked fantastic.
Thanks brotha!
nice I usually sear meat in clarified butter and it is amazing but will try do it in beef fat
Cutting it with a butter knife! nice touch. :)🙂
Excellent!
Excellent video, well done!
Thanks Casey! Merry Christmas!
would cianti work instead of the port? its really dry
Do you oil that cutting board?
Damn bro, you are f***ing awesome. This is spectacular. I love trimming the meat myself. This is a big confidence booster for me.
Just found your channel. Outstanding production, camera-work and editing. And you’re a pretty good cook too...
Thanks so much Aaron! That means a lot. Super happy to have you here! Merry Christmas!
Merry Christmas to you and your loved ones...🌲🌲🌲
The beef looks and smells delish..😍
And to you as well!! Thank you!! Whenever I edit these videos, I can smell what i'm cooking the whole time. The brain is a crazy thing
Mother of God. That was just stunning.
Haha, I appreciate that Kris!
Sweet baby Jesus watching you cut into that meat and pour that sauce made my mouth water. This looks delicious!!
Can a sauce reduction get any sexier ?
Veg,meat,fat,fortified port.
Relly like your channel. Just a note. Chateaubriand is served with classic Bearnaise Sauce. But will try your way, too.. Cheers
Can you make a guide on how to salt your meat and food
Excellent cook, and outstanding production!!
Thanks Jeremy! Merry Christmas
Bing watching your channel!! So so good 💗💗
🙏🏼🙏🏼🙏🏼 can’t wait for the holidays
I'm excited about this one.
Glad to hear it bud!
Great Video‼️‼️‼️ Happy Holidays‼️‼️‼️
Thank you!! Happy Holidays!
Your recipes make everyone happy! Happy Holidays Steve! 💕
Lovely as always
Thanks Fred! Sending you some holiday cheer!
I just took a culinary class. Thank you sir
I always struggle with this each year for christmas dinner. Do I go with a whole filet roast, or do you go with the classic standing rib? Filet is more elegant, it's more of a refined dish especially with a nice red wine based sauce like this, but standing rib is just so delicious, it's a heavier, heartier cut of beef, more wholesome in a way and when done properly, can be just as tender as a filet. If I had to pick, I'd always pick standing rib but doing a center cut section of filet just gives your guests a little extra feeling that they're eating an elegant meal, something classy and prestigious. And some people truly prefer eating leaner cuts that aren't so fatty like ribeyes are.
One things for sure though, I will never go back to cooking Turkey for Christmas ever again. I already have to suffer through uninspiring Turkey on one holiday, for Christmas something special is truly called for and that's a dish like this.
That was beautiful, but I don't think I'd trust myself with the trimming. I'd end up with a handful of massacred tender loin.
Also i'd cry.
I’m no master but Ive done it a few times. I’d say give it a try and you might be surprised. Most of it I’m pulling off with my hand and trying not to use the knife till I get to the fine tuning. Once you’re there its pretty clear cut. I have faith you can do it. Sometimes you need to just do as much research as you can to feel comfortable and then just through yourself into the fire. They benefit is a shit load of money you’ll save for what a restraint would charge like 400 dollars for. Its scarier than it looks for sure.
A good piece of meat to practice on is a pork tenderloin. Much smaller and much cheaper!
Looks stunning .... what was the trimmed weight of the tenderloin?
Your sauce seems similar to a bordelaise is it similar to that in flavor?
What is the point/purpose of tying the sting around it? Thanks
Makes the shape more uniform so cooks more evenly
@@NOTANOTHERCOOKINGSHOW Got it thank you sir!
oh man i wish i had time to make the broth but i'm gonna try to pick up fresh bone broth from my local market....this is probably the best video for prepping chateaubriand i've seen
So nice of you to say that, this one took a lot to get done in the time I allotted myself, so I appreciate that. Fresh bone broth is definitely a good alternative albeit, expensive. But it does do the trick. I find Whole Foods has a lot of them now both in the boxes and in the freezer, the frozen stuff is was better
Yooo; how are you only at 5.6k.?! Dope channel man, keep it up!
Haha! Guess some people are still asleep. Lol thank you man! They will come...
@@NOTANOTHERCOOKINGSHOW they here now bruh!!
Instead of stewing for 6 hrs, would a pressure cooker for like an hour be just as fine?
Problem is,
Pressure Cooker that Big would cause an arm and leg ...
Watching this in Dec/2020...those final thoughts just hit different 😔
Man, I would so love to taste this sauce!!!
You did an outstanding job & worked really hard to create this masterpiece! It looks heavenly! 😋 *SHARED*
Aw thanks Terri! Merry Christmas, Got your card hanging in my office